We are certainly smack-dab in the middle of Fall, although most department stores are time traveling to the future, displaying their Christmas decorations now, bless their commercial hearts.
But we're not there yet, are we. We're still "Fall"ing Into Flavor.
Speaking of "we," Mark Twain said: Only kings, presidents, editors, and people with tapeworms have the right to use the editorial "we." Are you wondering which category I'm in?
Regarding "Fall Into Flavor," I prefer that you choose to share your recipes with
While we're at it, I'd like some of your Halloween candy, too. I don't like having to trudge around and be all uncomfortable to get candy; I'd much prefer to sit at home in my La-Z-Boy while you work for it and then give me your candy. Works for me! Just spreadin' the wealth around, ya know. Ya.
Jorge's Favorite Carrot Cake With Cream Cheese Icing
Thus, I made it for his birthday. This cake gets rave reviews everywhere I take it. The most time-consuming part is grating three cups of carrots, but my motto is, if you really love Jorge, you will not care that you scrape up your knuckles while making his favorite cake.
Grate 3 c. carrots; set aside.
In a large bowl, mix 2 c. white sugar, 1 1/2 c. oil and 4 unbeaten eggs.
In another bowl, combine 2 c. flour, 1 1/2 t. soda, 2 t.cinnamon, 1 t. salt.
Add wet mixture to dry mixture.
Add carrots and 1/2 to 1 c. chopped pecans or walnuts, if you like.
Grease and flour pan. Bake 300* for 50 minutes.
Cream Cheese Frosting
1 8oz. brick of cream cheese, softened
1/4 c. butter (bam!)
1 lb. powdered sugar
2 t. vanilla
Blend cream cheese and butter. Slowly add powdered sugar and vanilla. Make sure cake is completely cooled before frosting.
And now let's get to sharing, shall we?