Apparently some people have a bias against carrot cake. I was shocked (and saddened) to be made aware of that but there you go ... as they say, it takes all kinds to make the world. We love carrot cake. And that is not the royal we but actually includes the entire family. Whenever the question arises as to what kind of birthday cake somebody wants, carrot cake always makes the short list and often wins the day. Of course it is also an everyday favorite as well.
A few weeks ago Eden needed to take a dessert to a dinner party and after a bit of discussion re options she decided to take a carrot cake. After all we reasoned, who doesn't like carrot cake?! That's when we found out that there are a lot of people that don't start to salivate at the mere thought of it. The response to her contribution was initially disappointing but the other guests at the party were (fortunately for them) too polite to refuse dessert and they consequently had a life-changing experience. Eden came into the kitchen some time after dessert had been served to find one of the men eating cake straight out of the pan with a fork, mumbling through his full mouth that this carrot cake was amazing!!! That's when somebody else piped up with much the same opinion..."I don't usually like carrot cake but this carrot cake is amazing" and more of the same ensued. Huh! Well, we were dumbfounded. Dumbfounded but happy to know that in the end we had spread a bit of carrot cake goodness to previously unenlightened souls.
The result of this experience is my deciding to share the recipe for The Carrot Cake that we love so much. I know that carrot cake is not new and that there are lots of recipes for many variations floating around but ..... seriously, this carrot cake is amazing. It is not the kind of cake that will win any kind of notice at the Carrot Cake Beauty Pageants. Definitely not showy, it is in fact a bit of an embarrassment in the looks department. But like many good books it should not be judged by its cover. The ingredients are simple but the combination is divine.
2 cups flour
2 tsp soda
3 tsp cinnamon
1 tsp sea salt
2 cups sugar
1 1/2 cups oil
2 cups grated carrots
Whisk dry ingredients together. Combine the eggs and oil - mix into the dry ingredients. Add the grated carrots and mix until well combined. Bake in a 9 x 13 pan for 50-60 minutes at 350 degrees F.
(As you can see this is an old recipe - a lot of oil and not much for method. Ha! but trust me it is good!)
Cream Cheese Icing
8 oz cream cheese
3 cups powdered sugar
1 tsp vanilla
Cream the cheese until smooth, add the sugar 1 cup at a time (unless you want to powder-sugar coat your kitchen - in which case go for it and add it all at once) beating until smooth. Add the vanilla and mix well.
Frost the thoroughly cooled cake and enjoy.