NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read." ~ Groucho Marx
I couldn't resist sharing this priceless picture of our two grandsons from last week…the older and wiser four-year-old was 'reading' to his three-year-old cousin.
RECIPE OF THE WEEK
Last week was our son's birthday so he got to choose the menu. He asked for Bakesale Betty's Fried Chicken Sandwich… YUM! …and carrot cake with cream cheese frosting…double YUM! I was just remembering…we had Baked Alaska for his birthday cake the year before I started posting recipes…hmmm…that was amazing!
THREE-LAYER CARROT CAKE with Cream Cheese Frosting
based on a recipe from Epicurious.com
Cake
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 1/2 cup natural applesauce
- 4 large eggs
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/4 teaspoons nutmeg
- 1 pound carrots, peeled & finely grated
- 1/2 – 1 cup chopped pecans
- 1/2 – 1 cup raisins
Preheat oven to 325 degrees F. Lightly grease three 9-inch cake pans. Line bottom of pans with waxed paper and light grease waxed paper.
Using an electric mixer, beat sugar, vegetable oil and applesauce until combined. Add eggs one at a time, beating well after each addition. Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to other mixture.
Shred carrots using a food processer, then use blad to finely chop the shredded carrots…or use a grater. Stir in finely grated carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes being to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
Frosting
- 4 cups powdered sugar
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 4 teaspoons vanilla extract
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
Place one cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer and spread with another 3/4 cup frosting. Top with remaining cake layer and spread remaining frosting in decorative swirls over sides and top of cake.
Can be prepared and refrigerated up to two days ahead. Serve cake cold or at room temperature.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
RELATED POSTS