This weekend I went back to the Motherland (that’s what I call Wisconsin) to partake in a number of special events. First, my mom and I worked to reupholster my mid-century modern chairs (see my mom’s version of the process on her blog). We were able to get one completed, but I’ll post pictures when they are both done. Second, I needed to get my fix of fish fry at Hotchkiss’ Last Cast in Stratford. Though we waited a long time to eat the fish it was worth the wait because 1) it was tasty -a light cornbread breading and none too greasy and 2) we got some free drink tickets while we waited which eased my pain (I can’t speak for the rest of the crew). The third important event was collecting and cooking sap to make maple syrup (more on that in another post). And finally, we celebrated Karl’s birthday with grilled turkey, roasted sweet potatoes with maple syrup, carrot and beet salad, asparagus and carrot cake. Suffice it to say, it was a busy weekend on the farm.
Ever the masters of multi-tasking, my mom and I worked to make the cushions and dinner in a tag team fashion. So, while my mom wrestled with the cushions, I worked on the cake. Karl requested carrot cake for his special day and was so eager to eat it that he didn’t even let us sing “How old are you” after “Happy Birthday”.
This recipe is by Jean Gilles and is in The Kitchen Witch Cookbook by the Medford Lochettes. Lochettes as in female curlers. Curlers as in people who throw giant rocks down ice, not curlers for your hair.
4 eggs, beaten
2 c. sugar
3 c. coarsely grated raw carrot
1 1/4 c. vegetable oil
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 8oz. package cream cheese
1/2 c. butter, softened
2 c. powdered sugar
3/4 c. coarsely chopped walnuts
Grease and flour a 9 x 13 inch pan. Beat together eggs and sugar. Add carrots and oil; beat. Combine dry ingredients in a sifter; sift into carrot mixture*; mix well. Batter will be thin. Bake at 325º for 40 minutes.
For frosting: Cream together cream cheese and butter. Gradually add powdered sugar. Beat until fluffy. Stir in nuts. Frost cake when completely cooled.
* I don’t sift dry ingredients. Partly because I don’t have a sifter and partly because I’m lazy. I’m sure Grandma would be turning in her grave if she knew that I always skip this step. But since Grandpa was pretty busy turning in his own grave after witnessing all that sap just spilling on the garage floor this weekend (the horror!), I thought Grandma would like something to turn around about too!