“My mother and I used to bake together when I was little,” shares Pam Spencer of Eagle, Idaho. “When I got older, she didn’t enjoy cooking as much. She would ask me to start a Sunday pot roast or bake a cake for dessert while everyone else went out to play golf. I wasn’t a golfer so I didn’t mind spending time in the kitchen.
“Now I love baking. Carrot Cake with Cream Cheese Frosting is an old favorite. It is the first cake recipe I got from a friend when I moved out on my own after college back in the '70s. It’s a little different, because it calls for whole wheat flour. It’s not as sweet and gooey as some carrot cakes we’ve had,” she adds.
“I look forward to each new Penzeys catalog and always read through it. I like to imagine how a dish made from a new recipe will turn out. The blending of flavors, the aromas while cooking, and best of all, sharing the good food when it is ready to eat—it’s what I enjoy most about cooking and baking.”
This wonderful cake from Pam is just what you’re looking for if you don’t like your cake super sweet.
Preheat oven to 350°. Grease a 9x13 pan and set aside. In a mixing bowl, beat together the eggs and oil until well blended. In a separate bowl, combine the flour, brown sugar, baking soda, salt and CINNAMON. Gradually add the dry ingredients to the wet and mix well. Fold in the nuts, raisins and carrots. Pour into the pan and bake at 350° for 30-45 minutes, or until a toothpick or thin knife comes out clean. While the cake is baking, prepare the frosting.
Frosting: Beat together all of the ingredients until smooth and spreadable. Spread on the cake once it has completely cooled.
Nutritional Information: Servings 24;
Serving Size 1 piece (95g); Calories 350; Calories from fat 190; Total fat 22g; Cholesterol 55mg; Sodium 280mg; Carbohydrate 38g; Dietary Fiber 2g.