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Galega x hartlandii 'Lady Wilson'  On Monday, our garden was included in the HPSO Study Weekend. This is a four-day event that includes speakers, plant/art sales and garden tours. The event rotates every two years between the cities of Portland, Seattle, Victoria B.C. and Vancouver B.C.  It will be 2033 before Portland hosts again. I toured the Portland gardens on Friday and Saturday and will share some photos in my next post. The weather was perfect on those days. Not so much on Monday, the day for the Vancouver, Washington gardens tour, and by late afternoon, the temperature had reached 94. However, it wasn't too bad in the first part of the day, and that's when we received the most visitors. We didn't have an exact count, but making an estimate based on our guestbook, I would say around 200 people. It was a hectic but fun day! We had a lot of visitors from Seattle and areas north of us as attendees were making their way home. Every time we open our garden, there ...

Carrot Cake


My father's favorite cake was Carrot Cake and my mother made it often and always on his birthday. I could not find my mother's recipe. While searching, I kept coming across recipes that had pineapple and hers did not have that. Maida Heatter to the rescue! She actually has several different Carrot Cake recipes but this is the one that I remember.

I decided to make this as a loaf cake so that it would be easy to share. I don't believe it made any difference in taste and it made two loaves. I also used pecans instead of walnuts. The cake is very, very moist and delicious. Of course, the icing is arguably the best thing about the cake!

The recipe calls for corn oil but you can use vegetable or saffron oil.

(Recipe from Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 176).

Cake

1 cup dark raisins
4 cups shredded carrots, firmly packed
2 cups minus 2 TBS. sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 TBS. unsweetened cocoa powder
4 eggs
2 tsp. vanilla extract
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 1/4 cups corn oil
1 1/2 cups walnuts, cut into medium-sized pieces

Preheat the oven to 350. Prepare three 9 inch cake pans (or you can use 2 loaf pans like I did) by buttering them and lining them with parchment paper. Dust with fine bread crumbs.

Steam the raisins (or you can let them soak in warm water for 5-10 minutes). Dry them on a paper towel.

Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.

Place the eggs in a mixing bowl and mix or whisk just enough to mix. Beat in the vanilla, both sugars and the oil. On low speed, add the dry ingredients. Stir in the carrots and the nuts.

Divide the batter among the pans and bake for 35-40 minutes until the tops spring back when lightly pressed. Remove from the oven and let it stand for about 2-3 minutes before turning them out. Allow the cake to cool completely. Freeze the cake for at least one hour or overnight before frosting it.

Cream Cheese Icing

16 ounces Philadelphia cream cheese (at room temperature)
4 ounces unsalted butter (at room temperature)
1 tsp. vanilla extract
2 cups sifted confectioners sugar

Beat the cream cheese and the butter until soft and smooth. Beat in the vanilla and sugar until smooth.

If you making a layer cake, apply the frosting between the layers as well as around the sides.

This frosting is one of the best things on earth!

(She also recommends decorating the cake with marzipan carrots and provides a recipe for them but I have not done this.)


Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. I have never used cocoa. Do you always use it?

    ReplyDelete
    Replies
    1. I have used it in other cake recipes. I had never used it in a carrot cake recipe before.

      Delete
  2. oh Gosh, my mouth is watering. All it needs is a big scoop of vanilla ice cream to go with it.

    ReplyDelete
  3. So you’re bringing this to the swap on Sunday, right? 😉

    ReplyDelete
  4. Just made Maida's East 62nd St. Lemon Cake. Maida always has the best recipes.

    ReplyDelete

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