Recipe Name: Mama’s Carrot Cake
Submitted by: Richard Barker
Three Layers for Three Generations: Ever since I was a young girl, my mother used to bake her Carrot Cake on my birthday. It became a tradition that I looked forward to every year. Every year on the morning of my birthday I would watch her grate the carrots, stir the batter, chop the nuts, and ice her perfect cake layer, by layer. The cake was always so moist and perfectly spongy; the frosting thick, sweet, and delicious. Years later, when I had my own daughter I began the same tradition of baking her her very own carrot cake with the memory of my mother and the love of generations before her sprinkled in. My daughter is now a young woman and we reminisce that this three layer cake is representative of the three generations of women in our family. I hope that our tradition will continue to be passed down when one day my daughter becomes a mother of her own…of course we will only be able to add more layers for so long!
Recipe Yield: 10-servings
- 2 cup sugar
- 1 ½ cup wesson oil
- 4 whole eggs
- 1 lb bag of raw peeled carrots grated
- 2 cup flour
- 2 tsp soda
- 1 tsp cinnamon
- 1 tsp salt
- Pinch of love (Mama’s secret ingredient
- 1 8oz package of cream cheese
- ½ stick butter or margarine
- 2 tsp. vanilla
- 1 box confectioner sugar
- Chopped pecans
1. Mix sugar and Wesson oil thoroughly. Add egg, one at a time and beat well. Add dry ingredients to mixture and beat 3 minutes.
2. Fold in the carrots. Bake in 3 layers for 30-35 minutes (until cake tester comes out clean) in 350 degree oven.
NOTE – I line the bottom of my cake pans with wax paper (cut to size) which allows for easy removal. Remove the cake from the pan as soon as you can and let it cool on a rack.
For the Icing:
1. Combine cream cheese, butter and vanilla, mix well. Add confectioner sugar, mix well and fold in pecans.
2. To give me more frosting I use 2 – 8 oz cream cheese and ¾ stick of butter. This recipe is so old that they don’t make boxes of sugar anymore. I am guessing it is around 2 – 2 ½ cups, maybe more ( I add my sugar gradually and taste it as I mix so it is not too sweet) .