Carrot Cake

I just spent yesterday afternoon baking Jim a Carrot Cake. Yesterday morning we took a nice walk over to the Goodbean Cafe I had a delicious cup of hot chocolate.  Jim also had a hot chocolate and a slice of Lemon, Blackberry & Poppyseed cake. He ate only half. On the walk home he proclaimed that he should have taken the other half-slice home with him, since it was so hard and dry he could have used it as a sanding block.  During the walk there was more moping about how he would really love some Carrot Cake. Moreover, some very transparent comments: did I remember when I used to make him Carrot Cake and how I made the BEST Carrot Cake he’s ever had. What is a person to do? Bake him a cake, right? There’s only the two of us and I don’t eat sweets. Hopefully, James, on his way from up from SoCal to Portland, will stop in for a couple of days and take some off our hands.

However, I picked up my “so called recipe” and it was merely a list of suggestions on ingredients and baking methods. I had to set about not only baking the cake but re-writing the recipe. Can you believe my original recipe called for a box and half of Powdered Sugar? This was first time I used a spring-form pan and I really liked the results. So I had another glass of wine and decided three layers would be fun. I toasted some more Pecans and sprinkled them on the top.

It’s a good cake, extremely moist and rich. I only wish carrots still tasted like something. Back in the day, when I was baking this cake often, carrots actually tasted like…carrots!! Now they taste like cardboard. I even popped for organic and it didn’t make much of a difference. If you have access to a good Farmer’s Market, good carrots really make a difference. Also you have to shred the carrots by hand. Using a food processor introduces too many different sizes and compromises texture. Of course I enlisted Jim’s help in the grating, didn’t want to make knuckle-cheese cake.


3 cups carrots, grated
1 teaspoon salt
2 teaspoons soda
2 cups flour
2 cups sugar
1 teaspoon cinnamon
1 cup oil
4 eggs
1 cup pecans, chopped and toasted
1 large Philadelphia Cream Cheese
1 1/2 cups powdered sugar
1 stick butter
1 teaspoon vanilla


1. Preheat oven to 325 degrees.

2. Grease and flour one spring form or bundt pan.

3. Mix all cake ingredients.

4. Bake for approximately 45 minutes for bundt, 1 hour & 15 minutes for spring form.

5. Cool and frost.

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