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One of my favorite cookbooks, among the 300+ that I own, is The Gift of Southern Cooking featuring and inspired by recipes from Miss Edna Lewis.

Miss Edna was born in Orange County, Virginia in 1916. She was a renowned chef and authored several cookbooks that the use of fresh vegetables and ingredients. Miss Edna passed in 2006. The Commonwealth of Virginia recently honored her with an historical marker in Orange County. I have visited the spot to pay tribute to this wonderful chef.

Her carrot cake recipe is truly outstanding. I make it, but take no credit for the oohs and ahhs it so rightfully deserves. Full of freshly grated carrots, a hint of cocoa, and peanut oil, it’s divine.

 

 

Miss Edna Lewis’ Carrot Cake recipe from The Gift of Southern Cooking
(Makes one 3-layer 9 inch cake)

 

Ingredients:

 

For the cake--

 

2 cups all-purpose flour, sifted after measuring
1 teaspoon salt
2 teaspoons baking soda
1 Tablespoon ground Ceylon cinnamon
1 Tablespoon cocoa powder
1 cup light-brown sugar
1 cup granulated sugar
1 1/4 cups peanut oil
4 eggs
1 Tablespoon vanilla extract
3 cups finely grated carrots
1 1/2 cups not-too-finely chopped pecans (may substitute English walnuts)

 

Three 9-inch cake pans, lightly buttered and floured

 

For the frosting--

 

12 Tablespoons (1 1/2 sticks) unsalted butter, chilled
24 ounces cream cheese, chilled
1 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (or English Walnuts)

 

For the cake:

 

    1. Preheat the oven to 350.
    2. Use three 9-inch cake pans, lightly buttered and floured. Parchment paper on the bottom is recommended.
    3. Put the flour, salt, baking soda, cinnamon and cocoa in a mixing bowl and whisk together to blend.
    4. Put the sugars in a large mixing bowl and whisk in the peanut oil. Whisk in the eggs one at a time, followed by the vanilla.
    5. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the nuts.
    6. Divide the batter evenly between the three cake pans.
    7. Bake for 25 minutes in the preheated oven, or until the center of the layers springs back gently when touched.
    8. Remove from the oven, let stand for 15 minutes, then turn out onto racks until completely cooled.

 

For the Frosting:

 

Cut the butter into 2-inch pieces, and put in the mixing bowl of an electric mixture. Mix on medium speed just until the butter begins to become malleable, about 3 - 4 minutes. Add the cream cheese in pieces and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 - 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer and fold in the pecans.

 

To assemble the cake:

 

Place one of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately a quarter of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others, and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until serving.