C is for Carrot Cake & Cream Cheese Icing

Carrots were a popular ingredient in baking when sweeteners were scarce or expensive. According to Wikipedia carrot cake was a novelty in the US in the 1960s and became a "fad food" in the 1970s. While flipping through our collection of cookbooks I noted many variations of carrot cake recipes to include pineapple or raisins, and mixture of nuts. I decided on a carrot oil cake and cream cheese icing from the Joy of Cooking of 1975.

Carrot Oil Cake Ingredients & Directions
One eight inch square pan
Have all ingredients about 70 degrees
Preheat oven to 325 degrees

Sift before measuring:

• 1 cup all purpose flour

Resift with:

• 1 teaspoon baking soda
• 1 teaspoon double-acting baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Mix together and add to flour, stirring well:

• 2/3 cup vegetable oil 
• 1 cup sugar
• 2 beaten eggs

Add and blend in well:

• 1/2 cup chopped nuts
• 1 1/2 cups grated carrots

Bake in a greased and floured pan about 30 minutes.

Cream Cheese Icing (makes about 3/4 cup)
Sift:

• 3/4 cup confectioners sugar

Work until soft and fluffy:

• 3 oz cream cheese
• 1 1/2 tablespoons cream or milk

Beat in the sugar gradually. Add:

• 1 1/2 teaspoon grated lemon or orange rind

Or: 

• 1 teaspoon vanilla and
• 1/2 teaspoon cinnamon

Or: 

• A good dash liqueur, lemon or orange juice and grated rind