Thankful for Carrot Cake

23Nov
by Oh, the Places We See

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.

Carrot Cake from Joy McCabe

Thanksgiving 2014: Carrot Cake from Joy McCabe

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.

Carrot Cake

Cake

4 eggs

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

Icing

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!

 

19 thoughts on “Thankful for Carrot Cake”

  1. bookreviews1966

    I am a huge fan of carrot cake, thanks for following my blog and for the ingredients for this great way to celebrate Thanksgiving 2014.

    Reply

    1. Oh, the Places We See

      You are quite welcome! If you try it, let me know what you think. Mine was very moist and it’s lasted all this week — except for the slim, “just one more” slices I’ve shaved off!

      Reply

    1. Oh, the Places We See

      You’re quite welcome. Of course, I shouldn’t have made it. Now I take a little nibble from the leftover cake whenever I pass by! Try the recipe — it’s moist and good. Happy Thanksgiving!

      Reply

    1. Oh, the Places We See

      Donna, I feel your pain! There really isn’t a quick way, but the most expedient for me was using the food processor. Of course, you still have to get out all those attachments and then wash them, but once you taste that cake, you’ll forget the trouble! Happy Thanksgiving!

      Reply

    1. Oh, the Places We See

      It’s one of our favorites too . . . right beside Hershey Cake, coconut cake, caramel cake, sour cream pound cake . . .

      Reply

    1. Oh, the Places We See

      Can let you know better after we serve it this afternoon. Planning to add a little vanilla ice cream, but really not sure it needs it. (Part of a big meal is anticipation, right?)

      Reply

      1. Piggletino

        *twiddling his little trotters and anticipating the ice cream AND the carrot cake* … 😉

    1. Oh, the Places We See

      I can let you know after we serve it tonight, but those pan scrapings were awfully good — moist and sweet. Thanks for commenting. Happy Thanksgiving.

      Reply

Leave a Reply to Oh, the Places We See Cancel reply