Moist Carrot Cake Recipe. This old fashioned cake with walnuts and raisins, was popular, circa 1957.
I received this Carrot Cake Recipe from my supervisor at Southern Bell Telephone Company (now Bell South) in 1958.
No frosting was included with the recipe. I thought it was because the cake was more like a torte than a layer cake.
Cream Cheese Frosting for this cake first appeared in print
in 1969. That is when I first saw it in print.
Mix sugar, oil, egg yolks and hot water in mixing bowl.
Sift together flour, baking powder, soda, salt, cinnamon, and nutmeg.
Stir into bowl mixture and mix well.
Fold in carrots, nuts, and raisins. Fold in egg whites.
Pour into two prepared* 8" or 9" baking pans.
Bake in preheated 325 F. oven about 40 minutes.
from oven, let sit in pan about 5 minutes and remove to rack.
May be served warm immediately or and frost with this Cream Cheese Frosting.
It is delicious served plain with whipped cream, ice cream or Greek Yogurt. Delicious Lemon Curd is an excellent choice and favorite topping for this cake.
Honestly, this cake is so rich and awesome by itself, it does not need to be frosted.
It is also a great keeper, getting more moist as it sits a day or two.
*You can substitute pecans or any other nut you like for the walnuts, if you prefer.
if you like walnuts I suggest you use those because there is just
something about this cake that begs for the flavor of walnut.
dislodge best from baking pans that are greased, then lined with waxed
paper or parchment paper (my preference), cut to fit the pan, greased again and sprinkled with flour.