Mom

Mom often made this carrot cake for birthday celebrations. I got the recipe from my cousin Haley. Since Mom had passed away seven years earlier, Haley made it for Aunt Jaymie’s 60^th birthday as a way of ensuring that a piece of Mom was present.

CAKE:

Ingredients:

• 3 eggs, beaten, then add:
• 1 cup dark brown sugar
• 1 1/2 cups light oil (sunflower)
• 1/4 cup molasses (add molasses to oil in measuring cup)
• 3 cups flour (mixed wholemeal/white)
• 2 1/2 – 3 cups grated carrots
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp vanilla
• 8 oz cream cheese
• 1 cup chopped walnuts

Instructions:

• Grease and flour a cake pan.
• Bake at 350 degrees for 30-40 minutes until knife comes out clean.
• Same recipe for pumpkin cake- Just omit cream cheese and add tinned pumpkin)
• Then frost with Cream Cheese Frosting

FROSTING:

Ingredients:

• 8 oz cream cheese
• 4 oz butter
• Nearly lb icing sugar
• Vanilla to taste
• Lemon juice (or lime!)

Instructions:

• Beat together until smooth.