Baking Like 1973
Updated: Apr 29, 2022
I’m a little edgy the week between Christmas and the New Year, trying hard to “take time off” but also feeling a looming sense that I should enter the upcoming year by sweeping out old messes. So I organize.
Today, it was our bedroom built-ins, which I have not touched since the day we moved in almost two years ago. This is where I stored most of the sentimental books, papers, letters, and photos that weren’t already organized in the plethora of basement bins. My reason for finally getting around to the bedroom shelves had more to do with how cold the house is than a desire to get the shelves organized. The high was 38 degrees and heat rises, so up the stairs I went.
In the middle of one of the old journals I was thumbing through I found a random recipe card for Carrot Pecan Cake. It was my mother’s handwriting on one of her 3×5 lined index cards, and in the top corner, she had attributed the source of this recipe as Joy Barnes. I have never heard of Joy Barnes. I have also never eaten Carrot Pecan Cake. Mom had a slight addiction to recipe cards. She loved to collect them from people or cut recipes from magazines and copy them by hand, then file them in metal index card boxes that she labeled alphabetically. After she died, I found four of these metal boxes stuffed with recipes – most of them for desserts or dishes she never actually made. I suspect that my mother spent more time writing out the instructions for these recipes instead of actually in the kitchen making them. I get this. So in the spirit of planning things in order to avoid actually doing them, I decided to honor her and make the Carrot Pecan Cake. So much for the organizing. (Side note: holidays are hard when you miss people, so little grief projects are permissible).
It occurred to me after I made the grocery list that because I have no memory of this cake, it was possible that Mom made it once, got the thumbs down from Dad, and filed it away along with any recipe that included green peas, lima beans, blueberries or cherries. My mother was a 1960s/70s housewife. Enough said. I decided to do it anyway. I make plenty of things that my husband doesn’t like, and so just in case she was prohibited from ever making the cake again after a taste test from Dad, I was also honoring how far we women have come since my mother’s baking era.
I’ve never made a carrot cake, which is just fine with my family since most of them don’t like it – including my husband. But, of course, this didn’t stop me. We had two bags of Knight Creek Farms pecans that I’ve been popping like candy, and I wanted to use them in a baking project.
So here’s how it went:
First, when the recipe calls for “grated carrots”, that means that you actually get out your grater and not your carrot peeler. These are two different kitchen tools that produce vastly different results. I was happily distracted listening to the year-end episode of All Songs Considered, and peeling my third carrot when I realized the difference. So I pivoted and began to grate, but because I wasted three carrots by peeling them I was short one cup. So the husband who doesn’t like carrot cake went to the store and bought a bag of shredded carrots. This should have been done in the first place, but assuming there is a next time I’ve already made a note on the recipe card. If my mother had to grate three cups of carrots, I’m adding that to the list of possible reasons I have never eaten this cake. She did eventually get around to baking after all the hand-copying recipes, but I’m picturing her losing patience with that one.
Also, a tube pan is the same as a bundt pan, oleo is butter, and salad oil is vegetable oil. These are simple but necessary translations to be aware of when reading a recipe written somewhere around the early 1970s. This cake baked 10 minutes quicker than the recipe and the cream cheese icing was strangely thick, but I finished it about an hour before our guest came for dinner. Oh, I should mention that our guest was a boy who our youngest daughter likes very much and it was our first time to meet him. I gave everyone permission to not like this cake and assured them my feelings wouldn’t be hurt. It’s freeing to be able to say that the recipe came from someone who possibly never even made the cake. My daughter gave it the thumbs down (texture issues) and my husband said that it was “actually not that bad.” I know what this means, and if I was my mother in 1973 I wouldn’t be making it again after that comment. But that boy ate every bite of that Carrot Pecan Cake, then told me he wouldn’t choose it if it was on a dessert menu. I asked him to be honest, and he was. I like him.
Making that silly cake was just another way I’m maneuvering through the holidays – balancing the joy of being with family and new friends with some grief about missing other important people in my life. But darn if I didn’t want to call my mother at the end of this evening just to find out if she ever really did make Carrot Pecan Cake. Doesn’t matter. I made it for her, and I thought it tasted magnificent.
In case you are in the mood to make a cake from the recipe file of Betty Jackson, via Joy Barnes (wherever she may be), here’s the recipe. But please– it’s not 1973, so splurge and buy the shredded carrots.
CARROT PECAN CAKE
1 1/4 C. salad oil (canola oil)
2 C. sugar
2 C. sifted Flour
2 tsp. baking powder
1 tsp. soda
2 tsp. cinnamon
1 tsp. salt
3 C. grated carrots
1 C. chopped pecans
1 stick oleo (real butter)
1 8 oz. cream cheese
1 lb. box powdered sugar
1 C. chopped pecans
Combine oil and sugar and mix well. Add dry ingredients alternately with eggs. Mix well after each addition (add eggs one at a time). Add carrots and mix well. Add pecans. Bake in lightly oiled tube pan at 350 degrees for 1 hour, 10 minutes (my baking time was only 1 hour). Cool slightly and turn cake onto plate. Cream together icing ingredients and ice cooled cake.