Carrot Cake is always good for any occasion. Many Historical League members have summer homes in the mountains. Margaret Pogue celebrated her birthday in the cool pines with Sharon Montegary (in background), Zona Lorig and Linda Fritsch.CARROT CAKE Recipe from Past President Sharron McKinney
Ingredients:
1 ½ C. oil
2 t. baking powder
4 eggs beaten
1 ½ t. salt
2 C. sugar
1 t. cinnamon
2 C. flour
2 t. baking soda
3 C. grated carrots
1 C. chopped nuts
Directions:
Beat oil and eggs until blended. Add rest of ingredients and mix. Stir in carrots and nuts.
Pour into 9X13 greased and floured baking pan. Bake in 350° oven 45” or until golden. Use a toothpick to check. May take a little longer to cook depending on oven. You can also use a large sheet pan (12X18) to make the cake less deep. Bake 40 minutes and check.
CREAM CHEESE FROSTING
Ingredients:
8 oz. softened cream cheese
½ C. softened butter
16 oz. powdered sugar
1 t. vanilla
Directions:
Beat cheese and butter until fluffy. Add sugar gradually until mixed.
Add vanilla and beat 5”. Makes enough to frost top and sides, if you chose
to remove from pan. If using a sheet pan, I leave it in the pan and frost top only.
Freezes well.
