Being newly engaged to Robert, my intended was anxious for me to meet his Uncle Andrew, Aunt Virginia and their four children. He took me out to their ranch in the country for this informal occasion.
When Robert found it necessary to leave home in his teen years, he had spent several years at their ranch, helping with the farm and with the animals for his keep.
Virginia was an excellent hostess and she served us her favorite Carrot Cake, and I must declare here that it was the most delicious cake I had ever had the pleasure to devour!!
Of course I asked her for the recipe and she willingly shared it with me. It must be a vintage recipe, for I have never found another recipe to compare it to.
Here I share it with you. It is a keeper for certain !!
Simmer for 5 minutes. Cover and let rest for 12 hours
1 1/3 cups sugar 2 large carrots grated
1 1/3 cups water 1 tsp cinnamon
1 T butter 1 tsp nutmeg (optional)
After 12 hours mix together and add to the above.
2 1/2 cups sifted flour
1 tsp soda
1 tsp baking powder ½ tsp salt
1 cup chopped nuts
Mix well. Bake in a tube pan, or in 2 oiled loaf pans at 275 degrees for 2 hours.
Cool and enjoy. We choose not to frost, but if desired you may frost your cake with . . .
CREAM CHEESE FROSTING:
1 lb. confectioners' sugar, sifted
1/4 lb. butter, softened
1 8-oz. pkg. cream cheese, softened
2 tsps. vanilla
1/2 cup chopped pecans
Photo courtesy of tawin at PhotoBucket
This post has been entered in Ann Kroeker’s, Food on Fridays at http://annkroeker.com/
Do visit her site and gather up some delicious and nutritious recipes.