The Best Carrot Cake

Last weekend a storm blew down the creek leaving us with some very cold weather and the threat of snow. It was a great opportunity to finish off some winter vegetables.

Warm creamy risotto accompanied by a wilted cabbage salad from Frank Stitt's Southern Table were delicious and comforting as the leftover fall leaves flew round and round the house.



But the highlight was The Best carrot cake served for dessert.

This is an old Southern Living recipe:

Best Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts (I don't use nuts)

Line 3 (9-inch) round cakepans with wax paper;

lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.

Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Cream Cheese Frosting
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

And yes, it is as moist as it looks!