First is my mother's recipe, written in her own cursive handwriting. You old-timers know what that is, right? They do not teach it anymore. What a shame. I think our culture is truly regressing.
I am guessing the oven should be preheated to 350 degrees. And I always drain my carrots on some paper towels.
Here is another recipe from one of my former staff members. It is baked in 9 inch cake pans.
My staff and I did a lot of eating and bringing in food to share. We had a cookbook of our recipes and one book for our photos. We did have a good time.
Here is a photo of carrot cake from J. Alexander's Restaurant. It has coconut in it and is very moist. Plus they serve it warm. Yum.
Oh, Denise, I have a carrot cake recipe for you! I'll have to see if I can find it. It takes three days to make 😉
ReplyDeleteThree days? That is like my hazelnut dacquoise which also takes three days just cause it's so much work.
DeleteEnjoy the carrot cake day! Hubby is a fan of it, me not so much :)
ReplyDeletebetty
I wonder if anyone knows about a carrot cake recipe that either Family Circle or Woman's Day featured around 1970-1971. Some of the ingredients were combined and had to sit for 12 hours. I've tried to find it without success. I made it several times "back then" and loved it. I don't frost carrot cake (believe it or not); I think frosting detracts from this most wonderful of cakes. And, your Mom's handwriting looks so much like my Mom's. Memories. Alana ramblinwitham.blogspot.com
ReplyDeleteMy mother made me practice my penmanship over and over again. The idea being that we would all do it perfectly and it would look like everyone else's. I've never heard of the recipe you mention but I will look for it online. I love a challenge.
DeleteI had no luck finding it either. But I did find some other good recipes that I put on my Pinterest page. I do not mind it without the cream cheese frosting either.
DeleteHappy Carrot Cake Day! Your mother's recipe reminds me of the recipes I have of my mother's... always in cursive. I don't often use them, but they are cherished.
ReplyDeleteYummy to carrot cake! I have never made it and always wonder about the creamy texture of the frosting which I love. I have had some where it was too much sugar and not as creamy. Which recipe do you prefer?
ReplyDeleteI like the second recipe without the pineapple. The cake from the restaurant has coconut, which is good, but their frosting is too sugary.
DeleteI love carrot cake, though Judy doesn't make it very often. Surprisingly, chocolate zucchini cake is also very good.
ReplyDeleteI have a great recipe for chocolate zucchini cake from one of my former staff, but I try not to bake as much now that I am not working.
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