Okay, folks, I have heard, and I have listened. Some of you want a change from keto, low-carb and gluten-free recipes. I have been doing this recipe sharing thing for more years than I even planned when I started. During that time, I have found that change is essential. I love hearing from you, and though I know that every recipe will not appeal to every reader, whether I share keto or not, I want to share recipes that you want to try in your own kitchen. Since I have readers that are enjoying the new recipes I will try switching it up. Let’s see if alternating weeks from keto, low-carb, gluten-free to delicious mouth-watering southern recipes will work. As always, I welcome your comments so please let me hear from you!
With Easter coming up I thought I would share one of my Aunt’s Carolyn’s best recipes. When I was growing up this cake was always on the dessert table at my grandparent’s house. It was one of her specialties, and if you didn’t get a piece of cake quickly, then you might just miss out. Unlike most carrot cakes, this cake has no nutmeg, no pineapple, and it does not have cream cheese frosting. If you are a fan of German Chocolate Cake, then you know what I mean when I say it has that rich, caramelly pecan and coconut frosting that you know so well.
This cake gets better with time. Because of that, I suggest that you bake and assemble the cake 24 to 48 hours before serving.
Heirloom Carrot Cake
Ingredients
- 1 1/2 c. vegetable oil
- 2 c. granulated sugar
- 4 lg. eggs room temperature, separated
- 4 tbsp. hot water
- 2 1/2 c. self-rising flour
- 2 tsp. cinnamon
- 1 1/2 c. grated carrots
- 1 c. chopped pecans
Instructions
- Preheat oven to 325°F. Grease and flour three 8 or 9-inch round cake pans and set aside.
- In a small bowl mix the dry ingredients and set aside.
- With an electric mixture beat the oil and sugar. Add egg yolks, mixing well. Add hot water and mix.
- Add dry ingredients and mix just until incorporated. Fold in carrots and nuts.
- In a separate bowl beat the egg whites until stiff. Fold into cake batter.
- Divide batter among the three prepared cake pans. Bake for 20 to 30 minutes or until cake tests done with a toothpick.
- Remove from oven to cooling rack. Cool in pans for 5 minutes. Remove from pans and cool completely.
Coconut Pecan Frosting
Ingredients
- 3 egg yolks
- 1 stick unsalted butter
- 1 (12-oz.) can evaporated milk
- 1 c. granulated sugar
- 1 c. shredded coconut
- 1 c. chopped pecans
- 1 tsp. vanilla extract
Instructions
- In a saucepan, add the butter, sugar, milk and egg yolks. Cook over medium-high heat until thickened. Stir in coconut, pecans, and vanilla.
- Place one cooled cake layer on cake plate and top with ⅓ of the frosting. Top with 2nd layer and top with ⅓ of the frosting. Then top with the 3rd layer and top with the final ⅓ of the frosting.
