Classic Carrot Cake

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                            FOOD FUNNY
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It wouldn't surprise me if this one from Rosemary Zwick were true:

A friend had a waitressing position open at his diner and asked job
seekers to fill out an application. Under "Salary Expected," a woman wrote "Friday."

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                            TODAY'S RECIPE
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Here's an old-fashioned recipe that doubles as a tasty way to feed your family some carrots.

Classic Carrot Cake

3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)

Mix together the carrots, raisins, brown sugar, oil, and eggs in a large
bowl. Add the remaining ingredients except for the cream cheese frosting
and mix well. Pour the batter into 2 greased and floured 8-inch (20 cm)
round cake pans. Bake in a preheated 350F (180C) oven for 25 to 30
minutes, until a toothpick inserted in the center comes out clean. Cool
on a wire rack for 10 minutes. Remove from pans and frost the top of one
layer with the frosting. Place the second layer on top and frost the top and sides of the cake.
Makes one 8-inch cake to serve 8 to 12.
Received on Thu Jun 3 20:03:00 2010