One of the best parts of a family reunion (besides seeing long-lost relatives) is the great food that usually accompanies the get-togethers.
At one of my family reunions, I got a recipe for this rich and delicious Gooey Butter Carrot Cake from a distant cousin who brought it to the gathering. That reunion was held in my cousin’s farm field on a warm, Indian summer day in October a few years ago.
After a few hours of kicking a soccer ball around, the younger crowd came in to fill their empty tummies and raid the desserts. Once they had filled their plates, I looked to see if there was anything left of a dessert that I thought looked especially tempting. I didn’t know what it was or who brought it, but I tried a piece and knew I had to have the recipe.
After asking all the ladies about the yummy dessert, I finally found the owner and asked how she made it. She was a young first-time mom who said she needs fast and easy recipes to keep up with her busy schedule, and this one fits that bill.
Her recipe calls for a can of cream cheese frosting to top the cake, but when I make it, I just dust some powdered sugar over the top once it cools a little. Since it’s a gooey butter cake, I think it’s a little too rich with thick icing on top. However, if you have a family that can’t get enough sugar, then the cream cheese frosting adds another layer of flavor.
Also, if you don’t have a box of carrot cake mix, you can substitute a yellow cake mix and add 4 teaspoons of cinnamon and a teaspoon of vanilla when mixing up the batter and other dough ingredients listed. You can’t tell the difference.
GOOEY BUTTER CARROT CAKE
Dough or Crust:
1 egg, beaten
1 stick butter
1 box carrot cake mix
1/2 cup finely chopped walnuts
1/2 cup grated carrots
Mix by hand till crumbly and press into a well-greased 9-by-13-inch cake pan.
Filling:
1 (8-ounce) package cream cheese
2 eggs, beaten
1/2 cup milk
1 pound box powdered sugar
1 teaspoon vanilla
Soften cream cheese to room temperature. Mix with blender and add milk then vanilla. Add eggs, mixing well after each addition. Gradually add the box of powdered sugar and pour over crust.
Bake at 350 degrees for 40-45 minutes. Edges will be slightly brown and middle slightly firm. The minute the cake doesn’t jiggle when you shake it, it’s done.
Note: If you want to make cream cheese frosting for the cake, the recipe is as follows: 1-pound powdered sugar, 1 (8-ounce) package cream cheese, softened, 1/2 stick of butter and 2 teaspoons vanilla. Cream together cream cheese and butter and gradually stir in powdered sugar. Add vanilla and beat till smooth. If too thick, add a few drops of milk until it reaches preferred consistency.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
