In order to pull our family together on the same day, we’re celebrating Thanksgiving on Sunday rather than when everyone else does this Thursday. Not a problem. The older we get, the more we realize it really doesn’t matter when you get together, just as long as you do. We’re having the usual — roasted turkey, Southern cornbread dressing, cranberry casserole, and corn soufflé — but adding something new this year: Carrot Cake.
Our friend, Joy Georges McCabe, shares her recipes and kitchen tips on local station WBIR during Live at Five at Four, an afternoon show that once aired at five o’clock but now comes on at four. (Thus the name.) She posted on Facebook that she was demonstrating how to make Carrot Cake (a dessert we both love), so we searched her website From the Kitchen of Joy McCabe for the recipe. (By the way, it tastes yummy if the scrapings from the bottom of the pans are any indication! Will be serving it tonight.)
So, here’s a little Thanksgiving gift from us to you: Joy’s Carrot Cake.
1 1/2 cups vegetable oil
2 cups sugar
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
3 cups grated carrots
1 8-oz. package cream cheese, softened
1 stick butter, softened
1 16-oz box 4x powdered sugar
1 1/2 teaspoons vanilla
1 cup pecans, chopped
Cake: Blend together eggs and oil. Sift sugar and other dry ingredients together. Add to egg mixture, mixing well. Add carrots. Blend well. Pour mixture into 2 9-inch cake pans which have been greased and floured. Bake at 375 degrees for 30-40 minutes.
Icing: Cake must be completely cool before frosting. Cream together cream cheese and butter. Add sugar, vanilla, and nuts, mixing well. Frost the cake between layers, top and sides. (We omitted frosting the sides and put more in the middle and on top.)
Happy Thanksgiving to you and yours — no matter when you sit down to celebrate together!