Carol Rogers and her husband Clint have made their home here in Peachtree Corners for the last 29 years. They are the original owners of their home and can think of no place else they’d rather live.
Rogers loves her many friends and her neighborhood. She remarked that “I love all of the woods and the wildlife we get to see.” She says her son CJ loved playing in the woods behind their house when he was a boy.
Not only does Carol love the neighborhood, she loves to cook and one of her recipes that is most frequently requested is this carrot cake. Rogers commented that, “Whenever we get together with certain groups of friends they always request my carrot cake.”
Her carrot cake is fairly well know in these parts because for four years she baked it to be served at the Farmhouse Tea Shoppe in Dunwoody. That restaurant is no longer there but pictures of it and Rogers cake can be seen in B. Richardson’s book, The Great Tea Rooms of America.
Maybe by making and serving this carrot cake you can make yours one of the great dining rooms of America. Try it and see.
CAROL'S CARROT CAKE
2¼ cups flour
½ tsp. salt
2 tsp.baking soda
2½ cups sugar
1 cup oil
1 sm (8 oz.) can crushed pineapple (drained)
1½ tsp. vanilla
1 cup chopped dates
2 cups finely grated carrots
1-2 cups finely chopped pecans
4 oz. cream cheese
½ stick of butter
2 cups powdered sugar
Mix together all dry ingredients (flour, salt, soda, cinnamon and sugar). Use mixer to get them well combined.
Add oil, eggs, pineapple, vanilla and mix well.
Add carrots, nuts, and dates one at a time mixing well to combine after each addition.
Pour into a greased, lightly floured tube pan.
Bake at 325 degree oven for 1 hour and 25 minutes.
Remove from oven, 10 minutes later remove cake from pan and allow to cool completely.
Combine all ingredients and mix well.
Frost only the top of the cake.