Southern Lady’s Beautiful Carrot Cake

     One of the joys of preparing for a trip to the Rivah is gathering up some new magazines to take along.  There is always some relaxin’ time that just calls for flipping through magazines.  When I saw the cover of the March-April 2011 issue of Southern Lady, I had to have it.  It pictures the most beautiful carrot cake poised next to an equally beautiful flower arrangement.

     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

     While I usually don’t attempt layer cakes, this one was worth it.  It tasted as good as it looks, and my friends loved it.  Come on.  Try it and take a bite.

all photos by Avad Fan



One Comment on “Southern Lady’s Beautiful Carrot Cake”

  1. […]      In contemplating these last 20 years, I couldn’t help but remember her first birthday party when she was decked out in her bunny Halloween costume and carrot cake (without nuts) was the obvious choice to hold the candle.  The memories moved me to whip another carrot cake up yesterday.  Of course, I followed the recipe from one of Avad Fan’s most popular posts, Southern Lady’s Beautiful Carrot Cake.  […]

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