Saturday, April 10, 2010

Carrot Cake a Week Late

For various and boring reasons I ended up baking a carrot cake the week after Easter. This is the most delicious carrot cake. It's my Mom's recipe, but I have no idea where she found it. I'll do a little nosing around this weekend and see if I can give credit where credit is due.

Cake:
2 c sifted flour
2 t baking powder
1 1/2 t baking soda
1 1/2 t salt
2 t cinnamon
2 c sugar
1 1/2 c vegetable oil
4 eggs
2 c finely grated carrots
1 8 oz can of pineapple, crushed and drained
1/2 c chopped nuts

Frosting:
1/2 c butter
8 oz cream cheese
1 t vanilla
1 lb powdered sugar

Sift dry ingredients, add sugar, oil, eggs, carrots and pineapple. Grease and flour 9x13 in pan or two 9" cake pans. Bake at 350 for 35-40 minutes.

For frosting, cream butter, cream cheese. Add vanilla. Stir in powdered sugar, sifted. Frost cake.

I taste tested the cake and frosting: heavenly.

The appearance: appalling. I think a pair of fifth-graders could have prepared a prettier layer cake. In fact, this is probably an insult to fifth-graders.

As it turns out, our kitchen floor is uneven so the batter spilled over onto one side of the cake pan. I was lucky I didn't have a mess in the bottom of the oven. When the cakes cooled, the top of one sunk in while one section of the other cake pulled apart when I attempted to flip it out of the pan. I had to trim the sides of each cake to even them up so, of course, when I iced it the crumbs mixed in with the frosting. To make everything worse I managed to place the top layer off to one side. Pathetic.

When I married Shawn, all my cookies emerge from the oven flat. Now with Emeline in tow, my layer cakes leave much to be desired. I think my baking skills peaked at age ten.

But I refuse to give up!

5 comments:

  1. Hey! I made this cake for Easter, too! It's the second time I've made it, but during my first attempt (roughly 4 years ago) the middle sunk in so bad that I cut off the two ends, pushed them together, put them in a smaller pan, and proceeded to ice as if nothing happened! Hahaha!

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  2. The cake was delicious! And it did not look as if a fifth-grader had made it. :)

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  3. Nice, Kelly, way to think on your feet!

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  4. To answer the question of where the recipe came from the credit goes to...drum roll please...
    My great friend...Peggy Lechlitner. Thanks, to her for her willingness to share such a great recipe. And the cake was wonderful and it didn't look like a fifth grader made it.

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  5. Kelly's cakes, both now and 4 years ago, were incredible. The sinking middle seems to be a theme with this recipe though. However, I don't care. It still tastes amazing.

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