September has rocked us gently into our end of the summer schedules and everything falls into place as it has for as many years as I can remember. School, games, birthdays (in our case), plans, trips, visitors, parties and a gentle giving into more indoor activities than outdoor.
We have Nate, Matt, and Andy's birthdays in a few days. I can't believe how old they are! September calls for carrot cake.
Chef In Training with Vanessa Carrusel.
This CARROT CAKE is the BEST EVER! It is so moist and the flavor is wonderful!
Ingredients
- 3 cups sugar
- 3 eggs
- 2 cups grated carrots
- 1 (13 ounce) can of pineapple, mostly drained)
- 1¼ cups vegetable oil
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
FROSTING
- 12 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13 inch baking pan with vegetable spray.
- In a large mixing bowl, combine sugar, eggs, carrots, pineapple and oil. Mix well. Add flour, salt, baking soda and cinnamon. Mix again and pour into a baking pan.
- Bake at 350 degrees F for 50 to 60 minutes until cake is done. Cool completely.
FROSTING
- In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and beat until well mixed. Add vanilla and beat again.
- Frost cooled cake and sprinkle with chopped pecans.
Good ideas:
Andy is going to the outdoor market today and I am trying this tomorrow.
Acadiana's Thrifty Mom
Slow cooker spaghetti squash and meatballs. Delicious, healthy, and very filling. Just set it and forget it. Recipe here:
http://www.the11best.com/summer-crock-pot-recipes
http://www.the11best.com/summer-crock-pot-recipes
I know it is way too early, but I saw this and think it is a great idea.
