Over a Cup of Coffee: Making carrot cake | CraigDailyPress.com

Over a Cup of Coffee: Making carrot cake

The rhubarb is growing and soon I’ll be planting the garden. I can hardly wait for the luscious vegetables. This week, however, my mind is on carrot cake, one of my husband Lyle’s favorite cakes. This column features two recipes — one for cake without frosting and one with frosting. The frosting recipe, by the way, might be used with other cakes as well.

Carrot CakeCarrot Cake

Carrot Cake

1 cup granulated sugar

1 teaspoon cinnamon

1 ½ cups vegetable oil

2 medium carrots, grated

1 ½ cups sifted all-purpose flour

1 teaspoon grated lemon rind

1 teaspoon baking powder

2 eggs

¼ teaspoon salt

½ cup chopped nuts

½ teaspoon baking soda

Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan. Mix sugar and oil. Add sifted dry ingredients. Add carrots and lemon rind. Add eggs, one at a time, beating well after each addition. Add nuts and blend well. Turn into the prepared pan and bake for 25 to 30 minutes until it tests done.

Carrot Cake with FrostingCarrot Cake with Frosting

Carrot Cake with Frosting

4 eggs

1 ½ cups oil

2 cups granulated sugar

3 cups grated carrots

2 cups all-purpose flour

1 ½ cups coconut

2 teaspoons cinnamon

1 ½ cups nuts (pecans or walnuts)

2 teaspoons baking soda

1 teaspoon salt

Preheat the oven to 350 degrees. Grease and flour a 9x13x2-inch pan. Beat eggs until light in a large mixing bowl. Gradually beat in sugar. Mix flour, baking soda, cinnamon and salt and set aside. Alternately, add oil and dry ingredients to the egg mixture. Mix well. Fold in carrots, coconut, and nuts. Spread into the prepared pan. Bake for one hour. Cool and frost with cream cheese frosting.

Cream Cheese Frosting

1 (8-ounce) package of cream cheese

1 pound powdered sugar

½ cup butter or margarine

1 teaspoon vanilla extract

Cream butter or margarine and cream cheese together. Mix well. Slowly add powdered sugar. Add vanilla. If too thick, add a little milk. Frost the cooled cake.

Do you have recipes that you would like to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.

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