Southern Lady’s Beautiful Carrot CakePosted: April 25, 2011
Having only looked at one other issue of the magazine, I did not know whether it would be a quick look or a cover to cover read. Well, I was curled up with it for quite a while. The articles are all about gracious Southern entertaining, and they made me think of my old friends’ mothers when I lived in the deep South.
According to its About page on-line, Southern Lady . . . celebrates, delights, and inspires women who live in the South—and those who are simply Southern at heart. We focus on the joys of heart and home and the art of gracious living. We strive to bring a bit of Southern hospitality into the lives of each and every reader.
As I was enjoying the magazine, I really felt connected to its southernness, and so I decided that I had to make its featured Classic Carrot Cake for our Easter lunch at my friend A’s home. I made a couple of modifications to the frosting recipe (theirs called for cinnamon, and I changed up the proportions of cream cheese and butter because I wanted a whiter color to which I thought I might add some coloring.)
My cake in front of A’s woodland tulip arrangement:
- Easter Cake 2011
The recipe adapted from Southern Lady:
Classic Carrot Cake
1½ cups butter, softened
2 cups sugar
1 teaspoon vanilla extract
6 large eggs, separated
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup whole buttermilk
2 cups shredded carrot
1½ cups finely chopped pecans
1 (8 ½ ounce) can crushed pineapple, well drained
1. Preheat oven to 350 degrees. Grease and flour 3 (9”) cake pans.
2. In a large bowl, combine butter, sugar, and vanilla. Beat at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition.
3. In a small bowl, combine flour baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
4. In a large bowl, beat egg whites at high speed until stiff peaks form. Fold beaten egg whites into butter mixture until well combined. Gently stir in carrot, pecans, and pineapple. Spoon batter into prepared pans. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
5. Spread Cream Cheese Frosting evenly between layers and on top and sides of cake.
Cream Cheese Frosting
16 ounces cream cheese, softened
½ cup butter, softened
1½ teaspoons vanilla
8 cups confectioners’ sugar
In a large bowl, beat cream cheese, butter, vanilla, and cinnamon at medium speed with an electric mixer until creamy. Gradually beat in confectioners’ sugar until smooth. Makes about 6 cups
Makes 1 (9-inch) cake
all photos by Avad Fan