14-KARAT CAKE

 While I am not one for cakes, I LOVE carrot cake (minus the raisins, of course)!  This recipe is another one from my family reunion cookbook from 1998, the same book with the peanut butter bars recipe.  This recipe comes from my Uncle John and is often used in my family, frequently found at weddings and birthdays.  This cake is dense, very moist and absolutely delicious :)

 In my immediate family birthdays come in clusters.  This week happened to be one of those clusters.  My mother and sister celebrated their birthdays two days apart.  What better cake to make for them both than this carrot cake?!  It is no secret that I don't like raisins, so every time I make this I leave out the raisins.  Baker's prerogative!  As I was getting ready to make this cake I kept thinking of how it would taste with cranberries instead of raisins.  I just was not sure about combining cranberries and carrots.  I asked my sister for a second opinion and she thought I should go for it, so I did.  I must say it turned out pretty good!


INGREDIENTS:

3 C. sifted flour                                                    1 1/2 C. cooking oil
2 C. sugar                                                            4 large eggs, beaten
2 tsp soda                                                            3 C. grated raw carrots
2 tsp salt                                                              1 C. chopped nuts
2 tsp cinnamon                                                     1 C. raisins (or cranberries)


DIRECTIONS:

 Combine dry ingredients, add oil and mix well. Add beaten eggs; mix thoroughly.  Add carrots, nuts and raisins. Bake in a well-greased 9 x 13 inch pan for 30 minutes at 350 degrees, then reduce the heat to 300 degrees and bake for an additional 30 minutes.

14-KARAT CAKE CREAM CHEESE ICING

1 Cube butter
8 oz. cream cheese
1 lb. powdered sugar
2 tsp vanilla

 Cream butter and cream cheese together. Add sugar and vanilla. Spread on cooled cake generously.


~My sister likes dark chocolate.  So on her cake I put a layer of dark chocolate on top of the cake and then put the cream cheese icing on top of that.

~For me, I ALWAYS use the cream cheese icing with this cake.  They compliment each other very well.  I couldn't imagine using a different icing/frosting.

~I didn't put on all the icing this time.  When you follow the recipe it allows for a generous amount of icing.