Carrot Cake

Carrot Cake

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 cups grated carrots
1 cup chopped walnuts
1 cup drained, crushed pineapple
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 tsp baking powder

Mix all ingredients together and bake in greased/floured tube pan for 1 1/2 hours at 350F

Cream Cheese Icing

8 ounces cream cheese
1/2 cup butter
2 cups icing sugar
1 tsp vanilla

Mix until smooth. Spread over cooled cake.

Buttercream Icing

Buttercream Icing

1 cup vegetable shortening

1 cup margarine/butter

2 tsp almond extract

8 cups powdered sugar

touch of milk (3-4 Tbsp)

 

Using a mixer, blend the shortening and butter. Add the almond extract. Add powdered sugar one cupful at a time, mixing well. When I get 7 cups added, the icing usually is looking dry. Then I add about 3-4 Tbsp of milk (I use fresh milk, but you can use 18% cream). Add the last cup of sugar then whip on higher speed to make the icing nice and fluffy.

This recipe makes more than what you would need for a regular 2-layer cake mix. Icing can be frozen -- just set in fridge for a day to thaw. You may need to re-whip before using.

Berry Muffins

This is a recipe I got from my cousin, Karen. You can make the basic recipe and add in your favorite berries.

BERRY MUFFINS

2 c. flour
1 c. sugar
1 c. milk
2 c. berries
1/2 c. butter or margarine
2 eggs
1tsp vanilla extract
2 tsp baking powder

Cream butter and sugar. Add eggs and vanilla. Blend in flour, baking powder and milk. Fold in berries. Pour into muffin cups.

Bake 18-20 minutes at 400 deg.