My mom had this recipe for Carrot Cake. I really love this version of the cake. Most carrot cakes I’ve had just don’t do it for me. I’d been thinking about making it for the past year or so. Maybe it was because I’ve moved away from LA and wanted to have something familiar. Who knows? Anyway, I lacked two key components: cake baking pans and enough people to eat it. After all, it’s a THREE LAYER event, and the frosting is Philly Cream Cheese. With angle flake coconut.
I also needed an occasion.
We held our first party in the Northwest last night to celebrate my recent birthday. I got the pans and made the cake in honor of my mother, Gloria (1947-2000) for Mother’s Day.
There was exactly enough to feed everyone and still leave two pieces for this morning.
It’s still as yummy as I remember and even better the second day.
Thanks Mom!