My Husband’s Carrot Cake
I will let you in on a secret.
One of my husband’s dreams is he is guaranteed to live to 110 years old and is allowed to eat anything he wants during all those years. Now, what do you think he wants to eat day-in-day-out? Fresh vegetables, fruits, and fish? No way! He proudly told me pizza with three different cheeses on top and carrot cake. That’s it, three times a day. Well, a person can dream, right?
So what is carrot cake? Carrot cake has a long history dating back centuries. Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts.The popularity of carrot cake was likely revived in Britain because of rationing during the Second World War.
Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became a standard dessert fare. In 2005, the American-based Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s.
So, without further ado,I present my husband’s carrot cake recipe.
Ingredients:
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
2 1/2 cups Cream Cheese Frosting
Notes: *If using self-rising flour, omit baking soda and salt.
Servings: 16
Yield: 1 Cake
Preparation:
Heat oven to 350º. Grease bottom and sides of rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches, with shortening; lightly flour.
Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan.
Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Frost rectangle or fill and frost layers with Cream Cheese Frosting.
I have to admit that this is one of the great “sin foods” available and I forgive my husband for being weak as I could not just be satisfied with one piece either.
I still have to work on the pizza issue with him!
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