Carrot Cake (S ource: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed. , pg. 176). My father's favorite cake was Carrot Cake and my mother made it often and always on his birthday. I could not find my mother's recipe. While searching, I kept coming across recipes that had pineapple and hers did not have that. Maida to the rescue! She actually has several different Carrot Cake recipes but this is the one that I remember. I decided to make this as a loaf cake so that it would be easy to share. I don't believe it made any difference in taste and it made two loaves. I also used pecans instead of walnuts. The cake is very, very moist and delicious. Of course, the icing is arguably the best thing about the cake! The recipe calls for corn oil but you can use vegetable or saffron oil. Cake 1 cup dark raisins 4 cups shredded carrots, firmly packed 2 cups minus 2 TBS. sifted all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt ...
Baking my way through Maida Heatter's recipes