Karen harvested some carrots from the farm the day before the community meal and she decided to make Carrot Cake for dessert for the Gilmore Park Church community meal the next day. Sometimes, it’s only the day before the meal that Karen will know what she’ll be preparing for the community meal as it all depend on what she’s getting from the donors.
The Carrot Cake is fragrant with spices and the cream cheese frosting adds creaminess and sweetness to it.
As we were washing and peeling the carrots, we found two unique ones which is worth to do a show and tell. These two are like two pairs of dancers legs.
- 3/4 cup flour
- 1/2 cup whole wheat flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup brown sugar, lightly packed
- 2 teaspoon vanilla
- 2 cups grated carrots
The above ingredients will yield 20 servings of carrot cake from a 13 x 9″ pan. When we made this for the community meal, we used the ingredients for 40 servings and made it 3 times. The ingredients to make 40 servings is simply double the above ingredients except for the salt which is increase to 3/4 teaspoon only.
Click on the link below for the instructions.
Preheat oven to 350F.