Easter Carrot Cake

I made a fantastic carrot cake for Easter this year. I made it from this awesome cook book.

















I have had great success with the cakes in this book. This carrot cake was special, and not just because it was yummy and for Easter. One reason it was special was that ALL five of us had a part in making it. Another special reason was that we all did it the Amish way - no electricity was used until the oven!
I thought I had all the pictures uploaded, but apparently I don't. Sorry. I will get the recipe up when I have the photos. I encourage you to go buy this book - a nice thing to grace your shelves!
Here's a parting shot - Yes that's Laney at the Easter table with us - it was so good that after dinner, when everyone else left the table, I shamelessly sat there and ate it straight out of the baking dish.

Carrot Cake

This recipe, from HiHo's recipe box, is credited to a Betsy Reid. I am long overdue at posting recipes and it is a shame that I stopped half way through HiHo's cook book. Things have been busy and most of my time has been taken up by one of two things - hockey or my classes. With hockey over, and only 1 class this semester, back to my blog I go! I miss you Hiho - it's been a long 11 years since February 24, 1999.

Ingredients
for the cake:
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 to 1 + 1/2 cups corn oil
3 cups grated carrots
2 teaspoons cinnamon
salt
4 eggs
3/4 cup walnuts
for the icing:
8 ounces cream cheese
1 box confectioners sugars
1 stick soft salted butter
2 teaspoons milk
grated rind of one orange

Process

1. Preheat oven to 350
2. Combine cake ingredients and beat well.
   
3. Pour into two pans and bake for an hour.
   
4. Let cool completely while you combine icing ingredients, beating well to bring to proper consistency.
5. Ice cake and enjoy.