Name: Carrot Cake
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 1 cup sugar; One 1-pound box (3⅔ cups) confectioners’sugar; 1¼ cups coarsely chopped walnuts or pecans; 1 teaspoon vanilla extract; 1½ teaspoons baking soda; 1 to 2 tablespoons milk or orange juice (optional); 1 cup vegetable oil; 1 teaspoon salt; 3 tablespoons butter, softened; 3 cups grated or finely shredded carrots (6 to 8 medium carrots); 4 eggs, lightly beaten; One 8-ounce package (1 cup) cream cheese, softened; 2 teaspoons ground cinnamon; 1 cup light brown sugar; 2 cups (all-purpose) flour

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Southern Cakes

By Nancie McDermott

Published 2007

About

Carrot cake didn’t come from the South, but since it got here, it has been right at home. The seventies saw carrot cakes take center stage, particularly as an alternative wedding cake. As a people who consider Jell-0 to be a salad and macaroni and cheese to be a vegetable, we were quick to embrace the dubious notion that carrot cake was health food, since it had vegetables all through it and in its very name. Now we know better, but we love it still, especially with the cream cheese frostin