It should come as not surprise to y’all that we like to eat down here in the South and that we like to make certain recipes for specific occasions and holidays.
Easter is no different, and one year for Christmas, I was given a cookbook written by a Southern cooking queen – Paula Deen – and her book was separated into chapters based on holidays and celebration meals.
This year, I decided to make some carrot cake in celebration of the upcoming Easter holiday and spring.
Let me tell y’all, this recipe is good; the cake is dense and sweet, while the icing is more tart and creamy. It’s a perfect combo, in my book, and I’m excited to share this with y’all.
And, as an added bonus, the cake doesn’t call for sticks upon sticks of butter.
What you’ll need is some basic baking goods – all-purpose flour, granulated sugar, eggs, cinnamon, baking powder, baking soda, salt – and some not-so-basic baking goods – applesauce and carrots.
You can lie them all out like I did to make that photo… you know, to keep yourself organized.
Blend the sugar, eggs, applesauce (or oil – your choice).
You can use your handy-dandy hand mixer for this. Or you can use your super strong arms.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt.
Then pour the flour mixture into the egg mixture and mix those together using your hand mixer… or your arm.
Then add your carrots and walnuts to the mix.
It’s a party now, y’all.
And then pour them into your greased baking sheets, bake for 45 minutes – or until cooked through and browned on the top – and set out to cool.
While your cakes are baking, you’ll whip up your cream cheese icing. Be sure to lick the bowl, too. (Because that’s the right thing to do.)
Then it’s time to start the icing process now, y’all.
Once your cakes have cooled, transfer one round to your cake dish – any cake dish will do – and dollop some icing down on the bottom round. Smooth it out, until even, and then gently place the other round on top of the bottom round, centering them.
Once you’ve smoothed out your icing, set the cake aside for about 5 minutes.
For the icing to set.
Then dig in, and enjoy!
Paula Deen’s Carrot Cake
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil (I used all unsweetened applesauce here instead of veggie oil. It turned out wonderfully and did not taste like apples)
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded carrots
- 1/4 cup chopped walnuts
Using a hand mixer, stir sugar, applesauce and eggs together, until creamed. In a separate bowl, sift and combine the flour, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the sugar/applesauce/egg mixture and stir until combined. Add carrots and walnuts to the cake batter, and stir them in by hand.
Pour batter into two greased 10″ round cake tins, dispensing them evenly between the two containers. Pop into the oven and bake for 45 minutes, or until a toothpick comes out clean.
- 3 cups powdered sugar
- 8 ounces cream cheese (low fat OK)
- 1 teaspoon vanilla extract
- 1 tablespoon skim milk
While your cake is baking, whip these ingredients together.
Once the cake has cooled, dollop a good bit of the icing out on the bottom round, spreading evenly, then place the top round on top of it. Top this round with the rest of the icing, spreading it evenly, then serve.