When I think of Amish food, I think of good, homestyle comfort food. That’s why I was interested in reviewing the recently published Amish Community Cookbook: Simply Delicious Recipes from Amish and Mennonite Homes. I was in the mood for some comfort food and there are lots of comfort food-type recipes in this book…breakfast items, casseroles, main dishes, sides, and desserts. I thought I’d try the Carrot Cake because I really love carrot cake and this one sounded really easy to make.
It was easy, but there are some positives and negatives to this recipe. The positives are that it tastes great, and it has three–yes, three–cups of shredded carrots in it. All those cups of carrots made me feel a little better about eating this cake. The cream cheese icing, which I turned into a thicker frosting, is really good too (but not healthy at all)!
The negative thing about this recipe is that it sunk in the middle when I made it. It was higher at the edges and lower in the middle. I made a batch-and-a-half of frosting to fill in the sunken middle and make the cake appear level. And sprinkled the top with chopped pecans. So it ended up looking fine. I’m not sure if the sunken middle was due to something I did wrong or if it always turns out that way. So if you try this, you’ll have to let me know if your cake sunk or not!
At any rate, everyone I shared this cake with loved it. So I guess that’s the most important thing!
CARROT CAKE adapted from Amish Community Cookbook
Makes a 9×13″ cake
- 4 eggs
- 2 cups (granulated) sugar
- 1 1/2 cups oil (this may be too much oil; just try 1 cup and the cake may not sink in the middle!)
- 1 teaspoon vanilla
- 3 cups shredded carrots
- 2 cups (all-purpose) flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
CREAM CHEESE ICING
(Note: I made a batch and a half of the frosting to have enough to generously cover the cake and the sunken middle: 3/4 cup butter, 4.5 ounces cream cheese, 3 tsp. vanilla, 6 cups powdered sugar; I also topped the frosting with 1/3 cup chopped pecans. Below is the original icing recipe from the book)
- 1/2 cup butter
- 3 ounces cream cheese
- 2 teaspoons vanilla
- 2 cups powdered sugar or more as needed for consistency (I used 4 cups of powdered sugar because I wanted a thicker frosting)
In large bowl, beat eggs well. Add sugar, beat until creamy. Beat in oil and vanilla. Stir in carrots.
In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
Add dry ingredients to egg/sugar mixture. Stir in nuts. Pour into ungreased 9×13-inch pan and bake at 350˚F for 40 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread with cream cheese icing. Keep cake refrigerated.
If you’ve looked over this recipe and have any ideas why this cake may have sunken in the middle and how to fix that, be sure to let me know! Even with the sunken middle though, I would make this again because it really does taste good. If you’re a carrot cake fan, I’m sure you will like this! Have you made carrot cake before and do you have a favorite recipe for it?
Sharing this at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.
That looks absolutely beautiful and delicious 🙂
Thank you and hope you have a blessed Easter weekend! 🙂
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You are SO welcome! Thank you so much, I wish the same for you🌷🌷🌷
What an interesting book! My family was part of the Protestant diaspora of the 18th Century, settling in South Germany instead of travelling all the way to America, so I do have a soft spot for the traditions and practices that survived the move!
Thank you for sharing it with us at FF!
That’s so interesting about your ancestors! Hope you have a great weekend and Easter! 🙂
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Wow Nancy that cake looks really good. The Amish know a thing or two about preparing delicious food and this cake really does look and sound perfect! Happy Easter❤️
Thanks Suzanne, and Happy Easter to you, too! 🙂
I think the cake might have sunk is that it had too much oil in it. I would only put l cup oil
I hadn’t thought of that, Marie-thank you! Next time I make this, I will try it with 1 cup of oil!
Lovely carrot cake Nancy! Happy Easter to you!
Thank you, and Happy Easter to you, too! 🙂
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I haven’t tried eating or baking anything with carrot, but this looks delicious! I am really curious about carrot cakes that I might give this a try. Thanks for sharing, Nancy. Have a fab week!
Thanks, and hope you have a great week, too, Jhuls! 🙂
I love carrot cake and always like to try out different takes on it 😀
When I see carrot cake, always bring me great memories of one of the first “American” recipes that I tried when we moved here. Yours look awesome Nancy…and yes, the important thing is that tasted good…
Have a wonderful week 🙂
Thanks, Juliana, and hope you have a great week too! 🙂
I`ve never had a carrot cake before. It looks so yummy!
Your carrot cake is beautiful
Thanks so much! 🙂