 This was a very big and special weekend in our house. My father is turning ninety years-old this week and we had a houseful of people here to celebrate this momentous event. When I asked him what kind of cake he wanted for his birthday he replied, "I don't care". But when I started naming a list of different varieties and came to carrot cake, he stopped me and said, "that's what I want!" So, carrot cake it was.    This is the recipe I always turn to when I'm wanting carrot cake. It is all butter. In fact, I think this is the only carrot cake recipe I have ever seen using butter instead of oil. The second day we were commenting on how it tasted better than the day before. This is a cake that benefits from "setting around".  Mrs. McGregor's Carrot Cake Food & Wine Magazine Makes One 9-inch Cake • 1/2 pound unsalted butter at room temperature • 1 1/3 cup sugar • 4 large eggs at room temperature • 2 cups sifted all-purpose flour • 1 tablespoon cinnamon • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 teaspoon salt • 2 1/2 cups grated organic carrots • 1 cup (4 ounces) coarsely chopped pecans • Orange frosting (recipe follows) 1. Preheat oven to 350˚F. Grease two 9-inch by 1 1/2-inch round cake pans and line the bottoms with waxed paper. 2. At medium speed with an electric mixer, cream butter with sugar. Beat in the eggs, one at a time, mixing well after each addition. 3. Over a large bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. Beat dry ingredients into butter-egg mixture. Stir in the carrots and nuts. Pour the batter into the pans and bake for approximately 35 minutes. 4. Cool for 10 minutes and invert cakes onto racks. Peel off the paper. 5. Transfer layer, bottom side up, to a platter. Spread about 1 cup frosting over cake. Place second layer, right side up, on top. Spread remaining frosting over top and sides. Sprinkle with chopped pecans or grated orange zest. Orange Frosting • 12 tablespoons butter at room temperature • 3 cups confectioner's sugar • 1 1/2 teaspoon finely grated orange zest • 2 tablespoons fresh orange juice 1. Beat butter until soft. Beat in the sugar, orange zest and juice until fluffy. TAKE a LOOK:
4 Comments
11/2/2010 12:09:28 am
My friend always makes me a carrot cake for my bday. It's my favorite. 11/2/2010 11:08:23 am
Eileen, that does it, I'm moving to Minnesota. Save me a slice! A happy birthday to Ralph, and how fun that you had a party to celebrate with him. Great looking cake. I agree that most carrot cakes are on the oily side, so I'll have to try this one. I'm wondering if Mrs. McGregor is the wife of the infamous Mr. McGregor of the Peter Rabbit books?
basketpam
9/15/2012 12:49:47 am
Don't you find it SO much easier when they actually tell you what type of cake they want? I have several relatives that think it's making it easier on me to say anything will be fine since I've been the official dessert and cake baker for the last 15 years or more in the family but in the long run, I find it more stressful to guess at what they may like. Especially my neice and nephew over the years growing up would never tell me any ideas about cake OR gifts. I think they were trying to be considerate and unselfish so finally I had to tell them life is MORE difficult if I don't have a clue. I'm also VERY happy for you to have your dad here 90 years. Right now my dad is 72 and will be 73 in November. I pray every single day of my life he will be here 90 years or more. The same for both of my parents. My biggest worry is how we will deal with the one left behind. I have one of those sets of parents that it's kinder to wish them to both go at the same time as they are SO attached to each other it will be a nightmare for the other when one is gone. They feel the same way so I'm not being mean. Even when I worry about them flying, espeically in the months after 9/11, my mom said don't worry. If it's their time and it happens that way at least they went together. Life is never easy is it! Leave a Reply. |
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