Carrot Cake

This is my favorite quick-fix cake (from scratch too!).  I use my own bottled carrots instead of baby food carrots.  Bottling carrots is quick and easy.  Yes, you do have to use a pressure canner to do it, but there is minimal prep-wash, peal and chop carrots, fill bottle with carrots and then hot water (with or without salt) and they are ready!  If you are interested in a demonstration, call me.

Carrot Cake

4 eggs

2 c. sugar

1 c. cooking oil

2 c. flour

2 tsp. soda

2 tsp. cinnamon

3 small jars baby-food carrots (I use 1 qt. of bottled carrots, drained)

Mix eggs, sugar, oil, flour, soda, cinnamon, and carrots.  Pour into 2-9 x 13" pans, or 1 large jelly roll pan.  Bake at 350° F for 20 min. When cool, frost. *Approximately 3 large carrots (12 oz.) cooked and blended may be used in place of baby food as well.

Cream Cheese Frosting

4 T. margarine or butter

8 oz. Cream Cheese

1/2 t. vanilla

1 lb. powdered sugar

Few drops water, if needed

Combine margarine or butter, cream cheese and vanilla and blend well.  Add powdered sugar and blend till smooth.  Add drops of water if frosting is too stiff to spread easily.