There is something about old recipe cards that I just adore. Maybe it’s the handwriting of those who have gone before us. Or maybe it’s the tiny notations scribbled in the corners of the cards, making note of adaptations to the recipe that worked or did not work for the previous maker of this recipe. No matter what the reason though, I adore making recipes from these small pieces of paper dotted with vanilla stains and creased corners.
Last night for our family’s weekly Tuesday Night Dinner, I rifled through my mom’s recipe box for the coveted carrot cake recipe that my Grandma Dietmeier was famous for. I made a few adjustments of my own to this fabulous recipe and came out with a yummy little cake that was a big hit at the gathering last night.
(This is the secret to Grandma’s carrot cake recipe: 2 jars of carrot baby food! It makes the cake extra moist, and adds even more great carrot flavor.)
Grandma Dit’s Carrot Cake
Mix together in a large bowl:
1 1/2 cups oil
2 cups sugar
2 cups shredded fresh carrots
1 teaspoon vanilla
2 small jars of carrot baby food
In a separate bowl, mix together:
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
Add the dry ingredients to the wet. Mix well. Pour batter into a 9 X 13 inch baking dish. Bake for 40 minutes at 350 degrees.
Cream Cheese Frosting: Cream together 8 oz cream cheese, 1/2 cup butter, 1 teaspoon vanilla, 4 cups powdered sugar. Frost the cake once it is cooled.