Wednesday, April 18, 2007

Mom's Carrot Cake

Moist, Tasty and Great Texture...
Just What You Would Expect From A Cake Made By Mom!

My Mom has been making this cake for years. I never asked her for the recipe until now. When she handed me an old cut out piece of cardboard, I was surprised to see where the recipe came from. It was from a box of Jack Frost Sugar.

I don't even know if this product still exists! Leave it to Mom though, it was tucked away in her favorite "junk drawer" along with many other cherished recipes torn from newspapers, magazines and the such. I guess you could say this is Mom's recipe box...Although you may find a few gadgets and other odd items in the mix. Nonetheless, it's a recipe worth posting because you never know, it could get lost someday in that make-shift recipe box!

The recipe also listed a cream cheese frosting which Mom does make on occasion. Through the years we all kind of cut down sugar and fat intake, so she sometimes just tops it with powdered sugar or even leaves it plain. It is delicious either way, but I will include the frosting recipe since we all need to indulge now and then!

Super Moist Carrot Cake
by Jack Frost Sugar

1 cup Jack Frost Granulated Sugar (Mom used 1/2 cup Domino's Sugar)
1 cup Jack Frost Brown Sugar (Mom used 1/2 cup Domino's Brown Sugar)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (Mom used more)
3 cups finely shredded carrots
1 1/2 cups vegetable oil
4 large eggs
2 teaspoons vanilla
1/2 cup chopped walnuts
1/2 cup raisins

In a large mixing bowl, combine fist seven ingredients. Add carrots, oil, eggs and vanilla. Beating for 2-3 minutes on medium. Stir in nuts and raisins. Pour into a greased and floured 13x9 inch* baking pan. Bake in a a 325 degree oven for 50 to 60 minutes. Cool on rack. Frost with cream cheese frosting (if desired). Refrigerate till serving.
*2 9-inch baking pans can be used. Reduce baking time to 40 minutes.

Cream Cheese Frosting

1 3-ounce package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
1 1/2 cups Jack Frost Confectioners Sugar

In a large mixer bowl, beat together cream cheese, butter and vanilla till light and fluffy. Gradually add confectioners sugar, beating until smooth. Spread over cooled cake.(13x9 inch)
*To frost two 9-inch cakes, double the frosting recipe.

2 comments:

bambola said...

I made this recipe for many years I even made it for Holy Trinity church one sunday and I could not believe How fast dissapear after the mass oh well people just like it.bambola.

Anonymous said...

This is my favorite easy carrot cake recipe. At every event, I am asked to make the cake. I have whipped up this cake at the drop of a hat for everyone-one recipe makes three loaf pans. I have passed this recipe to others.