Carrot Cake

October is such an all time favorite month for everybody. The beautiful fall colors of the season, Halloween of course, but than there are birthdays...and not just any birthday. My granddaughter, the second oldest of my 4 grandchildren Sophia's 9th birthday. I mentioned in my "Tagged" answer that I had to learn from "Betty Crocker" to cook, and I did not mention, also, to bake, as well. At that time, a hundred years ago...(actually, in the seventies)...Betty Crocker recipes were very popular, as were Better Homes and Gardens. Seems like everybody had a cookbook from one, or the other, as I did. This recipe is really so easy, and your family will love this, especially the beautiful fall colors, even in the frosting, which is just a nice creme cheese frosting with a few drops of yellow, and red food color, to make it a pumpkin, orange color, few pieces of M&M's a fancy cake pan, or just one 9" pan, or a spring form pan, will make it fancy looking. So much nicer than a 13x9 which the recipe calls for.

Carrot Cake

adapted from Betty Crocker

1 cup light brown sugar

1 cup vegetable oil

3 eggs

2 cups all purpose flour

1/2 cup milk (I use 1/2 evaporated milk)

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon vanilla

dash of salt

3 cups shredded carrots (about 5 med. carrots)

do not use pre shredded carrots-they are too thick

Heat oven to 350 degrees. Grease bottom and sides of 13x9 8 inch or 9 inch round, or spring form pan, with shortening, or cooking spray. In a large bowl, beat sugar, eggs and vegetable oil with an electric hand mixer till combined for about a minute or 2. In a medium bowl, mix together the dry ingredients, and add them slowly to the wet mixture. Add the milk and vanilla to it, and beat on low, till all combined. Fold in the shredded carrots, and pour batter into pan. Bake for 30 minutes on 350 degrees, and lower the temperature to 325 degrees. Bake for an additional 25 minutes. Check by inserting toothpick into middle of the cake, to see if it comes out clean. Cool completely, before frosting, at least 1 hour.

Cream Cheese Frosting

1 package 8 oz. creme cheese softened

1/4 cup butter, softened

1 Tbsp of milk

(add about 7 drops of yellow food dye and 4 drops of red dye to the milk to make orange color)

1 teaspoon vanilla

4 cups powdered sugar

Mix all ingredients together until smooth and velvety. Frost cake, and immediately chill in freezer for about 20 minutes before decorating.