About Me

My photo
I'm a mother of four grandmother of seven and great grandmother of one. I have many hobbies and interests but gardening and rug hooking are my main interest at the moment. I live with my husband in the house that we built with the help of my brothers and have been married for 51years.

Monday, November 1, 2010

CARROT CAKE & BRUSSEL SPROUTS

I  thought that I better post my Carrot Cake receipe before I forget.  This cake is moist and delicious without the cream cheese frosting, but I usually cheat and buy the Betty Crocker Cream Cheese Frosting just because my life is so busy or maybe because I'm just plain too lazy to bother.



                                                         CARROT CAKE
2          cups all purpose flour
1 1/4    cups brown sugar
2 tsp.    baking soda
1 tsp     baking powder
2 tsp     cinnamon
1/4 tsp   salt
4 large   eggs
3/4 cup  vegetable oil
3 cups   grated carrots
1 cup    chopped walnuts

Preheat oven to 350 F. Grease and flour Bunt or tube pan. Mix dry ingredients together.
Add eggs and oil and beat until well blended, scrape sides.
Mix in carrots and walnuts. pour in prepared pan.
Bake for 50 to 60 minutes or until done. Test with a tooth pic . If the tooth pic comes out clean , it is done.
Cool on  cake rack for 10 minutes before removing from pan. When completely cool, frost with Cream Cheese Frosting.   NOTE  In my oven, the cake is ready in 50 minutes.

                                                       CREAM CHEESE FROSTING

6 oz.     cream cheese
2 Tbsp  butter
2 cups   icing sugar
1 tsp.    vanilla

Beat cream cheese and butter, add icing sugar and vanilla, beat at high speed until fluffy. Spread on
carrot cake.


My daughter Jackie came over today to harvest the rest of her beets and the Brussel Sprouts that her daughter planted this past spring.  She started her own seeds and then transplanted them in the garden on the other side of our cedar edge. There was so much Brussel Sprouts that my daughter gave me 5 full plants and I filled a grocery bag with the sprouts. I had some last week and they were absolutely delicious.

Thanks for the visit and for leaving a comment. JB

11 comments:

  1. And I STILL have two large boxes FULL of stalks and sprouts. I am going to have to be rather creative in the kitchen for the next few weeks!

    ReplyDelete
  2. Hi Jackie, I think that I better learn to count. I read on Facebook that you gave me 6 stalks and by gosh, you did. I counted the empty stalks and could see only 5, but one was hiding behind the others.

    You're a superb cook Jackie and I'm sure that you will find many ways to serve Brussel Sprouts. I'm sure they'll keep if you put them with the bottom down in a box where' it cool. I'm thinking of Brussel Sprout egg rolls, Brussel Sprout stir fries he, he. Have you checked at the grocery store, the price of Brussel Sprouts? Hugs, Mom.

    ReplyDelete
  3. I love this carrot cake recipe. And it seems that many other people do too since I am often requested to bring a carrot cake to potlucks.
    I am not a nut fan though, so I use 1 cup of raisins instead of walnuts.

    ReplyDelete
  4. I am so glad you posted your Carrot cake recipe. When you posted the picture I couldn't wait to make it. The brussel sprouts look wonderful. I have never been able to grow them as it must got to hot here. I have never even seen them growing like that before. Wonderful picture.
    Thanks for the recipe too.

    ReplyDelete
  5. Christine, I put some brown sugar instead of white and like it better. Raisins sounds lovely. I put sunflower seeds in the one I baked for Jackie because she can't have nuts. As for me I love any types of nuts.

    Farm Girl, you're welcome. Let me know how your carrot cake turns out.
    I grew Brussel Sprouts years ago but never planted them again and I can't remember why. JB

    ReplyDelete
  6. Julia,
    Your cake looks so wonderful my mouth is watering! I wish someone here would bake us one! LOL Too bad the dogs can't cook! I do the same thing and buy the canned frosting too....that is when I DO get time to bake! Brussel Sprouts are supposed to be good for you aren't they? Your pics are wonderful! Thanks for the sweet words on my blog....
    Always!
    Cathy G

    ReplyDelete
  7. Cathy, if you lived closer by, nothing would please me more than to bake a carrot cake for you.
    I'm cooking some Brussel Sprouts for dinner today with some pork sirloin chops, baked potatos and carrots.

    What I would like to do is to gather my blogging friends together and have a little party. Wouldn't that be a hoot? Have a great day, hugs. JB

    ReplyDelete
  8. Hi Julia! Hey, thanks for the recipe! I'm going to give it a try. I've never baked a carrot cake, which is silly because it's my favorite. I may give it a try this weekend.

    ReplyDelete
  9. Hi Dulcy, that's great. I hope that you'll let me know how you made out. I grind my carrots in the food processor.

    To facilitate removing the cake from the tube pan I cut a circle out of clean heavy cardboard and I cut a hole in the center to flip the cake upside down and I remove the tube and then just turn the cake on a rack to finish cooling. JB

    ReplyDelete
  10. Julia, I love the pictures of the brussel sprouts! I have never seen any out of the ground. I have been outside weeding and just came in to get some water. Cheri

    ReplyDelete
  11. Cheri, the Brussel Sprouts have leaves at each sprouts and we knocked them down to pick the sprouts. Glad you like the pictures. JB

    ReplyDelete