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Sigrids Carrot Cake

Posted by Ree (The Pioneer Woman website)


Im so sorry Ive been away so long, my friends. I have 497 reasons I could give you, not the
least of which is the fact that Im getting ready to launch a new version of my regular site,
thepioneerwoman.com, and that has taken over my lifeand the fact that Ive been cooking so
much lately, I havent even had time to edit photos and post recipes hereoh, and then theres
the matter of the four children I decided to bring forth from my loins. Sometimes they need
attention. And clean clothes. And food.

But Im back now, and so pleased to share with you yet another winning recipe from the innards
of my mothers recipe binders that sheahemaccidentally left at my house several weeks
ago and that Iahemkeep forgetting to mail back to her. And I believe that next week, I
shall also forget to mail them to her, and then the week after that as well. Because as long as I
keep finding recipes like this one, I wont ever be able to part with the suckers. Sorry, Mom. But
I want them.
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Heres the recipe well be making today.


This is the original recipe card for Sigrids Carrot Cake, written by hand by Sigrid herself many,
many years ago.
Sigrid was one of my moms dearest friends back in the Old Country, and Sigrids daughter
happened to be close friends with my punk-ass sister, Betsy. As such, every holiday or family
event was occasion enough for Sigrid to bring one of her delicious, delectable carrot cakes to our
house. And let me tell you, this practice went on for a period of approximately 25 years and I
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remember every single bite of every single carrot cake she gifted us. Its such a basic,
wholesome recipe, each bite you take makes you feel like youre doing something good for
yourself. Okay, so the thing is loaded with sugar. But it also contains 2 cups of vibrant, vitamin-
rich carrots, so how bad can it be?
The best thing about Sigrid bringing her carrot cakes to our house was that my punk-ass siter,
Betsy, is deathly allergic to tree nuts. And since the carrot cake icing contains chopped pecans,
that meant more for me. And make no mistake, I ate my fair share. I also ate Betsys fair share,
and probably some of my brother, Mikes, too. And then Id start in on my mothers fair share
because, I reasoned, her hips didnt need it.
Karmas a real bummer, because now MY hips dont need it. But that didnt stop me from
makingand devouringthis carrot cake a couple of days ago. But only because I wanted to
honor Sigrid.
Wanna make it with me? Lets go!


The Cast of Characters (cake only): Sugar, Vegetable Oil, Eggs, Flour, Salt, Baking Soda,
Baking Powder, Cinnamon, and Grated Carrots. Its all very natural and wholesome and
innocent. J ust like me.
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Start by blending 2 cups sugar, 1 cup oil, and 4 eggs in a mixer.


Now, if you follow Sigrids instructions, youll sift together 2 cups all-purpose flour, 1
teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon
of salt. Then youll add the dry mixture into the bowl. But I didnt feel like sifting that day, and I
dont like doing things I dont feel like doing. So I just added the dry ingredients straight into the
mixing bowl.
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Please dont be like me. And please dont tell Sigrid.


After you add the dry ingredients, blend mixture together until combined.
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Now comes the good part. Add in 2 cups grated carrots. Mmmcan you believe this color
exists in nature? I love orange.


Mix it together, just LOOK what the carrots did to the batter.
Now you can grab whatever pan you want to use. Sigrid always used a Bundt or tube pan, which
made it special. But I just love sheet cakes, partly because theyre just easy to slice and
graband partly because I have no fewer than nineteen sheet cake pans lying around my kitchen
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and I feel the need to justify my compulsion to buy new sheet cake pans despite the fact that I
dont need any more sheet cake pans. I dont think Ive ever confessed that problem until just
this moment. I feel cleansed.
Oh, and you can also do cupcakes. Carrot cupcakes. How cute.

Sigrid says to grease and flour the pan, and to me that means: Grab the Bakers J oy. Its this
bakers joy.


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Pour it into the pan and smooth out the surface. And I realize this batter might look equal parts
delicious and unappetizing. But just you wait, Henry Higgins.
Name that Broadway musical.
Now! Pop the pan into a preheated 350 degree oven for anywhere from 25 (sheet cake) to 50
(Bundt cake) minutes. J ust give the pan a very gentle shake if youre unsure. If it jiggles, it aint
ready. And while the cake is baking, you have plenty of time to make the icing!


The Cast of Characters: Butter (softened), Cream Cheese (softened), Vanilla, Powdered Sugar,
and Pecans.
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Place 1 stick of (regular) butter and 1 8-ounce package cream cheese in a bowl.


Mix it together, and try not to pass out from the fat fumes.
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Dump in 1 pound of powdered sugar, give or take. Mix that in. Then stick your finger in, pull it
out, and lick it. Then say, Oh my Lord. Then close your eyes and be at peace.


But were not finished yet! We need to chop 1 cup of pecans. I like to get them pretty fine, as
large chunks of pecans ruin my afternoon.
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Dump them into the icing, and mix together


And then, if youre like me, add in 2 teaspoons vanilla extract. If youre like Sigrid, you would
have already added this in with the butter and cream cheese.

Again, dont be like me.
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Anyway, this is what the icing looks like when youre finished. Its beyond delicious on its own,
and youll be hard pressed not to eat it by the spoonful.


Plop the icing on top of the baked (and COOLED) cake, and smooth it out.
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This really is just enough icing to cover a large sheet cake, but if youd used a 9 x 13 Pyrex dish,
thered be more than enough. If you wanted to do a layer cake, Id probably suggest doubling the
icing recipe to ensure youll have enough to cover the cake.


Then, see this?
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Do this, please. Thank you.


Now, the first thing I like to do is cut the cake into pretty little squares, and set the squares on a
Fenton milk glass cake stand so Ill feel like Martha.
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Then I like to remove the pieces from the Fenton milk glass cake stand and place them into
cheap foil pie pans. Then I like to give them all away because the cold, hard truth is that I cant
be trusted with this kind of temptation in my house.

But I havent taken total leave of my senses


Of course I saved myself a piece.
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And of course, I had to go ahead and try it. But only to honor Sigrid, remember.


Sigrids Carrot Cake, my friends, is moist. Its flavorful. Its basic and wholesome and natural.
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And if its in my house, its gone in two seconds.


Its perfect for Easter: carroty and exceedingly Springy. Try it this weekend!
Love,
Pioneer Woman

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Recipe
Sigrids Carrot Cake
Prep Time:
20 Minutes
Cook Time:
50 Minutes
Difficulty:
Easy
Servings:
12

Ingredients
FOR THE CAKE:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
_____
For Icing
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely
Preparation Instructions
Cake:
Preheat oven to 350F
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Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt,
baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots
and mix well. Pour into a greased and floured (Bakers J oyed) pan (bundt, sheet cake, 9 x 13
pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the
pan you use.
Cool completely.
Icing:
In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the
nuts. Spread on cooled carrot cake.
Eat. Faint. Repeat as needed.