About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Carrot-Raisin Tropical Muffins | Main | Spicy Pickled Carrots »

Carrot Cake

By Sandi

Y'all can see that the flavor for the week is Carrots. While we acknowledge that carrots are a vegetable . . . in the south we love to turn them in to a sweet. (as with most things)

I am glad to see that the flavor profile includes butter, sugar, maple syrup and pecans. Marshmallows are not on that list ~ but that is clearly an oversight. They have also included tarragon, thyme, onions and celery. I am excited to see what everyone else has done with their carrots.
I have decided to stay true to my Southern cooking roots ~ and making a carrot cake ~ using the Flavor Bible as my guide. We have served more than a slice of two of Carrot Cake at the WhistleStop Cafe. I have listed all the recommended flavors are all in Caps.
Carrot Cake
3 cups unbleached all-purpose flour
2 cups SUGAR
1 teaspoon SALT
1 Tbs baking soda
1 1/2 cups OLIVE OIL
4 large eggs, lightly beaten
1 Tbs VANILLA extract
1 1/2 cups shelled PECANS, chopped)
1 cups sweetened, shredded coconut
2 cups of finely grated CARROTS
1 cup of drained crushed pineapple
1/2 white RAISINS
6 Tbsp unsalted BUTTER
2 1/2 cups of confectioners' SUGAR
1 teaspoon VANILLA extract
2 Tbsp LEMON juice

Preheat oven to 350°F. Butter and flour two 9 inch cake pans.
Sift dry ingredients into a bowl. In a large mixing bowl, combine oil, eggs, and vanilla. Beat well. Add dry ingredients until smooth. Fold in chopped pecans, coconut, carrots and pineapple.
Pour the lumpy batter into pans. Bake for 45 minutes Until done. Cool on a cake rack.
To make the frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
Once cakes have cooled, frost with Cream Cheese frosting.
Using shaved carrots, put into ice water, decorate with carrot swirls. This cake is chock full of carrots ~ that has to make you feel good about a slice!
Y'all enjoy~

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Comments (5)

Carrot Cake is my husband's favorite dessert in the cake category...he would be drooling over this and be lined up with his plate and fork before you finished frosting it! A lovely choice for the carrot!

YUM Sandi! I love cream cheese frosting!

Kim [TypeKey Profile Page]:

Hmm, think this will count as a vegetable on Weight Watchers ;)

Ray Anne:

I was travelling along the same vegetable road as Kim when I came upon her Weight Watchers comment. Following this logic, the cream cheese frosting can legitimately be considered one of the day's required servings of dairy.

Carrot Cake with Cream Cheese Icining used to be one of my favorite desserts. I haven't made one in years. I think I'm drooling looking at your photo.

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This page contains a single entry from the blog posted on November 3, 2011 7:35 AM.

The previous post in this blog was Carrot-Raisin Tropical Muffins.

The next post in this blog is Spicy Pickled Carrots.

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