Scherrie’s Two Carrot Cake

From the kitchen of: Scherrie Goettsch

A real comforting dessert during these difficult times and such an easy cake to whip up in a hurry. Also, it’s easy to remember the first five ingredients all start with amounts of two.

When we lived in Washington, D.C., I first made this carrot cake for our daughter’s April birthday in the 1980s. With carrots as the main ingredient, it was a good way to sneak in a vegetable and perfect for a spring menu. This cake remains the most requested family dessert for nearly all special occasions, including our daughter’s wedding cake and more recently our granddaughter’s second birthday cake.

Too Two Good Carrot Cake

(Serves 12 or more)

Ingredients 

• Mix:

  • 2 cups unbleached or whole wheat flour

  • 2 cups raw sugar

  • 2 teaspoons salt

  • 2 teaspoons baking powder

  • 2 teaspoons cinnamon

  • 1 cup Canola oil

  • 1/2 cup crushed pineapple

• Other:

  • 5 large eggs

  • 3 generous cups of shredded carrot

  • Optional 1 cup chopped nuts (pecans or walnuts)

  • Optional 1/2 cup raisins or dates hydrated overnight in rum

• Icing:

  • 1/2 stick butter

  • 2 ounces cream cheese

  • 2 teaspoons vanilla

  • 1/2 box powdered sugar

  • Milk

Instructions:

Mix the 7 ingredients above. Add 5 large eggs, one at a time, mixing well after each. Next, add 3 generous cups of shredded carrots and stir. Optional: add nuts and raisins or dates.

Bake at 350 degrees for 1 hour or more if using a well-buttered and floured tube pan or 30 to 45 minutes in two-layer pans. Cool at least 10 minutes before taking out of the pan(s).

To make the icing, combine ingredients above and enough milk to make the right consistency for spreading.

This cake is best served the second day with vanilla ice creme.