Thursday, May 8, 2014
This weekend--daughter's birthday and Mother's Day
I will never forget giving birth to my daughter right before Mother's Day. This year, she's on schedule, her birthday is right before Mother's Day. We get to do two celebrations! Her favorite dessert is my carrot cake. I'm making it for her. Here's how it goes:
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cup vegetable oil
3 cups shredded carrots
1 8 oz. can crushed pineapple, drained into a cup (so that you can drink it!)
1-1/2 chopped walnuts, or pecans
1 package 8 oz. cream cheese, softened at room temperature
1/2 cup butter, softened at room temperature
1 teaspoon vanilla
1 cup confectioner's sugar --you can even use less-I taste before adding anymore
In a mixing bowl, combine the dry ingredients. Add the oil, eggs, mix on low speed until well blended. Add the carrots, drained pineapple and nuts. Pour into a lightly greased 9 x 13 pan. Bake at 300º for 60 minutes. Do a toothpick test. Cool for 10 minutes. Remove from pan onto a cooling rack. Allow to coo completely.
Once cool, make the frosting: in a mixing bowl, beat cream cheese and butter until smooth and well combined. Beat in vanilla and confectioner's sugar. Frosting will be soft but spreadable. Spread over top and sides of cake.
Store in the refrigerator. Yield: 12 servings. This is kind of a joke. Daughter serves herself a very large piece, leaving perhaps 5-6 servings behind. :)
One of my Hawaiian relatives added the pineapple to this cake years ago. Just isn't as moist without it.
Happy Mother's Day to all the lovely mothers I know.