By Lucy McCullough
After the long stretch of hot weather, the cooler temperatures this week and the eaves dripping, baking comes to mind.
What about a carrot cake? This cake was one my mother-in-law, Julia McCullough, often baked for birthdays or special occasions and we would bake for her on her birthday.
It is a crowd pleaser and stays moist over the several days it takes to consume if not being shared by several people. The cream-cheese icing is ideal on this cake.
Heat oven to 300 degrees. Oil bundt pan.
3 cups grated carrot
2 cups sugar
1 1/2 cups oil
4 eggs, whipped
3 cups flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
1 teaspoon soda
½ teaspoon salt
Add the dry mixture to the carrot mixture and blend thoroughly.
Add: 1 cup walnuts
Bake 1½ hours. Cool right side up for 10 minutes, then upside down until cool.
Cream Cheese Icing
½ cup butter (1 stick)
3 oz. cream cheese
2 cups confectioner sugar
1 teaspoon vanilla
Add drops of lemon juice working in until the right consistency.
Lucy McCullough and her husband, Jim, started Catamount Outdoor Family Center on the family farm in 1978 and have been operating Catamount’s B&B since 1996. A former cook at Catamount’s Tavern, she helps manage the farm and works part-time as Catamount’s CFO and office manager.