from Nourished
Dr. MacNamara talks about carrot cake on page 102 of her book and thought you’d like to try her recipe for this delectable dessert.
“Jordan, a participant in my study who was living overseas, said he once had a “group of seven Americans arrive on a Thursday evening in winter. I served what we call ‘friendship lunch,’ usually served at noon, but this was in the evening.” They had “Ukrainian soup which was yummy, wholesome, and filling, and garlic toast on baguette bread, and a big old carrot cake. As we ate the cake, I realized it was American Thanksgiving and was mortified. I apologized for making only soup, and their response was amazing. They said they felt the love in the food and that it was better than Thanksgiving dinner.” What we need to remember is that feeding others is meant to be an act of true caring that fosters gratitude in those who receive.”
Ingredients
Cake:
1 1/3 cups all purpose flour
1 cup sugar
1 ½ tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp grated or ground nutmeg
½ tsp ground allspice
½ tsp sale
2/3 cup vegetable oil
3 large eggs
1 ½ cups shredded carrots
1 cup chopped walnuts
1 cup golden raisins (optional)
½ cup canned crushed pineapple, lightly drained (optional)
Frosting:
3 oz cream cheese
1 ½ Tbsp cream or milk
¾ cup confectioner’s sugar
1 tsp vanilla
¼ tsp cinnamon
Directions
Cake:
Preheat oven to 350F.
Grease and flour a 13×9 pan or line with parchment paper.
In a large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
In a smaller bowl, whisk the oil and eggs until well blended. Stir in carrots and walnuts (and raisins and/or pineapple, if using). Add to the dry mixture.
Pour batter into the prepared pan and bake for 30 to 35 minutes. Let cool.
Frosting:
Blend cream cheese and cream until soft and fluffy adding the confectioner’s sugar gradually. Add vanilla and cinnamon and stir until the frosting is smooth and well blended.
Spread frosting over cooled cake.
Alternative: Instead of frosting, sprinkle confectioner’s sugar over cake.
Nada’s Tips & Tricks: This is an easy recipe that will bring lots of appreciation around the dessert table. Makes great cupcakes as well!
Contents and images used with permission by author of Nourished, Dr. Deborah MacNamara. https://macnamara.ca/
