Carrot Cake

I doubt it's seasonally correct, but I make it through the winter on carrots: Carrot Soup & Carrot Cake, which I make together. Even the color (orange is my favorite) is warm!

you'll need:
3 cups carrots, shredded 
1 cup pineapple, diced 
1/2 cup raisins, currants or chopped nuts (optional) 
2 1/4 cups flour 
1/2 cup sugar 
3/4 cup brown sugar 
1 1/4 teaspoons baking soda 
1 teaspoon baking powder 
2 teaspoons cinnamon 
1/4 teaspoon ground cloves 
1/4 teaspoon salt 
1 cup vegetable oil 
4 eggs 
frosting 
1 to 1 1/2 hours (30 minutes actual work time) 
Makes 2 loaves -- serves 6-8, easy

Preheat oven to 350 F.
Mix all dry ingredients together in a large bowl.
Blend in oil.
Beat in eggs.
Stir in pineapple, raisins or nuts, & carrots.

Pour batter into 2 well-buttered bread pans (9" loaves) & bake for 30 minutes or until
fork comes out almost clean. I have found that it's best to undercook them a bit because
they continue to cook as they cool & can become dry if you're not careful.
Let the loaves set in the pans for 5 minutes before removing them to cool. Allow the
loaves to cool completely before frosting.

Cream Cheese Frosting

16 oz cream cheese 
1 cup confectioner's sugar 
2 teaspoons vanilla 

Beat cream cheese until smooth.
Beat in sugar & vanilla (I use a vanilla syrup instead of vanilla extract).
Frost when the cakes are cool.
Sienna Moonfire Designs