Saturday, August 7, 2010

Carrot Cake


This was introduced to Thomas by a missionary roommate and adapted to U.S. specifications. It's been much enjoyed by many a person, but the most devout connoisseur would be my brother-in-law, Saki (blog).

Carrot Cake

1 C sugar
1 C brown sugar
1 C oil
4 eggs
2 C flour
2 t baking powder
1 t salt
2 t cinnamon
3 C shredded carrots (about 3 large carrots)

  1. Mix sugar, oil, and eggs together.
  2. Add dry ingredients and then carrots.
  3. Pour into a 9x13 pan.
  4. Bake in the oven for 45 minutes at 350°F.

1/2 C soft butter
8 oz. cream cheese
2 C powdered sugar

  1. Beat soft (but not melted) butter and cream cheese together.
  2. Mix in vanilla and powdered sugar.
  3. Spread on cooled cake.
  4. Chill the tempting delicacy in the fridge.

David G., Lisa's friend's husband (the couple with which we had dinner a couple weeks ago) enjoying our carrot cake

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