Tomorrow afternoon is the baby shower for my friend Eileen, who will be travelling to Ethiopia in just a few weeks to bring home the 3 newest members of her family ~ visit her blog at http://www.jobsdaughters.blogspot.com/ to read about them!
Right now I need to catch up on laundry and cleaning that didn't get done this week, as well as make a grocery list since the shelves are looking pretty bare.
Here is the carrot cake recipe I made for Eric's birthday. Store it in the fridge ~ it tastes even better the 2nd day!
3/4 cup brown sugar
1 cup golden raisins
1 cup white sugar
1/3 cup vegetable oil
1/2 cup unsweetened applesauce
2 tsp. vanilla extract
3/4 cup ( 14 oz can ) crushed pineapple in juice, drained very well
1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 tsp. baking soda
3/4 tsp. salt
4 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. ginger
1 tsp. dried orange peel
1/2 cup chopped walnuts or pecans
In medium mixing bowl, combine grated carrots and brown sugar. Set aside for 30 minutes. Plump raisins in 1/2 cup orange juice; drain. Add to the carrots. Preheat oven to 350 degrees. Grease and flour 2 9" cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil, applesauce, and vanilla. Stir in the drained pineapple (squeeze out any remaining juice first). Combine the flours, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and orange peel. Add half the flour mixture to the egg mixture in the bowl and stir; add half the carrot mixture and stir; add the remaining flour mixture and stir; add the remaining carrot mixture and the nuts. Stir until blended.
Pour into prepared pans. Bake for 35-40 minutes, until cake tests done in the center. Cool for 10 minutes before removing from the pan, then remove to wire racks. When completely cool, fill and frost with cream cheese frosting. Store in the refrigerator.
Cream Cheese Frosting
1/4 lb. butter, softened
8-oz cream cheese
1 lb. sifted confectioners sugar
1 tsp. vanilla
Beat together the cream cheese and butter; add vanilla; then beat in sugar a little at a time, until thick and creamy.