Interest is increasing day-by-day in our Great New Popr's Thanksgiving Extravaganza, which runs through 11:59 p.m. on Thanksgiving Eve. To get started, Click & Comment Here. Then, don't forget to Click Here. And Here. And Here. And Here. We absolutely adore comments, plus each comment earns you a Great Giveaway Entry!
Another way to squeeze in a Few Extra Entries is to E-Mail Veggie Mom with a favorite recipe. Each recipe you send earns you another entry in our Great New Pop'rs Thanksgiving Extravaganza, so get crackin'--We have Five Grand Pop'rs Prizes to give away!
Today's Treats come from Simply Anonymom, a winner in our last Bloggy Giveaway! She's serving up a Delicious Dessert, so pay attention! Anon says this Carrot Cake is "the moistest cake ever!"
3/4 pound raw carrots finely grated
2 C all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 large eggs
1 1/2 c granulated white sugar
1 c vegetable or canola oil
1/2 c crushed pineapple or applesauce (optional)
2 tsp pure vanilla extract
Preheat oven to 350 degrees. Grease and flour 9x13 pan. Whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside. In a separate bowl, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract and pineapple or aplpesauce. Add the flour mixture and beat just until mixed. With a large rubber spatula, fold in the grated carrots. Pour batter into pan and bake for 35 to 45 minutes. When done, remove from oven and cook completely. Ice with Cream Cheese Frosting (recipe below). If you want to make two 9" round cakes, decrease baking time 5-10 minutes. Add 1 C nuts if you want it crunchier.
Simply Anonymom's Wonderful Cream Cheese Frosting
1/4 c unsalted butter at room temperature
8 oz. cream cheese at room temperature (I used 1/3 less fat)
2 c powdered sugar, sifted
1 tsp pure vanilla extract
Zest of one lemon (optional)
Beat the cream cheese and butter with mixer on low speed until very smooth. Gradually add in sugar and beat on low until smooth. Beat in vanilla and lemon zest (optional) until throughly mixed. Frost cake, cupcakes, cookies or whatever you plan on using with the frosting.
