Eddie Morris’ Carrot Cake

Moist and delightfully delicious, this cake was the centerpiece for Virginia Hoffman’s 103^rd birthday party. As she blew out a candle (just one), a  gathering of friends sang  “Happy Birthday” Without missing a beat, she interjected in a strong, loud voice, “Well I’m certainly glad you didn’t add . . . and many more!” 

The celebratory recipe comes from Eddie Morris via Jane Medina and according to Jane it was the recipe she used to make her daughter’s tiered wedding cake.

 

Eddie Morris’ Carrot Cake    Make a 2-layer cake (9-inch rounds)

Cake

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

3 cups grated carrots

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
   
3. Add eggs, one at a time and beat.
   
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
   
6. Divide the mixture between two prepared pans. 
   
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.

Recipe without photos . . . Eddie Morris’ Carrot Cake    Make a 2-layer cake (9-inch rounds)

Cake

2 cups granulated sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

3 cups grated carrots

2 teaspoons ground cinnamon

3 cups grated carrots

 

Icing

1 (8 oz.) package cream cheese @ room temperature

1 stick margarine (1 used butter) @ room temperature

1 lb. powdered sugar (3 ¼ cups – but can be adjusted as needed)

Note: I also added about a tablespoon of milk for the consistency I prefer – easily spreadable but not runny + added 1 teaspoon of maple flavoring and a dusting of ground nutmeg on top of the frosted cake (the maple and nutmeg additions are the finishing touches used on Miss Ellie’s Carrot Cake as featured in The Kirby House Cookbook). I also tinted white chocolate melts and piped stylized carrots that I added to the top of the cake + used mint leaves for the carrot tops. 

1. Cake — Line two 9-inch round cake pans with parchment paper and spray with pan release. Preheat oven to 350°.
2.  In a mixing bowl, cream sugar and oil.
3. Add eggs, one at a time and beat.
4. In a separate bowl, mix the dry ingredients.
5. Add dry ingredients to the egg mixture, ALTERNATING with the grated carrots (ending with flour mixture).
6. Divide the mixture between two prepared pans. 
7. Place pans in the middle of the preheated oven and bake for 30 to 45 minutes, until toothpick inserted in the center of the cake comes out clean (if using an instant read thermometer, the temperate should be 200 to 210°).
8. Place cakes on a cooling rack and remove from pans when cool. 
9. Frost when cool (or wrap and freeze, and frost later).
10. To Frost — place one layer, rounded side down on cake plate. Spread with a layer of cream cheese icing. Add 2^nd later, flat side down and spread icing on top and sides. If desired decorate with tinted and stylized carrots and mint leaves; dust with nutmeg.
11. Icing — Mix softened cream cheese and margarine (butter) in a mixer. Add powdered sugar about one cup at a time. Add milk and flavoring if desired.