CARROT CAKE & FROSTING

THE FREEZERS ARE BECOMING QUITE EMPTY SO YOU MAY HAVE TO MAKE YOUR CARROT CAKE YOURSELF FOR EASTER!

JIM’S CARROT CAKE
Mix together:2/3 cup oil and 2 cups sugar
Add: 4 beaten eggs and blend well
Sift together: 2 cups all-purpose flour
½ tsp. Baking Powder
2 tsp. Baking Soda
½ tsp. cinnamon
Beat the dry ingredients into the oil/ sugar mixture.
Add: 2 cups grated carrots
10 oz. can crushed pineapple{put the juice over the raisins}
1 cup ground walnuts
2 cups raisins{Simmer in water for 10 min. to plump up-drain and mix with pineapple juice}
BAKE in greased or parchment lined springform pan at 350 degrees for approx. 1 ¼ hours. Allow cake to cool and remove from pan.

ICE WITH CREAM CHEESE ICING:

CREAMY CREAM CHEESE ICING
Mix together:1/2 cup soft butter
8 oz. cream cheese
2 tsp pure vanilla
4 cups Icing Sugar.
Ice the cake. This cake should be stored in the fridge if iced. ENJOY!

CARROT CAKE
In a large bowl, put 2 cups flour,
2 cups white sugar 2 tsp. cinnamon
2 tsp. Baking soda 1 tsp. Allspice
Add: 1 cup oil[corn or canola] and stir well.
Mixture will be stiff.
Add 4 eggs, one at a time and mix well after each.
Add 3 cups finely grated carrots and blend well.
Bake at 350F for 40-50 minutes in 2 9” layer pans or in a 9”x13” pan.
NOTE: For a glass pan, reduce the heat to 325F

This cake can be made gluten free by using the Gluten Free Flour mix#1

FOR A DAIRY FREE CAKE
Use a COCONUT ICING
Mix together: 5-6 cups icing sugar with ½ cup Coconut Spread, 1 tsp. Vanilla and
coconut milk. When the consistency is right , ice the cake.