The first time I tried this recipe back in the 1960s, I thought, “Ugh, carrots in a cake! How could this possibly be good?” 

I had tasted a carrot cake at work that week and could not really believe my taste buds, so I decided to try it for myself. This recipe is a delight to make and produces a beautiful cake fit for holidays and special occasions. It will even bake as cupcakes. The cream cheese frosting is as tasty as it is elegant.

Other side dishes will follow to help you create a gourmet holiday meal.

Carrot Cake

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups sugar
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• 1¼ cups vegetable oil
• 4 eggs
• 4 cups grated carrots (do not pack carrots when measuring)

Preparation

Preheat oven to 350 degrees. Grease and flour 2 9-inch pans. Sift flour, soda, baking powder, salt, sugar and cinnamon together. Add oil and mix well. Add eggs one at a time beating after each addition. Add vanilla and carrots and stir. Pour into prepared pans and bake for 35 minutes.  Cool before frosting.

 Frosting

• 1 8-ounce package cream cheese
• ½ stick margarine or butter
• 1 16-ounce box confectioner’s sugar
• 2 teaspoons vanilla
• 1 cup pecans, chopped

Blend cream cheese, margarine and sugar together. Add vanilla and pecans and mix well. Spread on cooled cake.

From the scriptures

Almost all books in the Bible contain references to foods. Luke 4:4 says, “It is written, that man shall not live by bread alone, but by every word of God.” Reading the Bible will supply you with spiritual food the same way that cooking and consuming food supplies your body with physical food. This recipe references the following scriptures:

• Proverbs 30:30
• Judges 5:25
• Job 6:6