Peachy the Magazine October November 2014

A Casual Drop-In on All Hallow’s Eve CARROT CAKE 1 ½ cups sugar 1 ¼ cups oil 4 eggs, beaten 2 cups flour 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon ½ cup nuts, chopped 3 cups carrots, grated Mix sugar, oil and beaten eggs. Sift flour, salt, soda and cinnamon together. Add flour mixture to egg mixture in four parts. Fold in nuts and carrots. Bake in slightly oiled tube pan at 350° for 55–60 minutes. Cool and ice. Icing 1 ½ sticks butter, softened 1 8 oz. package cream cheese, softened 1 box confectioners’ sugar NOTE: Carrot cake and icing recipe will also make 24 cupcakes, a 9 x 13 sheet cake or a layer cake (3 small 9-inch layers). For layer cake, increase icing recipe by 1½ times. 74 PEACHYTHEMAGAZINE.COM 2 teaspoons vanilla ½ cup nuts, chopped, optional Combine butter and cream cheese until well mixed. Add sugar and vanilla and beat well. Stir in nuts if desired. n

Peachy the Magazine October November 2014 | Page 76