24 Karat Carrot Cake
In the early 80s, while working for an A/V department deep in the dungeon of a major corporation, I received several recipes from an intern in the Advertising department. Of all the recipes, the carrot cake had the most promise. I’ve made adjustments over the years and developed what has been described to me as the best carrot cake ever.
At the end of the blog there is an opportunity to click the cake to have the recipe sent to you. That way you can decide for yourself if this 24 Karat Carrot Cake is indeed the best.
In early December I volunteered to make the cake for a writers’ party.
It had been quite a while since I last made carrot cake, much to my hubby’s chagrin. The last time I made it, I’d used a grater that has a container attached. I looked everywhere, but could not find it. So, I ended up using the flat grater, only scrapped one knuckle, and did not add any of myself to the batter.
Since I was using my older grater there was little to stop the bright orange carrot pieces from flying about the kitchen—only my body and the counter top. This made Bailey, our black lab, very happy. He graciously helped me clean up the pieces that landed on the floor.
The cake comes out of the pans most easily if you “grease” and flour them lightly before adding the batter. Instead of using lard or Crisco, as my mother did to grease the pans, I use an olive oil-butter combination. There are several on the market.
While preparing the pans I tend to get especially messy, hence the use of my old apron—a gift from a principal I worked for in New Mexico. At his school, all the teachers got together near the holidays in the school cafeteria to make cookies with the students. He’d play the piano while we sang and helped students cut out cookies and decorate them after the cookies were baked.
I have never gotten this bumpy batter even in each pan. Close but not quite right seems to work out anyway. Back when we lived near Chicago, one of our neighbors (a former dietician) remarked that there were so many good-for-you items in the cake, she almost felt healthy eating it.
The cake bakes best in the center of the oven. Convection ovens are great! The cake comes out so nice and even! I remember baking two layer cakes, like this one, and ending up with some amazingly angled cakes. It was no fun trying to keep the layers glued together with frosting, hoping the top layer wouldn’t slide right off.
After beating together ingredients for the frosting, I set aside a small amount to use for a decoration on the top of the cake.
Does this picture remind you of a giant Moon Pie?
Since I can rarely leave well enough alone, I used toothpicks to “paint” a carrot complete with carrot top on the cake. I am one of those people who can taste the red color in some food coloring, so I am careful with what I use. The Wilton gel colors worked out well.
If you would like the recipe for 24 Karat Carrot Cake, click the decorated cake and ask for it on the contact page. I will send the recipe and more to you. Cheers!