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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Previously unpublished recipe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.
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Elizabeth, Baking, 1990
© 1990 by Bud Grossmann
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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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