My mom used to serve this as a side dish rather than a dessert. That’s why I’ve always found it weird that actual carrot cakes have icing. Mom’s never did.
What she did do was make this cake in a bundt pan. And because I never had one, I didn’t even attempt making this thing. But when my mom replaced her bundt with something new, guess who got the hand-me-down?
That’s right, me. I fished out the recipe and went to work.
- 2 sticks unsalted butter (room temperature)
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp. water
- 2 1/2 grated carrots
- 1 1/2 cups flourAdd
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
Cream Cheese Frosting
The last cream cheese frosting recipe you’ll ever need (Slashfood)
- 8 oz. cold cream cheese
- 5 tbsp. softened butter
- 2 tsp. vanilla extract
- 2 cups confectionery sugar, added gradually
In a large bowl, cream together butter and brown sugar.
Add all other ingredients and mix well. Refrigerate dough overnight.
The next day, pack the dough into the bundt pan (should come about halfway up). Bake 1 hour at 350 degrees.
A little bundt in the oven.
Let cool in pan several minutes, then overturn onto a rack to cool completely. Ice with frosting.
Before icing, the way Mom served it.
Welcome back, constant readers. Or semi-constant readers. Or even first-time readers. Or whomever you are.
I’m sure you’re all dying to know how the pizza appetizers turned out. In a word: excellent. Everyone seemed to really dig them… although it was a particularly sympathetic audience.
Next time, however, I’m going to do some things differently. Because the cuts were so sloppy (making for big pieces), I’m going to chop up the pre-cooked crust into smaller pieces, and then top each piece separately. I think this will make them easier to handle and more like true hors d’oeuvres.
As far as the rest of Thanksgiving dishes (made and assembled in various kitchens), here’s how it broke down:
- Turkey with gravy (natch)
- Mashed sweet potato (in hollowed-out orange halves)
- Corn bread
- Stuffing (made by a butcher, with nice pieces of sausage)
- Zucchini pie (made by Mom)
- Apple/cranberry crisp casserole
- Cooked corn
And for dessert:
- Carrot cake (another Mom specialty, pictured above)
- Pumpkin cheesecake
- Macadamia cheesecake
- Pumpkin/ginger mousse (a Mom experiment that didn’t really come together)
- Pecan/chocolate chip pie
I hope your holiday was just as tasty!