Monday, January 19, 2015

Aunt Flossie's Carrot Cake

My long-time Hill Country Mysteries friends might remember Aunt Flossie's Jalapeno Cornbread, one of our family's favorites. Since I published that recipe, a lot of other families are enjoying it too, judging by the number of page views here and pins on Pinterest. 

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.


Her carrot cake is still my mother's favorite and I make it for Mom's birthday every year. The presentation would be more impressive if I made it as a layer cake, but a flat pan fits easier in Mom's fridge.


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
4 eggs
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.

2 comments :

TexasDeb said...

Happy Belated Birthday, Kat's Mom! You two must be so proud of each other...

Your mother is a woman after my own heart. One of my favorite holiday traditions is to have a piece of pumpkin pie for breakfast the day after turkey feasting.

This cake looks to be a classic, Kat. Have you ever tried baking it up as cupcakes? I like to make cupcakes and pretend I'm exercising portion control (even if my "portion" might include two at a time!).

Kathleen Scott said...

Hi Deb, thanks. I think pumpkin pie sounds good for breakfast too. I bet the cake would also make great cupcakes. Let me know if you try it.