Carrot Cake

With fresh grated carrots.

Earlier in the century, it was more common for the carrots to be cooked before grating, or even mashed, like in this version from the February 5, 1911 edition of the Boston Sunday Post:

Carrot Cake

One cup of sweet milk, 1 cup of sugar, 1 tablespoonful of carrot, 1 teaspoonful of lemon, 1 teaspoonful of cream of tartar, 1 small teaspoonful of soda, 1 tablespoonful of butter, 3 small cups of flour. You can use sour milk instead of sweet milk by using 1 teaspoonful of soda and no cream of tartar. Boil the carrot and mash before using.

Mrs. Herbert H. Hall.

6 Middle street, Dover, N.H.

From the box of Evia Marie Sands of Louisville, Kentucky.

Carrot Cake

2 eggs
3/4 cup Wesson oil
1 cup flour
1 cup sugar
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1-1/2 cups grated carrots
1/2 cups pecans, broken

Combine all dry ingredients. Add eggs and oil. Mix thoroughly. Add carrots and nuts. Mix.

Bake in a loaf pan at 325 deg. for one hour.

4 ounces Philadelphia cream cheese
(I buy the 8 ounce package and use half for this icing and save the other half — for fruit salads.)

1/2 stick butter
1/2 box confectionery sugar
1 tsp. vanilla

Cream cheese and butter; add sugar, then vanilla. Spread on cake.

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