My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, March 31, 2010

Carrot Cake and Icing

It just would not be Easter at my house without Carrot Cake. This is one of the first cakes I ever made. I've tried other recipes and always go back to this one, so you know how old this is. Old fashioned Carrot Cake only had Icing between the layers and on top. It's your cake frost it any way you like.

Carrot Cake
10-12 servings
print recipe

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated raw carrots
1 cup nuts, chopped, I use black walnuts, use what you like

Sift together all dry ingredients. Add all other ingredients together, except nuts, and mix. Add nuts. Grease and flour 3 8 or 9 inch cake pans. Add batter. Bake at 350 degrees for 35-40 minutes, or until cake tester comes out clean. Cool completely and frost.

1(8-ounce) package cream cheese
1 stick of butter (1/2 cup)
2 teaspoons vanilla
1 box (1-pound) confectioners' sugar
1 cup chopped nuts, whatever you used in the cake

Cream together cream cheese and butter. Add vanilla then confectioners' sugar. Beat until well blended. Add nuts. Frost cake as you like.


  1. Oh Man how I love carrot cake. Or perhaps it is the frosting!

  2. Oh my gosh i can not come here while on this diet challenge I want to eat my monitor.....


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