Good morning everyone. Today I have a funny story to share with you … actually, a little “joke” I played on my sweet friend Kaye at Lasting Impressions. I told Kaye, in a text message, that I made a Carrot Cake. She responded some time later that it sounded delicious and she wished she had a piece. So, I then sent her a reply text with a picture of the above card I just made. She called me minutes later … laughing on the phone! 🙂
I am told that I make the best Carrot Cake and I would like to share that recipe with you … along with my Happy Birthday Carrot Cake Card that I made for my daughter whose birthday this year is two days after Easter. Try them both … you will find them “delicious!” Embossing joys, 🙂 Donna
DONNA’S CARROT CAKE
Prepare and set aside: 2 cups grated carrots. Drain one 20 oz can of crushed pineapple (drink the juice!). Add 1/2 cup of raisins to a small amount of warm water to soften and then drain before adding to cake. Chop 1/2 cup of walnuts (or your favorite nut).
Mix together in a bowl:
4 eggs
1 1/2 cups of oil
2 cups sugar
1 t. salt, 2 t. cinnamon, 2 t. baking soda
Add the prepared ingredients above and mix until smooth. Now add in 2 1/2 cups of flour. Pour into greased/floured 9 x 13″ pan and bake at 350 degrees for 45 – 50 minutes. Do the toothpick test and your pick should still be a little moist.
Frosting: I use the typical cream cheese frosting and blend 1 cube soft butter with one 8 oz package of soften cream cheese. Mix in 1 box of powdered sugar and 1 t. vanilla. Beat until smooth. Frost cake once it has cooled.
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