From the Kitchen of: Jessica Brainard
This is a perfect fall recipe because of the orange color and it tastes great!
Carrot Cake
Dry Ingredients:
2 cups of Flour
2 teaspoons of Baking Powder
1 1/2 teaspoons of Baking Soda
2 teaspoons of Cinnamon
1 teaspoon of nutmeg
1 teaspoon of ginger
1 teaspoons of salt
Wet Ingredients:
1 cup of vegetable oil
1/2 bag of whole organic carrots cut, peeled and steamed
1/2 cup of pumpkin butter
1 medium can Crushed Pineapple, not drained
1 cup of chopped Walnuts, sunflower seeds or Pecans
4 eggs
2 cups of Sugar
Wash, cut, peel, and steam the carrots. Mash in a bowl and set aside. Sift together dry ingredients and set aside. Mix all wet ingredients together and slowly mix into dry ingredients. Pour into a greased 9 x 13 cake pan or a muffin tin. Bake in preheated over for 34 to 40 minutes at 350 degrees. My grandma uses an 8 ozof baby’s food junior but I use organic whole steamed carrots.
Icing:
1 8oz package of Cream Cheese
1/2 cup of sour cream
Place in bowl and let soften, then pour in about 1/2 box of Powdered Sugar. Add creams together. Add a little milk for a smooth consistency. Serve with whipped cream.