Home cooking: Carrot Cake by Barnes

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By Deanna Godman

Wanda Barnes received her carrot cake recipe from her sister many years ago. “I’ve had it for so long,” she said.

She usually makes the carrot cake at Easter because her brother-in-law asks for it. She does not make it as much as she would like because her husband loves the cake but is diabetic.

Barnes recently fulfilled requests to bring her cake to the Waterford Homemakers annual picnic.

While she usually makes it as a sheet cake, sometimes she makes the cake in individual pound cake pans. When she does, it cooks for about 30-40 minutes.

Barnes also enjoys making chili verde, spaghetti and baby back ribs. She seasons and bakes the ribs in the oven for a couple of hours. Then she adds sauce and puts the ribs on the grill to finish them off.

“I enjoy cooking and taking care of my family,” said Barnes. Her daughter and grandson also live with her.

In her spare time, Barnes likes to do crafts and read. She volunteers at her church, the school and the annual gourd show. She works part time in the cafeteria at Spencer Elementary.

Barnes and her family moved to the Elk Creek area nine years ago from the San Bernardino Valley in California. She had visited this area for years with her best friend Donna Bulf, whose daughter lived in Spencer County. When Bulf and the rest of her family moved here, Barnes’ family soon followed.

Barnes joined the Waterford Homemakers shortly after moving to the area. She volunteered for Relay for Life and met Donna Houghlin who convinced her to join. Since she started working at the school, she comes to meetings when she can before work.

Carrot Cake

4 eggs

1 3/4 cups oil

2 cups sugar

2 teaspoons baking soda

3/4 teaspoons salt

1 1/2 teaspoons cinnamon

2 cups plain flour

1 cup chopped walnuts

3 cups carrots

Preheat oven to 350 degrees. Beat the eggs until they are thick. Add remaining ingredients and mix together. Put batter in greased 9x13 pan (Barnes uses a baker’s spray). Bake for 45-50 minutes. Turn out of pan and cool completely. Cover with cream cheese icing.


8 ounces cream cheese

1 stick butter

1 teaspoon vanilla

3 1/4 cups powdered sugar

Blend together cream cheese, butter and vanilla. Add powdered sugar and beat until creamy.