Winter is LONNNNNNNG. Like trapped-in-a-conversation-with-someone-who-just-won’t-take-the-hint-that-my-interest-was-over-when-they-brought-up-their-explosive-digestive-issues-and-the-massive-and-highly-disgusting-failure-of-home remedies-made-with-eels-and-cod-liver-oil-for-said-constitutional-problems long.*
That is why CAKE was invented.
I cannot take credit for this recipe. It is a gift from my mother who made it for most of my birthdays and made a giant-sized one for my wedding. I finally made one for myself this weekend and I never want to lose this recipe again. So, I am putting it out for the whole world to enjoy.**
Mary’s Carrot Cake
3 Cups grated carrots (I do mine in the blender and drain well)
2 Cups flour
2 Cups sugar
1 ½ Cups oil
2-4 tsp Cinnamon (I use 4)
2 tsp Baking soda
2 tsp Baking powder
1 tsp salt
½ Cup toasted pecans (omit if stomach problems)
½ Cup raisins
Mix all dry ingredients (sift) and add the rest of the goods and mix well. Grease and flour baking pan. Bake at 350° for 30 to 40 minutes in a 9×13 pan.
(I used two smaller pans and it took about 40 – test for doneness as you go.)
Cream Cheese Frosting:
- 8 oz package of cream cheese softened
- 1 stick butter or margarine softened
- 4 Cups of powdered sugar or a little more if you like it stiffer
- Vanilla to taste (1 tsp).
As Dora the Explorer would say: Muy Delicioso!
Asterisk Bedazzled Footnote:
*Like, run-on-sentence long