This recipe is based on my Aunt Janis Thornburg’s traditional cake that she made for a family reunion in Clear Lake, Iowa. The line of relatives elbowing for a slice before it was reduced to crumbs impressed me. I asked Janis about her “secrets” and she proceeded to go down the ingredients and method by memory… she had made this a many times throughout the years. About a month later got a letter from Aunt Janis (remember those – real stamps and all!) and it had her recipe card with a post it note wishing me joy as a made the cake. Well Aunt Janis, I did enjoy the cake, and your tips were spot-on. But I decided to tweak it a bit to incorporate some of the yummy Classic Country Foods Carrot Cake Butter.
Every time I make Carrot Butter Cake I experiment and keep records – a little more this – less of that and substitutions. Every time it has been a hit! Here is the latest version. AND THANK YOU AUNT JANIS!
Carrot Butter Cake
And Cream Cheese Frosting
3 Cups grated carrots
¾ Cup sugar
1 Jar of Carrot Cake Butter, DIVIDED (Classic Country Foods)
½ Cup canola oil
2-¼ tsp. baking powder
2 tsp. salt
2-¼ Cups sifted cake flour (Swans Down used)
1 tsp. cinnamon
1 tsp. vanilla
1 Cup chopped pecans
1 8 oz. package of cream cheese – room temperature
3-½ Cups powdered sugar (the box contains about this much)
Directions for Cake
In a mixing bowl combine carrots, eggs, sugar, oil and 1 Cup of the Carrot Cake Butter. Beat until combined. Add remaining ingredients and beat well. Pour into two (2) 9-inch baking pans that have been lined with wax or parchment paper. Bake at 350• for 40-45 minutes. Cool on racks. Once cool, turn cake over and release from the pan. This is a dense, moist cake so do not be concerned if it does not rise above the pan.
When you are ready to frost position the first layer on your cake plate. Spoon the remaining Carrot Cake Butter onto the center of the cake and out to about 1 inch from the edges. Place dollops of cream cheese frosting around the edge of the cake top. These dollops act as a dam for the carrot cake butter when you place the next layer on top. Position the next layer on top and frost lavishly.
Directions for Frosting
Beat together the cream cheese and the powdered sugar until fluffy! Extra frosting can be refrigerated.
MAKE AHEAD – Once the cakes are cool you can freeze them nicely in individual freezer bags. Thaw thoroughly before frosting. Freezing actually improves the flavor of the cake! So yeah for saving time when you have a party!
Denise T. Hitchcock