With Easter around the corner I can imagine that many of you will be completing your meal with store bought carrot cakes. And I am sure they will be wonderful and delicious, if you are into store bought desserts on major holidays… This recipe was in Millie’s rolodex and darn it if she doesn’t just make it look so EASY. Many stores now sell grated carrots in the produce section, or at least chopped. And chopped is close to grated. And by close I mean dumpable into a food processor and finish the job as opposed to slaving over a hot cheese grater or some other knuckle eating device.
Let the neighbors do the deviled eggs this year. YOU make the cake!
Millie’s Carrot Cake
2 C flour
2 C sugar ½ t. salt 1 t. soda 1 t. Baking Powder 2 t. cinnamon
1 ½ C. Wesson 4 eggs 2 C grated carrots
Mix 1st ingredients, then add Wesson, eggs, & carrots. Bake 30-45 mins. 325 degrees (Grease – 2 layers – line) Tube pan 1 hr or longer.
1 stick margarine
1 8 oz. Phil. cream cheese
1 box Powdered sugar
2 t. vanilla
1 C. pecans
Cream margarine-cheese & sugar. Add other ingredients.
Now here is where my mind got blown. Underneath the typed out recipe for classic carrot cake Millie had stashed away something I had never seen before and certainly NEVER tried: a recipe cut from the newspaper for chocolate carrot cake. YES.
“Chocolate carrot cake – a new twist on old saw”
One package (one cup) semi-sweet chocolate morsels
Three cups sifted all-purpose flour
One teaspoon baking powder
One teaspoon baking soda
One teaspoon salt
One teaspoon cinnamon
One-half teaspoon nutmeg
One-fourth teaspoon ground cloves
One and one-fourth cups sugar
Three-fourths cup butter or margarine
One-half cup water
One cup shredded carrots
One cup raisins
Melt semi-sweet chocolate morsels on top of double boiler over hot (not boiling) water. Remove from heat. Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; set aside. Combine sugar and butter; beat until well blended. Beat in eggs, one at a time. Add melted chocolate. Gradually stir dry ingredients into chocolate mixture alternately with the water. Add carrots and raisins; mix well. Turn into a greased 13 x 9 x 2 inch baking pan and bake in a 350 degree oven 35 minutes. Cool. First [sic] with a chocolate frosting, if desired. Cut in two-inch squares.
Honestly? I can’t get past the chocolate/ raisin combo which I admit is silly because raisinets are yummy!
Article first published as Carrot Cake and Chocolate Carrot Cake on Blogcritics.