Growing up in the restaurant business, our home often became an extension of the restaurant after hours. It was more common than not in the late evening or early morning hours that friends and family would gather at our home for a late/early breakfast of steak and eggs and some of Mom’s famous carrot cake.
My mom had a voracious sweet tooth. She definitely loved her desserts. She was also known for her bread pudding, tapioca and fresh fruit-filled Swedish pancakes – plus an opinion or two.
Karen and I thought it would be great to share Mom’s recipes with you.
Course: Dessert Cuisine: American Prep Time: 30 Min. Cook Time: 45 Minutes Servings: 16
Carrot Almond Cake
1 cup slivered almonds
1 can (8 ounces) crushed pineapple, well drained
2 cups grated carrots
1 cup flaked coconut
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs
1/2 cup salad oil
3/4 cup buttermilk
2 teaspoons vanilla
Buttermilk Glaze
3/4 cup sugar
1/4 teaspoon baking soda
1/3 cup buttermilk
1/3 cup margarine or butter
1/2 teaspoon vanilla
For Carrot Almond Cake
Combine almonds, pineapple, carrots and coconut in plastic bag or a piece of waxed paper. Mix flour, sugar, baking soda, spices and salt. Beat eggs with oil, buttermilk and vanilla in large bowl. Add flour mixture all at once and stir just until combined. Add almond mixture and mix until just combined. Pour into a greased and floured 13-by-9-by-2-inch cake pan. Bake at 350 degrees for about 45 minutes, or until pick comes out dry. While baking, prepare Buttermilk Glaze.
Prick hot cake with a fork at about half-inch intervals. Slowly pour glaze over cake.
For Glaze
Combine all ingredients in a saucepan. Bring to a boil and gently boil 5 minutes. Makes 16 servings.
