I used to say, “If it isn’t chocolate, it’s not dessert.” But this recipe for carrot cakes changed my mind. It is the perfect blend of sweet, moist, and warm spicy flavors, enhanced by a cream cheese frosting. 

In the early ‘80s, my wonderful friend and roommate and coworker Toni, showed me the secret to good carrot cake. You need to hand-shred the carrots using the smallest grate possible. No Cuisinart shortcuts. Toni is an adventurous cook who gushed when she discovered my copy of the California Heritage Cookbook, and wasn’t afraid to try many of the wonderful recipes. I have the best memory of standing in the Mount Vernon house kitchen using a box grater as we worked through pounds of carrots. OK maybe “the best” is a little misleading. Annie and Gary, a friend from high school, both referenced that the grating was a pain. So try to trick someone else into doing the grating for you. 

It was the kitchen from my childhood that held memories of cooking family dinners, responsibilities of after-dinner chores, and an overfilled refrigerator. A safe and loving space that nurtured a family with food and love. It was no surprise that I fell in love with this delicious carrot cake. 

Recipe from the California Heritage Cookbook

Cake Ingredients

• 1 ¼ C Wesson or canola oil
• 1 C Brown sugar (packed)
• 1 C Granulated sugar
• 4 Eggs
• 1 C White flour
• 1C Whole wheat flour (minus 1 Tablespoon)
• 1 t Salt
• 2 t Baking powder
• 2 t Baking soda
• 2 t Ground cinnamon
• 3 C Finely shredded carrots (remember to hand-grate them)
• 8 ½ oz Unsweetened crushed pineapple (drained)½ C Finely chopped pecans or walnuts

Frosting Ingredients

• 8 oz Cream cheese 
• 2 C Powdered sugar
• 1 ½ t Vanilla1 T Lemon zest

Directions

• Pre- heat oven to 350 degrees F. Prepare two (9-inch cake pans) by greasing and lightly flouring them. It helps to put a round of parchment at the bottom of the pan. 
• In a large bowl, blend together the oil, brown, and granulated sugar. Add eggs (one at a time), beating until blended.
• In a separate bowl, sift together both flours, baking soda, baking powder, salt, and cinnamon. Add the flour mixture to the oil mixture (about a third at a time). Beat just enough to blend. 
• Fold the carrots and the pineapple into the batter. Add nuts.
• Pour batter into the greased pans and bake for 35 – 40 minutes. Cool the cakes in the pans for 10 minutes, then turn the cakes out onto a baking rack and cool completely. 
• Allow the cake to rest one day for maximum flavor. Frost with lemon cream cheese frosting. 
• Frosting Directions
• In a large mixing bowl, mash the cream cheese. Add the butter and cream together, mixing until well combined and fluffy. Add the powdered sugar to the cheese mixture and beat until well blended. Add the vanilla and lemon zest.  

 “Speaking of grating, those three cups of finely, hand grated carrots were a pain in the ass! But I did it. Was it worth it? Maybe. The cake has a wonderful flavor and texture. Very moist without being “soggy.” I served it at a small dinner party my neighbor had and everyone was quite impressed. Much better than any carrot cake I’ve had at a restaurant.” – Gary Rainsbarger