Thursday, September 6, 2007

Carrot Cake


(photo recipesbymom.net)
My friend Linda T. is a very good cook. We always talk cooking and food and restaurants and all-things-entertaining as part of our conversation. She used to work for the Los Angeles Times (that's how I knew her through the ad agency I co-owned; she was our outside rep).

Maybe one time I mentioned my tried-and-true carrot cake, and she mentioned hers. Then she brought it recently for a get-together. Oh my goodness, was it ever GOOD. Her recipe is better than mine. Maybe one of these days I need to put her recipe and my recipe side by side and compare them. Hers has considerably more pineapple in it than mine, but that just makes it more moist and delicious. I don't know the origin of this cake, but I remember first having "carrot cake" in the late 1950's, or no later than 1960. It was REAL popular back then. Linda, if you're reading and want to comment on the origin of your recipe, that would be lovely. But, 50+ years later there has been no diminishment of carrot cake's popularity. And it's just as good as ever.

Low calorie it is NOT, unfortunately. Delicious it is, though, and I highly recommend you try it. It's not made in the layer format, but in a 9x13 Pyrex dish. Easier. Just as good as a layer cake in my book. And yes it has a cream cheese frosting too. Nothing so different there, even the proportions, whatever. It's just gosh-darned good. And not very many recipes serve 16. You want small portions of this and maybe you can stay out of the pan for seconds. If so, you have more discipline than I do.

Carrot Cake
Recipe: Linda T's recipe, my long-time friend
Servings: 16
CAKE:
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups grated carrots
20 ounces crushed pineapple -- drained
1 1/2 cups chopped walnuts
FROSTING:
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
2 pounds powdered sugar
1.Preheat oven to 350°. Sift together the flour, baking powder, soda, salt and cinnamon into a large bowl. Add sugar, oil and eggs. Mix with a large spoon (do not beat), then add carrots, drained pineapple and walnuts.
2. Pour into a buttered and floured 9 x 13 glass pan, and bake for 1 hour, or until toothpick comes out clean.
3. Frosting: Cream butter, cheese and vanilla. Beat in sifted powdered sugar. If it's too thick add a few drops of milk until it reaches spreading consistency.
4. Frost cake and refrigerate until ready to serve. Refrigerate this cake (because cream cheese could spoil).
Per Serving (excluding unknown items): 775 Calories; 39g Fat (44.5% calories from fat); 7g Protein; 103g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 437mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 7 1/2 Fat; 5 1/2 Other Carbohydrates.
To view a printable recipe, click title at top.

2 comments:

Anonymous said...

Carolyn,
This recipe is from my dear L.A. Times friend, Clyda Bernasconi. She gave it to me in 1972. I have made it ever since to rave reviews. I keep the ingredients on hand at all times just in case.
Linda T

Britt-Arnhild said...

Marta is in 6th grade now and is learning to cook and bake in school. Two weeks ago she made a carrot cake, and she has promised me to make it at home also :-)