After a long hiatus, I’m back!! I feel like I owe you an explanation, because it has been approximately one month since my last blog post. I moved. Just across my town. But into a brand-new, beautiful house! It’s been a big journey, but as we are mostly unpacked, finally getting our yard underway (houses don’t come with yards here. Who knew?), and I’m feeling settled. It took until Saturday (which was a month!) to get internet. It was a debacle, which I don’t care to get into. It shouldn’t have been that difficult. But, lo and behold, I’m back online and ready to jump into blogging again. I promise, I will post some pictures of my beautiful house and wonderful kitchen soon!
Since moving, I’ve been feeling pretty inspired to try new dishes. We got a barbeque again (they weren’t allowed at our apartment), and I’ve been grilling like crazy! I was never really a fan before, but it’s pretty fun! I’ve roasted red peppers, made beer can chicken (which I plan to make a blog post about) and cooked a lot of random meat items. I really want to work on grilling veggies, and try pizzas on the grill again! It’s pretty exciting.
But that all has nothing to do with Carrot Cake. My husband loves carrot cake. He doesn’t have much of a sweet tooth (neither do I…), but for carrot cake, he makes the exception.
I have my grandma’s recipe for Orange Carrot Cake and it is soooooo good! It is one of the easiest cakes you’ll ever make. The thing that makes this cake unique is that it has a can of mandarin oranges in it. But, you can’t taste them or even see them in the cake! They must melt or something, but they make the cake deliciously moist! The recipe for cream cheese icing is also pretty divine! The whole cake is a winner. My mom has frozen it before, fully made, and defrosted it, and it turns out great! Oh, because of the cream cheese icing, make sure you store this beauty in the fridge!
Orange Carrot Cake
Recipe from my Grandma T., taken from our Family Cookbook.
3 cups unbleached flour
2 cups sugar
1 cup coconut (I used unsweetened, shredded coconut)
2-1/2 tsp. baking soda
2-1/2 tsp. cinnamon
1 tsp. salt
2 cups shredded carrots (which was 2 medium – large carrots)
1-1/4 cups cooking oil
2 tsp vanilla
1- 11oz can mandarin oranges (undrained; put the juice and all into the batter!– I used a 296mL can and it was fine!)
Preheat oven to 350°F. Grease a 9×13″ pan. In a large bowl, blend all cake ingredients; beat 2 minutes at highest speed. Pour into greased pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool.
Cream Cheese Icing
1- 8oz pkg cream cheese (softened)
2 Tbsp butter
1 tsp vanilla
3 cups icing sugar
In a medium bowl, blend icing ingredients until smooth. Spread over cake.
The Hungry Teacher