Sunday, January 31, 2010

dessert to go with any barbecue

This carrot cake recipe is the best I have made. The recipe was shared with me back in 1989 by a coworker. Enjoy and watch your guests light up with the first bite.
Carrot Cake
2 cups sifted flour
1 1/2 cups of vegetable oil
2 cups sugar
4 eggs
2 teaspoons of cinnamon
2 teaspoons of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vanilla
3 cups of shredded carrots
1 cup chopped nuts
Mix sugar and oil together and beat very well until the mixture looks fluffy. Add eggs then add dry ingredients alternately with the carrots, mix well. Add nuts. Pour into greased and floured 9X13 pan and bake at 350 degrees 45 to 60 minutes. Done when toothpick comes out clean. Cool completely.

1 8 oz. package creme cheese
1 stick butter
1 one pound box of powdered sugar (3 and 3/4 cups)
2 teaspoons of vanilla
dash of salt
chopped walnuts
Mix creme cheese and butter add rest of ingredients mix well. Frost cake. (little known secret the texture of the cake is better if frozen for a day and then thawed)

No comments: