TELL ME A TRUE STORY BLOG PARTY Week of 01/09/17

Dad Reads a True Story to his Son

 

 

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CARROT CAKE
 

The year was 1949, and being newly engaged to Robert, my intended was anxious for me to meet his Uncle Andrew, Aunt Virginia and their four children.  He took me out to their ranch in the country for this informal occasion. 

When Robert found it necessary to leave home in his teen years, he had spent several years at their ranch, helping with the farm and with the animals for his keep. 

Virginia was an excellent hostess and she served us her favorite Carrot Cake, and I must declare here that it was the most delicious cake I had ever had the pleasure to devour!! 

Of course I asked her for the recipe and she willingly shared it with me.  It must be a vintage recipe, for I have never found another recipe to compare it to. 

Here I share it with you.  It is a keeper for certain !! 

CARROT CAKE

Simmer for 5 minutes.  Cover and let rest for 12 hours

1 1/3 cups sugar                                  2 large carrots grated

1 1/3 cups water                                  1 tsp cinnamon

1 T butter                                            1 tsp nutmeg (optional) 

After 12 hours mix together and add to the above.

2 1/2  cups sifted flour

1 tsp soda

1 tsp baking powder                          

½ tsp salt

1 cup chopped nuts

 

Mix well.  Bake in a tube pan, or in 2 oiled loaf pans at 275 degrees for 2 hours.

Cool and enjoy.  We choose not to frost, but if desired you may frost your cake with . . .

CREAM CHEESE FROSTING:

1 lb. confectioners' sugar, sifted
1/4 lb. butter, softened
1 8-oz. pkg. cream cheese, softened

1 tsp. vanilla
1/2 cup chopped pecans 

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