Monday, April 04, 2011
Mohrruben Kuchen A.K.A. Carrot Cake
This weekend I said to my brother Rob, over the phone, "Do you remember the carrot cake I used to make?" (This would have been in the 1970s when Rob lived with us for 2 years.)
"Remember it? Of COURSE I do," he said, leaving me in no doubt that his memories were fond.
I told him I'd made one last week, but I couldn't find my recipe and the one I made didn't quite taste the same, even though it went down just fine with all of us.
Well, I finally found the recipe. That's it, up there, on loose leaf, lined paper, with the splodges that must adorn all favourite recipes, handwritten by me, over thirty years ago!
It really is a great recipe, although not calorie conscious I'm afraid, but I console myself with the fact that it does have fruit, nuts and vegetables in it. Right now my house is fragrant. The result of an evening baking session.
1 1/2 cups oil
2 cups sugar
2 cups all purpose flour
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts
14 oz can of crushed pineapple, drained
2 cups grated carrots
Grease an oblong 13 x 9 pan
Mix oil and sugar; add beaten eggs and blend thoroughly
Add flour which has been sifted with salt, baking powder and baking soda.
Add nuts, pineapple and carrots.
Bake at 325 degrees for approx 1 hour
3oz package Philadelphia cream cheese
2 tsp vanilla
1/4 1b butter or margarine
1/2 1b icing sugar.
Blend together with electric beater and spread on cool cake.
Gather some friends and have a party! :)