Carrot Cake

 
 It is my little brother Pace's 50th birthday and he requested a home made Carrot Cake what better way to use yet another one of my vintage cookbooks. 

You can make this recipe round or flat I will show you pictures of both. 







Better Homes & Gardens Complete Step by Step Cook Book...........1978

Carrot Cake
2 cups all purpose flour
2 cups of sugar
1 tsp of baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups finely shredded carrot (9 carrots)
1 cup cooking oil
4 eggs

Cream Cheese Frosting follows ...

Serves 12-14

Grease and lightly flour a 13x9x2 baking dish or two round cake pans.

In a large mixer bowl stir together flour, sugar, baking soda, baking powder, salt and cinnamon.
Add carrot, oil, and eggs.
Mix until moisten, beat at medium speed of electric mixer for 2 minutes.













Pour into prepared pan.










Bake in a 325 Oven for 50 to 60 minutes or until a wood pick inserted comes out clean. You can make your frosting while you bake.

Cool on a wire rack. Once cooled transfer to any thing you need to be able to frost. I use a cookie sheet I know not fancy but it works.












 Time to frost

Cream Cheese Frosting

1 3-ounce package cream cheese
1/4 cup butter or margarine
2 cups sifted powder sugar
1 teaspoon vanilla
1/4 cup chopped nuts to sprinkle on the top of the frosted cake.

Soften cream cheese and butter or margarine
Beat together until fluffy.















Gradually add powdered sugar, beat till smooth, stir in vanilla.

Spread over cake sprinkle with nuts.










And frost ! Yes I am a over froster!









This cake weighed 30 pounds and was delicious!

Cream Cheese Frosting

Cream Cheese Frosting is delicious!
Who does not love Cream Cheese.  I am sure someone does not. But for our gang of sugar lovers we just enjoy the delight of Cream Cheese Frosting. This little condiment can be whipped up into a delicious frosting. 

During the Holiday season you can add a little food color and go seasonal. 






This is simple and the most time consuming thing is making your cream cheese room temperature. Just takes a while and the easy way to do it is to take it out of it's container and place it in your mixing bowl. Once in the bowl just wrap a bit of saran wrap on top so it does not get a crusty yulk.



Cream Cheese Frosting

1 3-ounce package cream cheese (room temperature)
1/4 cup butter or margarine
2 cups sifted powder sugar
1 teaspoon vanilla




Soften cream cheese and butter or margarine,
beat together till fluffy.







 Gradually add powdered sugar, beat till smooth, stir vanilla.

Enjoy this frosting it is easy and super kind when it comes to making mistakes while preparing.





I think you will have no problem creating many a baked goods that people will draw their finger through and say
"Oh yeah this is frosting!"





Here are links to some of the baked goods I frosted Halloween Cocoa Cupcakes, Gooey Chocolate Cupcakes. The original recipe is adapted from Martha Stewart Recipe