Today is my son's 39th birthday! Happy Birthday, Scott! For at least the last 30 years he has requested carrot cake made from the same old recipe! I will be giving you that recipe today.
In addition to the cake I also made a few of his favorite foods for supper. Don't we always celebrate with food?!!! By the looks of my hips I must do a lot of celebrating:))) Non-vegetarians have probably never heard of Loma Linda Tender Bits but vegetarians surely have. I bread them and fry (nasty word) them in a little oil. Then another of his favorites that I rarely make is carrot salad--yum! yum! I rounded out the meal with some hashbrowns I made from the potatoes I baked yesterday.
I have seen a lot of recipes for carrot salad but mine is simple--grated carrots, pineapple chunks, raisins and mayonnaise--simple! If I have mini marshmallows I throw some in but I usually don't have any on hand.
2 cups sugar
2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
1 1/2 cups oil
3 cups grated raw carrots
1 cup chopped nuts
Combine ingredients with an electric mixer, adding eggs one at a time. Add nuts and carrots last. Pour into baking pan--oblong, angel food, bunt or 2 layers. Bake in a 350 degree oven for 40 minutes if using a layer pan; bake 1 hour and 20 minutes if using an angel food or bundt pan.
3 ounces cream cheese
1/4 cup cream
1 teaspoon vanilla
2 1/2 cups powdered sugar
Blend cream cheese and cream; add vanilla and sugar. Cake may be frosted while warm.
This recipe comes from a cookbook I have had for years called An Apple A Day...Vegetarian Cookery by Doctors' Wives. However, if you are looking for healthy recipes, this is not the cookbook you're looking for--lots of fat and sugar in these recipes but they sure are yummy:) I get this cookbook out for special occasions only!
Enjoy your kids today--the little ones and the big ones! Kat