Keeping With The Times

living, learning, and keeping with the times

Carrot Cake: The Best Ever!

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“This is the best carrot cake ever” was a compliment I received when I made this cake for one of our dinner parties. This was coming from a guy …

It’s an old recipe, one that my mom used to make and one that we all loved. I tweaked it a tiny bit, substituting 1/2 cup of oil with homemade applesauce. I have to admit, I love the recipe with the full amount of oil but I feel it’s a bit much. The applesauce is a great substitute.

I made the applesauce by cooking the apples in as little water as I could get away with. I didn’t add any sugar, and I blended it as smooth as baby food. The other thing I really like is the addition of toasted, coarsely ground pecans.

It doesn’t even need any frosting as far as I’m concerned …

Carrot Cake, Barb Brookbank

Carrot Cake, Keeping With the Times

It’s full of cinnamon”y” goodness!

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The Best Carrot Cake Ever
 
Ingredients
  • 1 1/2 cups cooking oil* (substitute 1/2 cup of oil with smooth applesauce)
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3 cups grated carrots
  • 1 cup pecans - toasted and coarsely ground
Instructions
  1. Beat oil and sugar well.
  2. Add eggs, beat well.
  3. Sift flour, cinnamon, baking soda, baking powder and blend with egg mixture.
  4. Fold in carrots and pecans.
  5. Pour into bundt pan and bake at 350 degrees for at least one hour.

OK, in the end I did drizzle a little cream cheese frosting over it … pure deliciousness!Carrot Cake, Keeping With the Times

 

Dill Carrot Pickles

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I make these wonderful pickled carrots every summer when carrots and dill are plentiful. The process is super easy and if you need some tips on canning, check out Bernardin Home Canning for instructions.

A good friend and neighbor gave this recipe to me years ago. It was meant for cucumbers (which are good too) but the recipe called for cucumbers, and one carrot. Well, everyone wanted the carrot, of course. So being the rocket scientist that I am, I thought . . . why not just make carrots, and so I did and have for years. This is one of those recipes that would be closely guarded by women entering a cooking/baking contest and here I am sharing it with the world. Thank you, Eleanor, for sharing the love.

These are a family favourite and it may be quite possible that we’ve eaten a whole jar at one sitting… just sayin’…

Dilled-Pickled Carrots

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Dill Carrot Pickles
 
Ingredients
  • Per Quart
  • 1 or 2 garlic cloves, 2 dill weed heads (preferably gone to seed)
  • Brine
  • 4 cups water
  • 1 cup vinegar
  • 2 Tbsp brown sugar
  • 2 Tbsp pickling salt
Instructions
  1. Check out Bernardin Home Canning for instructions on how to prepare for pickling. Download their step-by-step guide.
  2. Put 2 dill weed heads, and 2 garlic cloves in each jar.
  3. Wash, peel, and cut carrots into finger size pieces, and place into jars.
  4. Boil the brine and pour over carrots, filling to about 1/2 inch from the top.
  5. Put on seals and lids and process in a hot water bath for 1/2 hour.
  6. Let marinate for at least a week.

Enjoy! and have a happy weekend!