G. told me early on that he loved carrot cake, but I never made it until recently. For starters, it seemed complicated. And, I don’t like raisins. And, I am leery of cream cheese, unless it’s on a toasted bagel with tomato.
But we were blessed this summer with a very good crop of carrots. We’re savoring it because last year, we got a heavy rain in the middle of the summer and a lot of our carrots rotted.
This year, they are big and strong. Some are perfect. Many are not. They split or they have holes in spots.
That’s what led to the carrot cake. We’ve been storing the perfect ones in buckets filled with sand. G. read that that’s a good technique for long-term storage. But it seems unwise to put carrots with divots and imperfections in storage. They could rot, and they could cause others to rot.
So, we’ve been eating them, cooked and uncooked. I’ve taken a lot to work for a healthy snack. G. eats them at night. But, I’ve also made a few into carrot cakes when we’ve had company over for dinner.
I found a recipe from Greg Atkinson that doesn’t involve raisins, and I’ve been using vanilla frosting instead of the traditional cream cheese. G. hasn’t complained.
Simple Carrot Cake
¾ cup butter (1 1/2 sticks), softened
1 ½ cup brown sugar
1 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3 cup grated carrots (about 4 medium carrots)
3/4 cup walnuts, toasted and chopped
Preheat oven to 350.
Combine dry ingredients. Mix butter, sugar, eggs and vanilla.
Add dry ingredients gradually. Add carrots and toasted walnuts.
Pour into greased 9-by-13 pan and bake 30 minutes.
Please note: Atkinson’s directions are more precise and complicated. I do it the way my mom taught me: Mix wet, mix dry, combine.