If it’s true that the way to a man’s heart is through his stomach then this carrot cake might be the main reason John and I have been married for 32 years. I made it for his birthday on March Fourth, a few weeks after we met. And I’ve made it for his birthday every year since!
It’s pretty easy and very delicious! – and it freezes well even with the icing. (If there is any left!)
Preheat oven to 325°
Grease and flour two 8” round pans, and cut a circle of wax paper to fit on the bottom of each pan.
¾ cup canola oil
1 cup sugar
1 ½ cups flour
1 ½ tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
½ tsp salt
2 cups shredded carrots
1 cup chopped walnuts or almonds
½ cup raisins (optional)
Beat eggs, oil and sugar
Mix in flour and other dry ingredients
Fold in carrots, nuts and raisins
Divide batter into the two pans and bake at 325° for about 30 minutes.
(Cakes are done when an inserted toothpick comes out clean.)
Cool cakes until they are room temperature. (Peel off the waxed paper while they are still warm.)
Frost with Cream Cheese Frosting. (This is the best part!)
1 stick butter at room temperature
8 ounces cream cheese at room temperature
1 pound (or a little less, depending on your taste) confectioners’ sugar
1 tsp vanilla
Blend all ingredients until smooth.
Frost thickly between the layers and all over the top and sides of the cake.
This is the hardest part for me – it’s difficult to not just sit down and eat this right out of the bowl!
Happy Birthday John!