Moms Classic Carrot Cake

Photo Credit: Family Favorite Recipes

The name of this carrot cake recipe is enough to give the indication that this should be a warm cuddly comfort recipe since it is Mom’s. The four sisters that make up 'Favorite Family Recipes' bring mom’s Classic Carrot Cake recipe to you and their Mom truly was the influence for this offering. Yes, four sisters all with names beginning with the letter E. Erica, Emily, Echo and Elise are the four sisters and their story is one that shows their combined love of cooking. Their website was a collaboration of their love for food and the penchant they have for getting this and many other good recipes to the masses. This Carrot cake recipe as with other recipes they put forth are ones they learned growing up at home and also recipes they learned while being out in the real world. They strive to make recipes that are not only easy to prepare but are also wholesome, nutritious and healthy.

The history behind carrot cake may not be what you think. Most cakes or breads have been around for many many centuries, but carrot cake recipes have only been around since the early 17th century. There were carrots added to sweet cakes from the medieval times to add flavor and make the consistency wetter which is preferred since it allows them to stay longer than regular breads and cakes. The first carrot cake recipes did not show up until 1826, and the first documented carrot cake recipe was published in 1892 in a cookbook from Switzerland. So there were many years that this comfort food did not share space in any cookbooks even though most of these types of recipes are usually passed down from families. This offering from the four sisters of favorite family recipes has a secret weapon going for it. Most carrot cake recipes call for the topping recipe to be icing sugar mixed with lemon juice but they have kicked it up a notch adding cream cheese as the frosting. This is not uncommon but does add to the overall flavor. The ingredients in this carrot cake recipe include shredded coconut, crushed pineapple and nuts. The cream cheese can be the light variety and the vegetable oil can be substituted with coconut oil to go along with the coconut in the cake recipe.

Carrot cake is a good source of dietary fiber as well as having calcium and protein. You can also freeze the cake since it’s moisture from the carrots in the recipe allow for better and longer freezer life. It is also a great way to get your children to eat vegetables without them ever realizing what they are eating is actually not bad for them. Take a moment and check out Mom’s classic carrot cake recipe and enjoy.

Nutrition Facts of Moms Classic Carrot Cake from Fav Family RecipesNutrition Facts of Moms Classic Carrot Cake from Fav Family Recipes
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings* Per Serving: Calories 556, Calories from Fat 265, Total Fat 29.5g 45%, Saturated Fat 9.1g 46%, Cholesterol 46mg 15%, Sodium 428mg 18%, Potassium 165mg 5%, Carbohydrates 71.4g 24%,Dietary, Fiber 2.3g 9%, Sugars 55.4g, Protein 5.1g, Vitamin A 51% , Vitamin C 10%, Calcium 3%, Iron 12%

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