Bet's Carrot Cake

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Bet’s Carrot Cake

Remember, people… A recipe is nothing but ONE person’s idea on how to toss some ingredients together. Just about everything below is subject to interpretation. You may prefer walnuts to pecans, or you may hate nuts altogether. You might be allergic to coconut. You get the idea. For the most part, the carrots, eggs, oil and dry ingredients are non-negotiable. The rest? Do what you want. Omit, include, substitute, double, cut in half… In case you’re wondering, the only thing different that I did to the cake was to omit the coconut, in case someone was allergic.

2 cups sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt

A. Sift together the dry ingredients in a BIG bowl.

3 cups grated carrots (reserve 1 T for icing)
1 cup oil
4 eggs
1 tablespoon vanilla extract

B. Whisk together the wet ingredients in a separate bowl.

½ cup shaved coconut
½ cup nuts
½ cup raisins
½ cup crushed or finely cut pineapple

C. Combine the contents of both bowls into one and mix, then add some/all of the optional ingredients and mix again (with a wooden spoon).

Pour into two “sprayed” 9" pans and bake at 350 degrees F. for 35 minutes.

Icing for Carrot Cake

(Optional: Add some cinnamon &/or a teaspoon of lemon juice.)

1/2 stick butter (room temperature)
1 8-ounce package cream cheese (room temperature)
2 teaspoons vanilla
Powered sugar to the right consistency
Cream together and spread over cooled cake.
Sprinkle on the reserved carrot shavings/chopped nuts for the “Ohhh Purdy” effect.
(For Halloweenie carrot cakes, use strips of shaved carrot, a raisin, and a spider ring, like this:)