The carrots we grew were so sweet and delicious that we’d often go out to the garden, pull them one by one out of the ground, and bite right into them, with nothing more than a cursory wipe on our jeans on their journey from ground to mouth. An abundant crop would mean Mom would bake this divinely moist cake, which gave us the best reason ever to pray for a good harvest.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease and flour two 8-inch cake pans.
Step 2
Into a medium mixing bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt three times. Set aside.
Step 3
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat the oil and sugar until well blended. Add the eggs and beat until well combined. Add the flour mixture and stir just until blended. Add the carrots gradually, in small amounts, folding gently after each addition.
Step 4
Pour into the prepared pans and bake until the cakes are lightly browned on top or a toothpick inserted in the center comes out clean, about 45 minutes.
Step 5
Let the cake layers cool in the pans on wire racks for 5 minutes. Run a thin knife around the outside and turn out onto racks. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
Step 6
When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake with cream cheese frosting, using a crumb coat (page 202) if you have time. Top with pecans.
Step 7
Store in a tightly covered container at room temperature for up to 2 days.
