__________________________________________________ M AMA’S CARROT CAKE Jackie Kemp ___________________________________________________ 2 c sugar 1 tsp soda 2 tsp cinnamon 1 c self rising flour 1 tsp salt 1-1/2 c wesson oil 4 eggs 3 c grated carrots DIRECTIONS: Preheat oven to 350º. Sift all dry ingredients in large mixing bowl. Stir in oil & eggs. Mix till blended. Add carrots & mix well. Pour in lightly greased & floured 13 x 9 pan. Bake for 45 mins. or until done. Cool before icing. Ice with “Mrs. Kayte’s” cream cheese icing. NOTE: ICING IS ON PAGE 81: Ms. Kayte’s Cream Cheese Cake. __________________________________________________ C ARROT CAKE RECIPE FOUND IN 1804 HOUSE Phyllis Hunter ___________________________________________________ 3 c plain flour 3 tsp baking soda 1-1/2 tsp cinnamon 1/2 tsp salt 3 c sugar 2 c grated carrots
1 c of chopped nuts (your favorite) 1 c crushed pineapple (drained) 1-1/2 c corn or vegetable oil
1 c raisins 2 tsp vanilla
3 eggs beaten
DIRECTIONS: Preheat oven to 350º. Use large 13 x 8 greased pan. Mix all ingredients together. Pour in pan. Bake at 350º for about 1 hour. If I use a crock type pan it may take only 50-55 mins. After the cake is finished baking, let cool for a few minutes. Poke holes in the top of the cake. Prepare the boiled glaze icing . 1 c sugar 1/2 c buttermilk 2 T butter 2 tsp vanilla 1/2 tsp baking soda In a medium saucepan over med to high heat to start the boil, ADD: sugar, buttermilk, butter & boil this for 3 mins (after it has started a good boil). Remove from heat & ADD: vanilla, baking soda (it will puff up) . Immediately pour over the top of the cake, smoothing it to let it soak evenly into all corners. Personally, I put mine in the fridge at this point & the texture becomes a dense/waxy/moist cake that you cannot stop eating. Promise! This cake is best eaten about 2-3 days later. ___________________________________________________ C HEESE CAKE PIE Donna Rekart ___________________________________________________ 1 8 oz cream cheese 1/2 c sugar 1-1/2 c sour cream 2 T vanilla 1 (12 oz) Cool Whip Graham cracker crust DIRECTIONS: Mix cream cheese & sugar. Add other ingredients & put into graham cracker crust. Chill for 4 hours before serving.
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