Carrot Cake for Bunny and You
Posted on March 31, 2011 by bob in GPlenty
I love Easter. As a Christian, it is my most important holiday, and my heart overflows with gratefulness for the event I celebrate. As one who enjoys sewing, seeing the children all polished up and in their new pastel garments is an absolute feast for my eyes.
And as someone who loves her family and friends above all else on earth, I treasure the time that is spent in conversation around our table and later squealing with the children as we scramble through the yard looking for eggs. It’s a beautiful, happy day in so many ways that are important to me.
So I’ll polish up the silver, pull out the crystal, and decorate the table with colorful eggs the grandchildren and I will dye together.
I’ll talk about the symbols of Easter again with my cherubs as we prepare for the celebration. And I’ll finish sewing the last few stitches on their Easter frocks.
When the family gathers at the table after church, we’ll enjoy our traditional meal of curried chicken with chutney, eggs, peanuts and coconut. Our mouths will water over my mama’s peachy pineapple congealed salad, homemade rolls, and green beans. And for sure, we’ll have gallons of sweet tea.
Dessert? What else? Carrot Cake with coffee! After all the pictures are made and the last egg is found, and the day comes to a close and all is quiet in my home, I’m sure I’ll reach for a fresh cup of coffee and one more piece of cake as I savor the memories of our conversations and the events of the day.
Happy Easter, everybody.
Traditional Carrot Cake
Yield: 16 servings
Per serving:
calories 623
fat 34 g
protein 5 g
carbs 78 g
fiber 2 g
chol 68 mg
sodium 384 mg
sugar 63 g
CAKE
Mix well:
2 c. sugar
1½ c. Wesson oil
Sift together:
2 c. flour
2 t. cinnamon
2 t. baking soda
2 t. baking powder
1 t. salt
Combine flour mixture and oil mixture, and add:
4 eggs, beaten
3 c. grated carrots
1 c. chopped pecans
Mix together well and bake in prepared 9” round cake pans (sprayed with Baker’s
Joy™) at 300° for 55-60 minutes, or until toothpick inserted in center of layer comes out clean.
ICING
5 c. powdered sugar
8 oz. cream cheese
3 T. butter or margarine
2 t. lemon juice
2 t. vanilla
Combine all ingredients in mixing bowl and beat at medium speed until mixture is smooth and creamy and of good spreading consistency.
Patsy Smith, a Montgomery native, is the author of two cookbooks, A Cookbook for My Southern Daughter and A Southern Daughter Entertains. They may be purchased at Capitol Book and News, Rosemont Gardens, Southern Homes and Gardens, Jo’s Hallmark, Richardson’s Pharmacy, and other fine book and gift stores, or through her website at southerndaughtercookbooks.com
