Duluth Community Garden Program > Recipes

When I was a student at UMD, I rented from the Stockholm family on Woodland Avenue. This is Mrs. Stockholm's carrot cake recipe. --Marian Syrjamaki-Kuchta

Prepare this ahead of time so it can cool.

Cook together for 20 minutes:

2 cups sugar
2 cups grated carrots
2 cups raisins or dried fruit
2-1/2 cups hot water
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves

Add 3 tablespoons of cooking oil and 1 teaspoon of salt. Cool the mixture.

Mix together:

4 cups sifted whole wheat flour
3 teaspoons soda
2 cups chopped walnuts
1/2 cup water
1 egg (optional)

Add the cooled carrot mixture and stir well.

Spread mixture in a greased and floured 9x13-inch pan, or 2 round cake pans.

Bake 1 hour at 350 degrees F.

This rich cake needs no frosting, but if you want to make one, this is classic for a carrot cake.

Frosting:

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.