You didn’t think I’d leave you without a deliciously sweet recipe for those wonderful roots did you?
When I think of spring, I think of fresh fruits and vegetables, especially carrots. How could anyone help it with the commercialization of Easter and ‘the bunny’? Carrots can be used in savory dishes and sweet desserts and I’m sharing one of my favorite ways to prepare them with you. Luckily carrots are found year round at the market, but the ones with fluffy green tops are most abundant in the spring.
The following recipe is one that’s been in my family for years and one my aunt often makes for birthday parties and family gatherings.
carrot cake
blend together:
1 cup canola/vegetable oil
2 cups sugar
3 eggs
add:
2 big cups grated carrots
8 oz. can crushed pineapple with the juice
1 cup chopped nuts (optional)
stir separately then add:
2 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
Mix well. this can be done by hand, or with an electric mixer.
Add 1 teaspoon vanilla flavoring – don’t forget!
Bake at 350 degrees F for 30-45 minutes or until toothpick inserted comes out clean. Depending on waht pan you bake it in, the timing may vary. This recipe is wonderful as cupcakes, loaves, a bundt, rosettes, etc. Although the original recipe was for two 8 or 9-inch round cake pans.
Come on over for the glaze and ‘traditional’ frosting recipe.
Welcome in spring in a delicious way!
Jj
