A Scrumptious Carrot Cake, Perfect for the Season
from Jamie Maines (and Cyndie Kamal)
The story goes like this, my daughter Kristin was planning her wedding and really wanted a strawberry cake with cream cheese frosting for her wedding cake but wanted several layers. We searched all over multiple counties and no one wanted to do a five-tier wedding cake with cream cheese frosting. Then my husband and I were invited to a 50th wedding anniversary party in Hickory. As soon as we walked in the door, what did I see but a three-tier wedding cake with cream cheese frosting, however the cake was Red Velvet and this most incredible carrot cake! This carrot cake is the most moist, flavorful carrot cake, it is like no other I have tried before. I immediately got the name and number of the caterer, Cyndie Kamal of Valdese. After meeting with Cyndie, and my daughter tried this carrot cake, she had to include it in her wedding cake too. Their wedding cake was multi-flavored tiers: Strawberry, Carrot, Chocolate and Red Velvet with, of course Cream Cheese Frosting. I believe God lead us down this path to find the perfect caterer for the perfect wedding cake for my daughter and most of all Blessed us with a friend, Cyndie.
The Best Carrot Cake with Cream Cheese Frosting
Whisk together in a bowl: 2 cups all purpose flour (sifted)
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons cinnamon (use a good quality cinnamon)
2 teaspoons baking soda; set this mixture aside.
Mix together in the work bowl of your mixer:
3 large eggs
1 1/4 cups canned pumpkin
1/2 cup brown sugar
1/2 cup canola oil
3/4 cup buttermilk (use full-fat buttermilk)
2 cups grated carrots (use 2 packed-full cups!)
Add to this mixture the whisked flour mixture, then add: 1 (8-ounce) can crushed pineapple in its own juice (DRAIN juice well)
1 cup copped walnuts 1 cup golden raisins
1 cup flaked sweetened coconut
Pour into three 8-inch round pans which have been prepared with either shortening and flour or spray with Baker’s Joy and bake at 350° approximately 22 minutes, then start carefully watching until done when tested with a toothpick. Set pans on wire racks to cool for 10 minutes, then turn the layers out onto the wire racks to cool. Cream Cheese Frosting 1 stick salted butter, softened 1 (8-ounce) package cream cheese 1 teaspoon vanilla extract 1 teaspoon butter flavoring 4 cups powdered sugar (sifted) Cream together first 4 ingredients; then slowly add powdered sugar. May use milk to thin to your preferred consistency.
Have a favorite family recipe you’ve made your own?
Share it with Yadkin Valley Magazine readers!
Submit your recipe to: email@example.com
or mail to:
Best Yadkin Valley Cooks
PO Box 627
East Bend, NC 27018
When we publish your recipe we’ll send you $25, rewarding you for appearing in the magazine and in future BYVC Cookbooks…
plus 50 custom recipe cards featuring your entry along with a Yadkin Valley Hot Pad.