Written April 9, 2009
Macy made the most amazing carrot cake I've ever tasted last night for Family Home Evening. She was in charge of refreshments and really wanted to make carrot cake. We turned to the Woodruff cookbook, where you just can't go wrong (Mom and Lyn - p. 76). We didn't have time to let it cool if the kids were going to get to bed close to on time, and that turned out to be the best "mistake" ever. The cake was still slightly warm when we put the frosting on. Yummm!
I'm sharing the recipe because you really should try this next time you bake a cake. Plus, it's Easter Bunny time - who isn't thinking of carrots?
(BTW- Macy gets the award for the BEST Family Home Evening Refreshments EVER! Tanner's on deck for next week - let the competition begin!)
(BTW #2 - We adjusted the cinnamon amount, so now we can call this Macy's Carrot Cake)
Macy's Carrot Cake
2 c. sugar 1 1/2 c. oil 3 eggs
Add I small "flat" can crushed pineapple, including juice.
Sift together and add:
3 c. flour 1 tsp. salt 2 tsp. soda 2 1/2 tsp. cinnamon
3/4 c. coconut 1 tsp. vanilla 3/4 c. chopped nuts
Stir, then add 3 c. grated carrots. Bake at 350 F for 40-60 minutes.
2 c. margarine 8 oz. cream cheese 1 tsp. vanilla 1 lb powdered sugar
Cream together and spread on cool (or warm, like us!) cake.
Enjoy this Easter weekend!
Love from the farm,