yes, always. Always a homemade dinner of choice, always birthday cake, always ice cream and always served from mom’s beautiful old hobnail glass cake stand. It was tradition when I was growing up.
We have five April birthdays in our family and to celebrate I baked my mother’s carrot cake.
Happy birthday loved ones, April birthdays and all the rest, we wish you were here, we miss you, we love you, and Bruce says the cake is really, really good.
makes two nine inch layers
Preheat your oven to 350F.
Prepare two 9-inch round cake pans. If you plan on icing the entire cake, top and sides both, grease and flour two 9-inch round cake pans.
If you do not want to ice the sides of the cake but wish to leave the layers open as shown in my photos, you may prefer springform pans with greased sides and parchment paper lining the bottom of the pans. You’ll have a cleaner presentation.
Combine the following dry ingredients in a large mixing bowl:
2 cups all-purpose white flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
In a second mixing bowl beat together the following wet ingredients:
1.5 cups of vegetable oil
2 cups sugar
Stir the wet ingredients into the dry and add:
3 cups of grated carrot
1.5 cups of chopped nuts. I used pecans but walnuts are also delicious.
Mix until well blended.
Divide the mixture evenly between your two 9-inch round prepared cake pans.
Bake in preheated oven for 45 minutes. Remove from oven when done and set aside to cool for about 15 minutes.
“and the icing”
Grandma had a collection of little pressed glass serving pieces. I think this one is especially pretty.
In a medium to large mixing bowl, combine:
2 8-oz packages of cream cheese, room temperature
1 stick, or 8 Tablespoons butter, room temperature
1.5 pounds powdered sugar
Beat until fluffy with your mixer or in your food processor.
This makes lots of icing. If you like less and not more , make the icing with just one 8-oz package of cream cheese, 1 stick of butter and 1 pound of powdered sugar.
Remove the cakes from the pans before they are completely cool. I turned the first one out onto the cake plate and the other onto a piece of parchment paper.
Spread the icing over the layers when the cakes cool completely. Garnish the top with about 1/4 cup of coarsely chopped nuts before the icing sets.
Sing happy birthday and enjoy a bite. I think it looks sweet on great-grandmother’s china.
Let’s see, when did I publish this? April of 2013. It’s now autumn of 2016 and I’m looking back on these photos. I’m a bit sad that I don’t have that lovely china any longer. I gave it away when we downsized because I have nowhere to keep it and no use for it, really. I am so grateful to have these beautiful photos… I’m crying a little, too. Can’t keep everything and letting go is all part of growing through change. Again, I’m crying a little, though.