Sift together in very large bowl:
2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 cups sugar
In small bowl: Beat 4 eggs well. Blend in 1 cup vegetable oil. Beat until fluffy.
Then add to dry ingredients above.
Add to above:
2 - 3 cups grated raw carrots
1 cup raisins (Thompson seedless/dark Sultana)
1 cup finely chopped walnuts (optional)
Mix batter (VERY THICK AND HEAVY) THOROUGHLY by hand.
Pour into wax paper lined 9 x 14 pan.
Bake 50 - 60 minutes at 325 degrees.
Cool before icing.
1 8 oz. pkg cream cheese
1 tsp vanilla
1/3 + cup butter (add more if you want ~ I do!)
1 cup + icing sugar (add more if desired, taste test first!)
Let butter and cream cheese stand at room temperature at least one half hour.
Add vanilla and icing sugar.
Moisten gradually with milk until desired consistency is reached.
For fluffy icing, use electric beater.
Seniors’ Carrot Cake (Softer texture)
1 ½ cups flour
1 1/4 cups white sugar
1 ½ tsp baking soda
1 ½ tsp cinnamon
2/3 cup vegetable oil
½ tsp vanilla
1 cup crushed pineapple, drained (14 oz can = 1 cup)
1 large jar Junior Baby Food Strained Carrots (or 2 small jars)
Optional: 1 cup raisins (Thompson seedless/dark Sultana)
1 cup finely chopped walnuts
Mix dry ingredients.
In a separate bowl, beat eggs, add carrots, vegetable oil and vanilla.
Add to dry mixture.
Stir in pineapple.
(Add raisins and/or walnuts)
Bake in 9x9 pan @ 350 degrees for approximately 45 - 50 minutes.
ICING: see original recipe or here is an alternative (healthier, no doubt!)
4 oz cream cheese
1/4 Becel margarine
½ tsp vanilla
Mix with 2 cups icing sugar.
[This message edited by looking forward at 4:11 PM, October 18th (Sunday)]