World's Best Carrot Cake
Ingredients:
2 cup cake flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 beaten eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cup sugar
2 tsp vanilla
2 cup grated carrots
1 cup chopped walnuts (optional)
1 cup raisins (optional)
8 oz can crushed pineapple, drained
Combine flour, soda, salt and cinnamon...set aside.
Combine eggs, oil, milk, sugar and vanilla. Beat until smooth.
Stir in flour mixture, pineapple, carrots, nuts and raisins. Pour into
two greased and floured 9-inch cake pans.
Bake at 350 degrees for 35-40 minutes.
Immediately spread with buttermilk glaze (recipe follows). Cool in pans
for only 15 minutes -- NO LONGER OR CAKE WILL STICK TO THE PAN. Remove
from pan and cool completely.
Buttermilk glaze
1 cup sugar
1/2 tsp soda
1/2 cup buttermilk
1/2 cup butter
1 Tbsp light Karo syrup
1 tsp vanilla
Combine everything except vanilla. Bring to boil in heavy pan. Boil
for 4 minutes. Remove from heat, stir in vanilla. Pour while hot over
the cake (while both are hot).
Cream Cheese Frosting
1/2 cup soft butter
8 oz cream cheese, softened
1 tsp vanilla
2 cup sifted confectioners sugar
2 tsp milk or cream
Combine butter and cream cheese, beating until light and fluffy. Add
vanilla, sugar and milk. Beat until smooth. Frost cooled cake.
Egg Salad
Ingredients:
8 eggs
1 kosher dill pickle, finely chopped
4 green olives, finely chopped
2 Tbsp mayonnaise
1 Tbsp yellow mustard
salt and pepper to taste
Boil the eggs: put the eggs in cold water and bring it to a boil. When
the water boils, turn off the stove and let the eggs sit for 10-15 min
in the hot water. Peel under cool running water.
Mash the eggs with a fork or pastry blender. Add the rest of the
ingredients and mix well. Chill.
