Post by gloria on Dec 14, 2009 15:04:41 GMT -5
Joe Whitten wanted a three layer carrot cake recipe and I post this for him on the other website and thought I would post it here also. It's delicious.
This was my mother's recipe, she made this for many Christmas dinner's and we loved it. The original recipe came from her Sears Roebuck electric mixer book. It said to bake it in three 9 inch cake pans, but she only had two, so she baked it in two large cast iron skillets instead. It was a good decision on her part. The cake was moist and dense. I made it once useing three cake pans, but never again. I use her skillets all the time and they are worth their weight in gold. The small one is only used for cornbread. I have added to my collection and shared with my daughter and daughter-in-law. Jerry found me a pot recently with a bail wire and lid and he ground it down because it had been painted. It's my green bean pot. I only buy the old stuff that's smooth in the inside bottom. Hope you enjoy her recipe.
Mother’s Carrot Cake
2 cups sugar
1 1/2 cups oil
4 eggs, well beaten
2 tsp. soda
2 tsp. baking powder
2 cups plain flour
2 tsp. cinnamon
1 tsp. Salt
1 cup chopped pecans
3 cups grated carrots
Mix sugar and oil and beat well, add egg and beat until blended . Combine dry ingredients in a separate bowl and add to egg mixture. Stir in pecans and carrots.
Pour into two greased and floured cast iron skillets and bake at 350 degree until done. Test by touching center or use a toothpick to test doneness. Cool Slightly and remove from skillets and cool completely.
Ice with cream cheese frosting.
If you only have one skillet. Bake one layer and then when it’s done bake the other one. It bakes up moister in cast iron.
Cream Cheese Frosting
1 box powdered sugar
1 8 oz. cream cheese, room temperature
1/2 stick butter, softened
1 tsp. Lemon extract
Cream together and frost carrot cake.
This was my mother's recipe, she made this for many Christmas dinner's and we loved it. The original recipe came from her Sears Roebuck electric mixer book. It said to bake it in three 9 inch cake pans, but she only had two, so she baked it in two large cast iron skillets instead. It was a good decision on her part. The cake was moist and dense. I made it once useing three cake pans, but never again. I use her skillets all the time and they are worth their weight in gold. The small one is only used for cornbread. I have added to my collection and shared with my daughter and daughter-in-law. Jerry found me a pot recently with a bail wire and lid and he ground it down because it had been painted. It's my green bean pot. I only buy the old stuff that's smooth in the inside bottom. Hope you enjoy her recipe.
Mother’s Carrot Cake
2 cups sugar
1 1/2 cups oil
4 eggs, well beaten
2 tsp. soda
2 tsp. baking powder
2 cups plain flour
2 tsp. cinnamon
1 tsp. Salt
1 cup chopped pecans
3 cups grated carrots
Mix sugar and oil and beat well, add egg and beat until blended . Combine dry ingredients in a separate bowl and add to egg mixture. Stir in pecans and carrots.
Pour into two greased and floured cast iron skillets and bake at 350 degree until done. Test by touching center or use a toothpick to test doneness. Cool Slightly and remove from skillets and cool completely.
Ice with cream cheese frosting.
If you only have one skillet. Bake one layer and then when it’s done bake the other one. It bakes up moister in cast iron.
Cream Cheese Frosting
1 box powdered sugar
1 8 oz. cream cheese, room temperature
1/2 stick butter, softened
1 tsp. Lemon extract
Cream together and frost carrot cake.
