Monday, April 7, 2014

try this

Today I want to pass on one of my very favorite (not low cal!) recipes.  All credit to my friend Chris for  sharing this with me.  On my top three list of desserts, carrot cake comes second only to texas sheet cake (another post, another day).  This cake is addictive. So far today, it's been perfect for breakfast and lunch.  But hey, it's completely loaded with carrots, so it's fine.  

                                                          2 c. sugar                                   1 c. oil
                                                          4 eggs, beaten                            3 c. grated carrots
                                                          2 c. unsifted flour                      1t. salt
                                                          2t. baking soda                          2t. cinnamon
                                                          ½ c. ground coconut                  ½ c. ground raisins
Combine sugar and oil.  Add eggs.  Mix well.  Add carrots.  Sift together dry ingredients and slowly stir in.  Add coconuts and raisins.  Pour batter into lightly greased and floured cake pan.
(Two 9" round, one 9' x 13", or 24 cupcakes)
Bake at 400 for 20-30 minutes.


                                                          1 pkg. cream cheese, softened
                                                          ¼ c. butter
                                                          2 ½ c. powdered sugar
                                                          Hot water, if needed
Cream together, add a little hot water, 1t. at a time until you reach speeding consistency. 


No comments: