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CARROT
CAKE
I am forever grateful to Valerie Wolf for sharing this recipe. I have
put it in this section rather than "Connections" because it
is, hands down, the kids' favorite.
2 c. sifted wholewheat pastry flour.
1 c. raw sugar
2 t. baking soda
2 t. cinnamon
1 c. oil
4 eggs
3 c. grated carrots
1 t. vanilla
1. Set oven for 350 . Grease and flour two 9-inch layer cake pans.
2. Combine flour, sugar, soda, cinnamon and oil.
3. Beat in eggs, one at a time.
4. Stir in vanilla and carrots.
5. Bake 30-35 minutes, or until cake springs back when lightly touched.
Cool on cake racks. Frost
Cream Cheese Frosting
1 8-oz. package cream cheese
1/2 c. sweet butter
3 c. confectioner's sugar
1 t. vanilla
1 c. chopped pecans or walnuts (or some of each)
1. Cream together cream cheese and butter in an electric mixer or processor.
2. Add sugar gradually, blending well after each addition. Add vanilla.
3. Frost between layers and on top and sides of cake. Sprinkle with nuts.
Note: Good idea to have butter and cream cheese at room temperature before
mixing.
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