In the Amish Country in Ohio there used to be a little bakery is a small town that sold the best doughnuts, cakes, and bars. It was one of the places we always stopped when I took my parents to the area. I even knew of people who drove more than two hours just to go to the bakery. It was indeed a good bakery. However, it went out of business several years ago…I have no idea of why.
Luckily, my mom purchased a small booklet with some of their recipes before they shut down the business. I have that booklet now and grab for it every time I want to make carrot cake.
They used the same recipe to make the bars and just added raisins and nuts. I do not recommend using them in the cake version. They settled on the bottom of cake and were not very tasty when I attempted it.
Recipe: Carrot Cake
- 2 c. sugar
- 1 1/2 c. vegetable oil (I used canola)
- 4 eggs
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 2 c. flour
- 2 tsp. cinnamon
- 3 c. raw carrots, shredded
- Cream sugar and cooking oil.
- Add eggs. Beat well.
- Sift flour, soda, baking powder, salt, and cinnamon together.
- Add to the creamed mixture.
- Fold in carrots.
- Pour batter in a greased and floured baking pan. (Parchment paper highly recommended).
- Bake at 350 for 30 – 35 minutes or until tester comes out clean.
- If removing from pan, do so while still very hot, especially if you did not use parchment paper.
- Can be eaten plain, with a glaze or with a frosting. Allow to cool completely before frosting.
For Bars: Follow directions for cake and fold in 1 c. nuts and 1 c. raisins (optional) to mixture when folding the carrots. Cook in a greased 10 X 15 inch cookie sheet. Frost when cool.
I want to make it with walnut oil instead of canola the next time. I think it will add a complementary touch of flavor.
The cake has a great outer coating. Works wonderful with a simple glaze. Plus, it goes great with their cream cheese icing.
Recipe: Cream Cheese Icing
- 1/2 lb. margarine or butter
- 8 oz. cream cheese
- 1 tsp. vanilla
- 2 c. powdered sugar (heaping)
- 1 c. chopped nuts (optional)
- Cream butter and cream cheese.
- Add vanilla.
- Add sugar until desired consistency is achieved.
- Mix until smooth.
- Add nuts (optional).
Icing is very creamy without the nuts.
I usually refrigerate the cake and the icing becomes harder, but is still soft enough to be a great consistency. (I do not know if there is enough sugar in the icing to not refrigerate it…I think there may be, but I am not sure. Thus, I usually refrigerate it).