Tomorrow is Thanksgiving. We’re all getting together at my mother’s house for dinner. Well we’re supposed to meet around 2:00 but I’m sure some won’t be there until around 3:30. My family has a habit of being late. It’s almost a family tradition!!
Yes we are even inviting my childrens new ‘adoptive grandfather’ Charlie too. He’s bringing the turkey. I’m making a carrot cake and everyone else has a dish they are too bring. I love carrot cake and have a recipe my great-grandmother gave me a long time ago. It’s the best carrot cake ever. In fact, here’s the recipe:
Carrot Cake
2 cups grated carrots
1 small can of crushed pineapple not drained
1 1/2 cups Wesson oil (doesn’t have to be Wesson oil)
2 cups sugar
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon (may use 2 if desired but I use 1)
2 teaspoons baking soda
4 eggs
1/2 cup chopped pecans.
Cream oil and sugar together. Add Carrots, pineapple and nuts. Add eggs one
at a time and beat well. Add dry ingredients sifted together.
Bake in 3 layers at 350 degrees approximately 45 minutes or until done by
sticking a toothpick in the middle and it comes out clean.
Frosting for Carrot Cake
1 8 ounce package of creamed cheese
1 stick of margarine
1 box of powdered sugar
1 teaspoon vanilla
1 cup of chopped pecans
Have cheese and margarine soft. Set out of refrigerator a few hours.
Use electric mixer to mix in powdered sugar, vanilla and nuts.
Put in refrigerator after you frost it to make it set better after frosting.
Enjoy!!!!