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Great Aunt Louise’s Infamous Carrot Cake Recipe

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This recipe for Great Aunt Louise’s Infamous Carrot Cake, by , is from The Hinnenkamp Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Louise Haskamp

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 ½ c. vegetable oil
4 eggs
2 tsp Baking Powder
1 tsp salt
3 c. raw grated carrots
2 c. sugar
2 c. sifted flour
2 tsp Baking Soda
2 tsp cinnamon
1 c. nuts, coconut, or both (optional)
Brown Sugar Filling:
3 T Butter
5 ½ T flour
1 c. milk
1 tsp vanilla
1 c. Brown Sugar
2 egg yolks, beaten
Nuts (opt.)
Cream Cheese Frosting:
1 – 8 oz pkg cream cheese
2 tsp vanilla
1 Box Powder sugar (3 cups)
½ stick of butter

Directions:
Directions:
Cake:
Blend oil and sugar in a bowl
Add eggs 1 at a time, beating after each egg is added
In separate bowl, sift flour & measure remaining dry ingredients (Baking powder, soda, cinnamon, & salt)
Sift (or mix) all of the dry ingredients until everything is evenly dispersed
Fold the sugar mixture into the dry ingredients and mix until blended
Add the carrots, nuts, and coconut (if you choose to do so)
Pour the batter into one greased and floured 9x13 pan, or two 9” pans, or three 8” pans
Bake at 300° for 40-50 minutes
While the cake is baking, prepare the Brown Sugar filling
Brown Sugar Filling:
Place all ingredients except the nuts in a double boiler and boil until thick
If you don’t have a double boiler, use two stacked pots, or a pot with a bowl on top
Or, you can just heat carefully in a sauce pan watching your heat
Stir in the nuts and spread between the cake layers and across the top of the cake
Then, finish the cake by frosting with the cream cheese filling
Cream Cheese Filling:
Slightly soften the butter and place in bowl with the remaining ingredients
Beat with a mixer until the frosting is fluffy
Chill the finished cake and enjoy!

Personal Notes:
Personal Notes:
She doesn’t sift flour before adding dry ingredients, & she just mixes in the other dry ingredients (no sifting)
She never adds nuts & coconuts to the cake; she only adds nuts to the brown sugar filling.
She always bakes the cake in two 9” pans & found that ½ a batch of brown sugar filling suffices.
About the Cake:
Everyone’s favorite Carrot-Topped Great Aunt, Auntie Louise, is as famous for her carrot cake as she is for singing “Here Comes Peter Cottontail” after a few drinks!
Her carrot cake has been an important part of family celebrations. From carrot cakes decorated with gumdrops for the 1st birthdays’ of her grandchildren to carrot cake made for Uncle Don & Auntie Louise’s annual football party, carrot cake lovers or not find themselves eating a large slice of Auntie Louise’s signature treat!

 

 

 

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