Carrot Cake

Carrot cake is often referred to as Passion cake. This is probably because it’s considered a classic that never goes out of style. Perhaps, it’s also the full range of flavors in the package; carrots, raisins and nuts and of course the thick spread of cream cheese, butter, and confectioners’ sugar that makes the perfect frosting of choice for many people.  Just as we love many things, God loves you Personally, Powerfully, Passionately. Others have promised and failed, but God has promised and succeeded. He loves you with an unfailing love (Max Lucado).  One of my favorite verses in the Bible said: “ I know the plans I have for you, declares the lord, plans to prosper you and not to harm you, plans to give you hope and a future” ( Jeremiah 29:11, niv)

O.k. here’s the carrot cake recipe, I hope you like it. And remember; God loves you, you’re gifted and loved.

 Enjoy!!!

Ingredients:

1 pound grated carrots (approximately 4 cups)

1 1/2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

4 eggs

2 teaspoons vanilla extract

1 cup dark brown sugar, firmly packed

½ cup granulated sugar

1¼ cup sunflower oil

1 cup walnuts finely chopped

½ cup raisins

Walnuts halves, for decorating (optional)

Preparation:

1.) Preheat the oven to 350*f. Grease and flour two 9 in. round pans or spray with vegetable pan spray.

2.) Sift the flour, baking powder, baking soda, salt, and cinnamon into a bowl. Set aside

3.) with an electric mixer beat the eggs until blended. Add the vanilla, sugars and oil, beat to incorporate. Add the dry ingredients in three batches, folding in well after each addition.

4.) Add the carrots, walnuts and raisins and fold in thoroughly. 

5.) pour the batter into the prepared pan and bake for 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan and invert on rack to cool. Serves 12.

This recipe was provided by my mother: Edna de Brolo , thank you mother, I love you!!!

Cream Cheese Icing:

2 (8oz.) packages slightly softened cream cheese

2 cups sifted confectioners’ sugar

¼ cup softened butter

Beat cream cheese and butter until smooth. Add confectioners’ sugar and mix thoroughly. Beat at high speed until smooth. Do not over mix.