Pink Lemon Chiffon: Carrot Sweet Potato Cake

When I was a young adult, I stumbled upon a 1987 Southern Living Annual Recipes cookbook that became my favorite very quickly.  I had often seen Southern Living magazines on the shelf or at the library and was always so impressed with the very genteel and sophisticated version of life the beautiful pages presented.  Each month is essentially a chapter and represents food indicative to the south such as pecan pie for November.  Each month, I would read through the pages and fantasize about hosting an elaborate dinner party.  The recipes were not exotic like those found in Julia Child's French cookbook, and the ingredients were found easily in the south.  Think Paula Deen 26 years ago.  At my recent visit to the Goodwill Blue Hanger store, I found a 2001 version.  It is in pristine condition, and I have been itching to try out some new recipes.

I had a bag of carrots in the fridge that needed to be used......too many for afternoon snacking.  I also had 2 sweet potatoes left from the holiday.  I found recipes for Carrot and for Sweet Potato cakes but not for both, so I improvised.  The result was amazing.

1 1/2 cups brown sugar
1/2 cup butter
2 large eggs
2 teaspoons lemon extract
1 1/2 cups flour  
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
1 1/2 cups chopped carrots
3/4 cup mashed, cooked sweet potato


Beat brown sugar and butter until creamy.  Add eggs and lemon extract, beating well.
Stir in flour, baking soda and salt until just moistened.  Stir in raisins, carrots and mashed sweet potato.  Spread evenly into a lightly greased 13 x 9 inch pan.
Bake at 350 degrees for 30 minutes or until a wooden pick inserted in middle comes our clean.  Cool on a wire rack.  Top with cream cheese frosting.
Garnish with shaved carrot curls.