Source: Jenny Roufosse de Lopez, Monterrey, NL
Mexico. 1960’s
Makes 8-10 servings.
Preparation time: 1 hour
Tips: Prepare 24 hrs. ahead. Best 2-3 day after baking.
Ingredients
Preparation
Cake:
3 cups whole wheat flour
1 1/2 cups sugar
3 teaspoons of baking powder
1/2 cup chopped pecans
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
3 large carrots finely grated
3 whole eggs
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1.Sift all dry ingredient except sugar.
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2.In mixer bowl place oil sugar and eggs. Mix for about 2 minutes.
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3.Add all dry ingredients to incorporate
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4.Add nuts and carrots, mix well.
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5.Grease and flour a Bundt or center cone type round mold, best with removable bottom. I use often a long loaf pan.
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6.If no frosting is plan, sprinkle with coarse sugar and sliced almonds or chopped pecans.
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7.Bake on preheated oven at 350 F degrees for about 30 minutes or until a tip insert comes out not wet.
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8.When completely cool, place in seal container for 24-48 hour, cake will become more evenly moist.
For frosting: Cake taste great without it too.
With ingredients at room temperature. incorporate cheese and butter until well mixed. Sift powder sugar a little at the time until you have desired consistency and sweetness. A little milk can be use to make frosting softer with adding sweetness.
NOTES : 1) In general bake goods of whole wheat flour are best after 24-48 hours or been wrap in plastic and foil to even out moisture.
Carrot Cake
"My Mother's Whole Wheat"
Frosting:
4 ounces (1/2 stick) of butter
1 (8 ounce) package of Cream Cheese
~ 1 cup powder sugar to taste. Enough to make a spreadable frosting, not too sweet.
Alternative: sprinkle top with coarse sugar and nuts such as sliced almonds or chopped pecans before baking.
