MAY 16 & 17, 2019
Feb 17 2:58 PM

Recipe: Mick's Carrot Cake

Feb 17 2:58 PM
Feb 17 2:58 PM

1 c. whole wheat flour

1 c. reg. flour

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. allspice

1 tsp. nutmeg

1 tsp. cocoa

¼ tsp. mace

4 oz. applesauce

½ c. buttermilk

1 c. corn oil

2 c. sugar

4 lg. eggs

1 c. pecans, minced

4 c. shredded carrots

Preheat oven to 350 degrees.  In a medium bowl mix the first 10 ingredients until thoroughly combined.  Ina large bowl mix the next 4 ingredients together.  Mix half the dry ingredients into that mixture.  Then add egg, dry ingredients, egg, dry ingredients, etc. until all is in the batter.  Then add pecans; mix until well blended.  Do not over mix.  Toss in carrots mix until well blended.  Oil and flour two (9-inch) round baking pans.  Pour half of the mixture into each pan and bake for 45 minutes or until toothpick comes out clean.  Cool on rack for 20 to 30 minutes.  Remove from pans and frost.


1 (8-oz.) pkg. cream cheese

2 sticks unsalted butter

1 box powdered sugar

1 tsp. vanilla

Pinch of salt

In a medium bowl bring cream cheese and butter to room temperature.  Beat the mixture until creamy, then add powdered sugar and beat excessively until fluffy; add vanilla and salt and mix well.  Spread on cool cake and serve.

Pastor Sherry Pollinzi

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