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Bud Grossmann’s
Words of the Week
for the Week of
August 14, 2005
Previously unpublished recipe
© 2005 by Bud Grossmann.
All Rights Reserved.


Elizabeth, Baking, 1990
  Elizabeth, Baking, 1990
© 1990 by Bud Grossmann

CARROT CAKE—DOUBLE RECIPE

What you need in addition to the ingredients: bowls; mixer; food processor; sifter; spatula or knife to level the flour; measuring cups; measuring spoons; two 9x13 baking pans; "grease" for pans; rubber spatula; cooling rack

How long you'll be in the kitchen: About 40 minutes plus set-up, clean-up, and baking time.

Special tips: Maybe toss in some chocolate chips. Couldn't hurt.




INGREDIENTS

2 C OIL
3 C SUGAR
8 EGGS, slightly beaten

4 C FLOUR
4 tsp CINNAMON
2 tsp SALT
4 tsp BAKING POWDER
4 tsp BAKING SODA

6 C GRATED RAW CARROTS
1C CHOPPED NUTS

SOME CHOCOLATE CHIPS

2 tsp VANILLA


FROSTING INGREDIENTS

TWO 8-oz. packages CREAM CHEESE
1 C MELTED BUTTER
3 C POWDERED SUGAR
4 tsp VANILLA




WHAT TO DO

HEAT OVEN TO 350°.


In a good-sized bowl, mix

2 C OIL
3 C SUGAR
8 slightly beaten EGGS


Into a real big bowl, SIFT

4C FLOUR
4 tsp CINNAMON
2 tsp SALT
4 tsp BAKING POWDER
4 tsp BAKING SODA


Use a food processor to chop

1C NUTS


and then grate
6 C RAW CARROTS



MIX THE WET AND THE DRY.

Blend in the grated CARROTS.
Add 2 tsp VANILLA.
Pour into two GREASED 9x13 pans.
BAKE 50 MINUTES.




FROSTING

Beat well:

TWO 8-oz. packages CREAM CHEESE
1 C MELTED BUTTER
3 C POWDERED SUGAR
4 tsp VANILLA

Spread it. Lick the beaters, spatula, and bowl.
 ♦


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This page was updated August 13, 2005, 1851 HST

© 2005 by Bud Grossmann