I’ve always enjoyed cooking and baking, but I really owe my peak in interest in these subjects to my high school cooking teacher, Mrs. Barnett. I wasn’t the only person she’s inspired – check out some others here. In her class I learned knife skills, how to cream sugar and butter, and was able to explore so many different facets of cooking. Her class quickly became one of my favorites, just as she became one of my favorite teachers. Even now, two years after originally taking her class, I still stop by frequently to help her wash dishes and learn.
I also respect her culinary judgement as much as anyone’s. Every recipe we made in her class, and every other recipe she’s shared with me, has turned out flawless. The following recipe for carrot cake, as you probably can guess, is directly from her. We made the cake during class, and I’ve since made it four or five other times. I can honestly say it’s my favorite carrot cake recipe. Perfectly spiced, extremely moist.
My mom’s favorite dessert is carrot cake, and she can attest that this recipe is the best (sorry for a lack of a better word…it’s just that good). After making the cake for these photos, we compared it to a local bakery’s, and this beat their’s by A LOT. Anyway, I hope you guys like it! Enjoy one of Mrs. Barnett’s wonderful recipes 🙂
1 cup flour
1 cup sugar
3/4 cup liquid vegetable oil
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cup grated carrots
3/4 cup chopped walnuts
Set the oven to 350 degrees. Grease and flour a 9 inch baking pan. Mix together the flour, sugar, eggs, cinnamon, baking soda, and salt. Add the carrots and walnuts. After well blending all the ingredients in a large mixing bowl on low speed with the electric mixer, pour the batter into the well greased and floured pan to bake. Bake for 35-44 minutes, or until a toothpick comes out clean.
8 oz. softened cream cheese
4 oz. butter, room temperature
1/2 box 10x sugar (about 1 cup)
1 tsp. vanilla
Mix all ingredients together on high speed with the electric mixer until light and fluffy. Ice the cooled cake and refrigerate.