HOME– My grandmother, Mamie Louise, Granny to me, was a wonderful cook. And growing up, when my brother and I would spend the night at her house, her elaborate breakfasts seemed perfectly normal, as if every morning should begin with a feast. We woke to the smells of a sizzling Southern breakfast– bacon, sausage links, eggs with golden runny centers, grits, toast with butter and homemade pear preserves, triangles of warm cheddar cheese, coffee with cream and sugar and tiny tumblers of orange juice. It was a feast of love, cooked especially for her grandchildren. By the time she turned 97 and left this world, she was unconvinced that she had ever cooked much, much less that she was a great cook.

For Thanksgiving, we pull out this recipe and follow it faithfully. There is no need to try and substitute applesauce for some of the oil or another sweetener for the sugar, etc. Bake it and enjoy its moist, piquant hints of orange zest and nutty pecan crunch. It will taste even better after a day or so. It is by far the best carrot cake I have ever tasted.

If you believe that (and you should), then click “More” for Mamie Louise’s Carrot Cake recipe..

Carrot Cake

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1 1/2 c. Wesson Oil
2 c. Sugar
4 Eggs
2 c. Self Rising Flour
1/2 tsp. Cinnamon
2 c. finely grated Carrots
1 c. chopped Nuts

Mix oil and sugar; add eggs one at a time; beat well
Sift flour with cinnamon.  Beat into other mixture.

Fold in carrots and nuts.
Bake in 2 layers at 325 degrees until done. Watch the oven. Err on the side of under-done, if there’s any question. You can do this. It will be perfect.

And don’t forget to whisper a small thanks to Mamie Louise, a great cook you never met, because your family is going to think you are a great cook, too. And, aren’t you, now? Aren’t we all?

Icing on the Cake

—-1/3 c. Butter
1 box Confectioners Sugar
1 1/2 tsp. grated Orange Peel
Enough Orange Juice to make it spread (about 2 Oranges)

If you have 8″ pans (instead of 9″), the layers will be a little higher –and it makes a prettier cake.

Posted on December 1st, 2008 under Issue no. 2, Sweet • RSS 2.0 feed • Leave a response, or trackback