A little background about Linda’s carrot cake
When I first met my husband he bragged about his mother’s carrot cake that she would make him every year for his birthday. He would go on and on about his cake. And I will admit I couldn’t wait to taste it! Sure enough he was right. It was everything he said it would be, and then some!
My mother-in-law, Linda, was a fantastic cook and never met a stick of butter she didn’t want to include in any meal. Her meals were rich and wonderful and were the best comfort foods I had ever eaten. Whenever I crave comfort foods her recipes are the first ones I reach for.
Once we were married it became my responsibility to make the birthday cake for my husband. Every year he looks forward to it and it is always rich and delicious. We lost his wonderful, sweet mother years ago, but when I make her carrot cake I can see her smiling at me and squeezing my shoulders as only family does when they love you. I hope you enjoy it as much as we do.
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 3 1/2 cups sifted all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 3 cups graded carrots raw carrots
- 1 1/2 cups chopped nuts (I used pecans but I have used walnuts too)
Preheat oven to 300 degrees
What to do
Peel about 5-6 carrots depending on the size and then either grate them in a box grater or feed them through the food processor. Set aside.
Combine sugar, oil and eggs in a mixer and beat on medium for about 2 minutes until they are a light yellow color. Meanwhile, sift the dry ingredients together and then add them to the lightened egg mixture slowly. Mix on low until all incorporated. Then add the carrots and nuts.
The batter will be wet and very thick. I use a buttered and floured 9 x 13 1/2 casserole dish for my cake. It cooks in about 55-60 minutes depending on your oven. Test with a toothpick and when it comes out clean it’s done.
Let the cake cool and make the frosting!
Cream Cheese Frosting
- 1 stick unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 4 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
Combine butter and cream cheese in a mixer and beat until light and fluffy. This took me about 2 minutes. Then very slowly add the powdered sugar with the mixer on low. Add vanilla extract. When combined turn up mixer on high for a minute to get air into the mixture. That’s it! Frost away.