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Thank You Mom!

Posted in : Posts, Recipes on by : Chef Patricia

Now that the Kentucky Derby is over…..Congratulations Always Dreaming! it is time to begin thinking about what to do for Mom. Mother’s Day is next week and here is one recipe that is my Mom’s favorite from past and recent Mother’s Day festivities.

Carrot Cake

2 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 cup canola oil

2 cups granulated sugar

4 eggs, beaten

1 tablespoon cinnamon

1 1/2 cups shredded carrots

1/2 cup raisins

2 teaspoons vanilla


1 8-ounce package cream cheese, softened

1/2 cup butter

2 cups powdered sugar

1 teaspoon vanilla

1/2 cup chopped pecans

Mix flour, baking soda, and salt. In a separate bowl, mix in the cooking oil and sugar. Then add the cinnamon and beaten eggs. Finally, add the shredded carrots and raisins. Fold in the dry ingredients. Pour into an ungreased 9″ × 13″ layer pan and bake at 350ºF for 30-45 minutes. Remove from oven, place on a cooling rack, when cool to the touch, carefully remove from pan and continue to cool. In the meantime make the frosting. For best results, place cake in the freezer for 30 minutes to an hour in order to frost cake easier.


Cream together the cream cheese and the butter. Add the teaspoon of vanilla, mix to incorporate then add the powdered sugar slowly as not to dust your kitchen while making the frosting. Fold in the nuts at the end if desired or sprinkle on top of cake after frosted.