Carrot Cake ( United States )

      Another Easter has come and gone, and once again my refrigerator is filled with the leftovers from a celebration that made all of the hard work worth it.  Although some things changed this past Easter the one thing that stayed the same was how fast my family and friends gobbled up my carrot cake, leaving one small slice that I enjoyed when everyone had gone and the clean up was finished. 
      Carrot cake is one of those dishes that, when baked in the correct way, is irresistible on so many levels.  The first dish to ever use sweetened carrot was actually a pudding which was flavored with cinnamon and nutmeg.  British and Irish immigrants brought the carrot pudding across the Atlantic where it was made into a cake in the bread basket states of Pennsylvania, Ohio, Vermont, etc. 
      Carrot Cake soon became a staple of American bakeries where they would be flavored with different fruits, spices, and even liquors.  Then in 1983 the carrot cake was given a special honor by the renowned Pillsbury Company (The one with the dough boy mascot).  Pillsbury launched a nationwide contest to find the oldest recipe for carrot cake in existence.  The winner was the ripe old age of 54 at the time found in a cookbook from 1929.  Although this recipe did win in the age category carrot cake has been around since the late 18th century and continues to re-emerge in the culinary world time and time again.
      My recipe for Carrot Cake was something I worked on time and time again.  The original recipe was taught to me by one of the older members of my church.  Although I've added my own special touches over the years, I always use one tip she gave me.  "Add sour cream, or else the carrot will end up on the pan and not in the cake."

Citrus Carrot Cake

3 cups grated carrots

1 tablespoon lemon juice

1 cup raisins

2 tablespoons dark rum

2 cups sugar

2 cups flour

2 teaspoons cinnamon

1 teaspoon allspice

2 teaspoons baking soda

1 1/2 cups vegetable oil

4 eggs

1 1/2 cups sour cream

3/4 cup shredded coconut (optional)

1 lb bag powdered sugar

1/2 cup (1 stick) butter

2 packages (8 ounces) cream cheese, softened

1 teaspoon vanilla

2 teaspoons orange zest

1 lb sliced almonds (optional)

In a medium sized bowl combine the shredded carrots and lemon juice and set aside.  In another bowl mix together the raisins and the rum and set aside.  If decorating the cake with almonds spread the almonds in an even layer on a cookie sheet.  Place in a 350* oven for five minutes to toast.  Remove from the oven and set aside for later use. 

In a large bowl sift together the sugar, flour, cinnamon, allspice, and baking soda.  Slowly incorporate the eggs and oil mixing well after each addition, gently fold in the sour cream.  To the cake batter add the carrots, raisins, and coconut set aside.

Grease and flour two 9" circular cake pans.  Divide the batter between the two pans and place in a 350* oven and bake for 30-35 minutes.

While the cake is baking cream together the powdered sugar, butter, and cream cheese.  Add in the vanilla and orange zest and allow to chill covered while the cake finishes baking. 

Remove the cake rounds from the pans and allow to cool before continuing.  Even out the cake by cutting off the cake top.  Place the first layer cut side down.  Spoon half of the cream cheese frosting into the center of the cake and spread evenly.  Place the second layer cut side down and apply a crumb coat to the cake (*See Note).  Frost the cake with the remaining frosting and decorate the sides of the cake with the toasted almonds.  Serve immediately or refrigerate until ready to serve.

Serves 8-10

Note: A crumb coat is when you apply a very thin layer of frosting to the cake to prevent crumbs from showing in the frosting.  After you apply your crumb coat you apply a second thicker layer of frosting to decorate.