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Donna’s Birthday Carrot Cake. LI Templates #L9747 (carrot), #L9660 (candles), #L9396 (rabbit), and Colored Impressions Software.

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


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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