Carrot Cake: Enjoying Carrots Grandma Style

carrot-cakesIn the New York Times January 17, 2014, “Orange Is the New Green,” by Martha Rose Shulmam, the author tells us there is a new study that shows that orange vegetables are what we should be eating:

In a recent study published by the Dutch National Institute for Public Health and the Environment, investigators looked at the relationship between cardiovascular disease and the colors of fruits and vegetables consumed. The question that the designers of the study were asking was whether the color of fruits and vegetables, which reflect the presence of bioactive compounds, can be associated with protection against cardiovascular disease. Their conclusion was that a high intake of all four color groups – green, orange, red and white – and especially red and orange fruits and vegetables may be protective against cardiovascular disease.

 There is a lot that researchers are still uncovering about the compounds in orange vegetables. We do know that the pigments reflect the presence of beta-carotene, and not surprisingly, all three of these vegetables are excellent sources of vitamin A. They are very good to excellent sources of vitamins C and K, as well as very good sources of potassium and manganese. We know they are excellent sources of other phytonutrients that show some antioxidant and anti-inflammatory properties, like lutein, zeaxanthin and lycopene. And those are just the ones we are familiar with; there are plenty that are still under study in these delicious vegetables.

That is true about carrots: they are delicious.  Babies love carrots as they are a sweet vegetable.  Carrots are easy to feed to children.  Even grandmas love to feed grandchildren carrots.  However, this Grandma thinks carrot cake!

Remember, when we bake with grandchildren, we want easy – easy recipe, easy preparation, easy cleanup.  This Grandma saves old towels and covers the kitchen counters and floors with towels for easy cleanup.  It is great fun to roll up all the towels and throw them in the washer and have a clean kitchen in a snap.

So, I found an easy recipe on This Grandma would buy a bag of shredded carrots to make the recipe even easier.  I would leave out the nuts for grandchildren.


 1 1/2 cups oil

2 cups sugar

4 eggs, beat well

2 cups shredded carrots

1 cup crushed pineapple

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 cup chopped nuts


1 (8 ounce) package cream cheese

1/2-1 cup butter

1 (1 lb) box powdered sugar

1 teaspoon vanilla


 Mix all cake ingredients together with a spoon.  Pour in 12×14 sheet pan sprayed with Pam.

Bake at 350°F degrees for 35-40 minutes.  Mix icing ingredients together and spread on cooled cake.

 Children are fascinated  not only with a cake made from carrots, but also with cream cheese icing.  Wait until you see how curious they are about making it. Enjoy carrots grandma style with





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