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