Carrot Cake

Since we were talking about carrot cake earlier this week it seemed appropriate to include a recipe for it. In fact I have two recipes for you since I was too lazy to post one last week. The first is from good ol' Betty Crocker. If you don't have Betty Crocker's Cookbook, shame on you. It's not just cakes and pies, she's got everything in there - even home-made macaroni and cheese. It has saved many a dinner-crisis for me. The second is actually a cookie recipe and was given to me by someone, but I regret I don't know who. Sorry, but all I know is that it is written on a 3x5 notecard which can only mean I copied it out of someone else's recipe collection. Enjoy!

Betty Crocker's Carrot Cake
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
Cream Cheese Frosting (optional ) WAIT. What does she mean, optional?????!!!!!!

Heat oven to 350 degrees F. Grease bottom and sides of rectangular pan, 13x9x2 inches, or two 8 or 9-inch round pans with shortening; lightly flour. (You could instead spray them with a non-stick cooking spray.) Beat sugar, oil, and eggs in large bowl with electric mixer on low speed about 30 seconds or until blended. Add remaining ingredients except carrots, nuts and frosting; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s). Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes, then remove from pans to wire rack. Cool completely, about 1 hour. Frost rectangle or fill round layers and frost with cream cheese frosting. (She's got a recipe for this too...) Store covered in refrigerator.


Carrot Cake Cookies
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 cups oats
1 1/2 cups grated carrot
1 cup raisins

Cream together butter, sugar, and brown sugar. Add eggs and vanilla. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg then add to the egg mixture. Mix in the oats, grated carrot, and raisins. Chill in the refrigerator for 30 minutes. Preheat oven to 350 degrees F. Bake cookies on ungreased cookie sheet for 10-12 minutes. Frost cookies like sandwiches and keep covered in refrigerator until ready to serve.