Posts Tagged ‘carrot cake’

Word of the Week: Heirloom




being an old variety that is being cultivated again

Heirloom Carrots

Way back in the spring when the gardening bug was nipping away at me, I decided to plant carrots. The only problem was that I couldn’t find any carrot seed. Crazy, I know, but true.

So Hubby came home one day with a packet of heirloom carrot seed. I didn’t think anything about the seed being “heirloom” and quickly planted them. It wasn’t until I pulled up a purple carrot and stood looking at it a bit confused that I finally remembered we’d planted heirloom carrot seed.

It has turned into somewhat of an adventure. When you pull up a carrot, you never know what color you are going to get. It could be traditional orange, glowing white, brilliant yellow or purple.

A plate of shredded funky-colored heirloom carrots.

The other day when I decided to make Hubby his favorite carrot cake, I had a plate full of  oddly colored carrot shreds and wondered what they’d look like in the cake batter. Turns out, you can’t even tell. But I will tell you, it was an excellent cake. The carrots were so fresh and soft and rich it made a huge difference in the texture of the cake.

I would encourage you to try planting a few heirloom seeds next spring and see how much fun (and how tasty) it can be!

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Delicious Carrot Cake

We just celebrated Hubby’s birthday and every year he requests the same dessert – carrot cake. It is moist and delicious, especially when topped with cream cheese frosting.

This recipe for carrot cake comes from my grandmother. You could always count on finding some delicious baked goodie at Grandma’s house, especially when she baked carrot cake. It is easy to put together and makes the whole house smell yummy while it bakes.

Ingredients for Carrot Cake

Elsie’s Carrot Cake

2 cups flour

2 cups sugar

1 cup oil

4 eggs

2 tsps. baking soda

4 cups grated carrots

1 tsp. salt

1 cup walnuts, chopped

2 tsp. cinnamon

Cream together eggs, sugar and oil. Mix in remaining ingredients and bake at 350 degrees for 45 minutes or until edges begin to pull away from the pan. Top with Cream Cheese Frosting. Garnish with halved walnuts.

Ingredients for Cream Cheese Frosting

Cream Cheese Frosting

1 box powdered sugar

8 ounces cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

Combine all ingredients until smooth and creamy.


Carrot Cake - Yum!

Have a favorite recipe from your grandmother? Share it here!

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