Carrie Minns shares seasonal stories and recipes in her new book La Pomme de Portland. She stopped to share a cake recipe from that book -- perfect for Mother's Day.
Betty’s Celebratory Carrot Cake
From the book La Pomme de Portland by Carrie Minns
I have never cared for traditional cake nor for the frosting that adorns it. For my birthday parties growing up, my mom often made me the heartier carrot cake or spice cake, which I loved after I’d scraped off the frosting. While I did have a traditional cake at my wedding, in retrospect, I wish I’d served pumpkin pie. My daughter Hanna loves cake, and she particularly loves carrot cake with the frosting. So, when we celebrate her May birthday, I find it only appropriate that I make her a carrot cake—with the frosting on the side so we’re both happy. The recipe that follows is my mom’s with a few small changes made by me.
For the Cake:
- 2¼ cups flour
- 1½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup canola oil
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 3 cups grated carrots
- 1 cup walnuts, chopped (optional)
For the Frosting:
- 1 cup butter, softened
- 1 8 oz. package cream cheese, softened
- 1 16-oz. box of confectioner’s sugar (about 4 cups)
- 1 teaspoon vanilla
Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
In a medium bowl, stir together your flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat together your oil, sugar, eggs, and vanilla with an electric mixer until well combined (about a minute). With the mixer on low, slowly pour in your flour mixture until just combined. Using a spoon, fold in your carrots and your nuts (if using). Pour batter into your prepared Bundt pan and bake for 45-60 minutes or until a toothpick inserted in the middle comes out clean. Place on a cooling rack and let cool completely before removing from pan.
While cake is baking, whip together your frosting ingredients—butter, cream cheese, confectioner’s sugar, and vanilla—until smooth and creamy. Refrigerate frosting when not using.
Once cake is cooled and removed from pan, dust lightly with confectioner’s sugar. Slice and serve with cream cheese frosting on the side. Enjoy!
Yield: One fairly large carrot cake