Aunt Flossie was my grandmother's cousin's wife, known in her time as a good cook. When she brought a dish to the church supper, people headed to the line for "Aunt Flossie's __________" and her specialty recipes live on in her name in our family cookbook.
It's easier to cut too, which is good, since Mom eats it for breakfast and sometimes dinner. She's 89 this year and no one is going to tell her she can't have cake for breakfast.
So I'm sharing the recipe here in case you have a celebration coming up. I can't guarantee Flossie's carrot cake will take you to a healthy 89, but my mother looks great.
Aunt Flossie's Carrot Cake
1 1/4 cup oil (I use canola)
2 cups sugar
2 cups flour (good with regular flour, even better with half & half whole wheat and white whole wheat)
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
3 cups grated carrots (a little less than a pound)
Preheat oven to 350F. Grease and flour a 9x13 pan (or three 9" layer pans).
Beat sugar into oil, then beat in eggs one at a time. Sift in dry ingredients, then mix in carrots.
Bake approximately 45 minutes (or ~ 18-25 minutes for layers).
Cool completely before icing.
Cream Cheese Frosting
1 stick softened butter
8 oz softened cream cheese
~ 3 cups powdered sugar (to taste)
2 teaspoons vanilla
1/4 teaspoon salt
1 cup chopped pecans
Cream butter, cream cheese, salt and sugar until smooth. Add vanilla and mix. Spread on cooled cake and sprinkle nuts on top. Cover and store uneaten cake in the refrigerator.
Don't feel guilty about calling it breakfast.
Copyright 2009-2015 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.