Are you planning a feast?

Well there are 10 Turkeys to be cooked, 5 hams, 25 pounds of potatoes, more green beans than I can count and more food than you can imagine.  Of course we have to have some traditional New Orleans food like Gumbo, dirty rice and such.

I think I just gained 10 pounds just thinking about all of the food.  Cakes, pies, banana pudding and more deserts than you can imagine too.  The cooking will begin tomorrow so I have a busy day ahead of me.  Hey, do you like carrot cake?  Well here’s a great recipe for it that I guarantee you will love!

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!!!!