Carrot Cake

When Carl and I lived in St Louis, we enjoyed going to the symphony from time to time.  This recipe came from the St. Louis Symphony of Cooking cookbook first printed in 1964.  It has a selection of recipes chosen from friends of the St Louis symphony; music lovers, orchestra members, and celebrities from all over the world who came to help St. Louis celebrate her 200th birthday.

For years, this particular recipe has been Carl’s and my mother’s favorite carrot cake. In fact, page 57 is heavily soiled from years of use.  I can always count on them requesting it for their birthdays.

 

Carrot Cake

By Mary K. Gamble

4 eggs

3 cups grated carrots (coarse will do)

2 cups sugar (I use brown sugar but make sure you pack it down firmly to the measurement)

1 1/2 cups oil ( I use canola, corn oil)

2 cups flour ( I use unbleached wheat flour)

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon vanilla

1/2 teaspoon salt

1 cup chopped pecans

Beat eggs, sugar, carrots and oil until well mixed. Then add the rest of ingredients and beat well. Pour into a well oiled bundt pan. Bake at 350 degrees for approximately 40-45 minutes. I insert a toothpick and when it comes out dry, the cake is done. Cool 10 minutes before turning it out on a plate. After it is completely cool, then frost.

————————————————————————————————————-

Frosting

8 ounces of cream cheese

1 pound box of confectioners sugar

1 teaspoon vanilla

3-4 tablespoons milk

1/2 cup chopped pecans (to sprinkle on top of cake)

Beat the cream cheese, sugar and vanilla until smooth, adding enough milk to make the frosting slightly runny. Then pile it around the entire top rim of the cake so that it cascades down the inside and outside of the cake. Finish by sprinkling chopped pecans on top.

Tip: I often toast my pecans in a skillet, before hand,  to make them crisp and bring out the nutty  flavor

————————————————————————————————————-