As any gardener knows, it won’t be long before it’s time to dig carrots. I like to hold off until we’ve had a hard frost before taking my out of the ground. It’s my contention and that of many others that waiting until the temperature dips well below freezing sweetens the orange beauties.
Well, actually, I already have pulled a few. I sliced some of them in a bean and pasta soup and grated a few more for a meat sauce that we like to put over spaghetti. Both the soup and sauce were quite tasty.
But the rest went into something that by far was one of the best-tasting desserts I’ve ever eaten — a carrot cake that was topped with a cream cheese frosting.
The recipe came from the “Heavenly Recipes” cookbook put out by Calvary Lutheran Church of Grand Forks in 2000. It’s just one of several recipes that we’ve tried in the cookbook, which was given to me by Marilyn Hagerty, former features editor at the Herald, current columnist and member of the Calvary congregation, who helped with the publication.
Here’s the recipe, courtesy of Fran Paulson, Becky Bryson and Ellen Loing, which I’m sure will become a family favorite by any who tries it.
Carrot Cake with Cream Cheese Frosting
1 cup butter or margarine
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
¾ cup chopped walnuts
1 teaspoon baking powder
2 teaspoons cinnamon
4 large eggs
1½ teaspoons vanilla
3 cups shredded carrots
½ cup raisins (optional)
Cream butter with sugar until fluffy. Add eggs one at a time. Mix flour, baking soda, cinnamon and salt together; add to mixture. Add vanilla, carrots, nuts and raisins, if using. Mix well. Pour into greased 9-by-13-inch greased pan. Bake for 55 to 60 minutes at 325 degrees. When cool, spread Cream Cheese Frosting (recipe follows) over cake. Serve.
Cream Cheese Frosting
1 3-ounce package cream cheese
2 cups powdered sugar
4 tablespoons butter or margarine
1 teaspoon vanilla
Cream cheese and butter. Add sugar gradually. Add vanilla and beat until smooth. Spread on cake.