We're Giving Away Some Great Recipes And Five Popr's Prizes, Too!

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!"

Simply Anonymom's Carrot Cake (from Joy of Baking)

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.

Care for Some Carrot Cake?

Aunt Julie, The Pop'r Queen, is at it again, Dear Readers. Remember, she's the one who's always on top of things in the kitchen. Didn't that Blueberry Pie just make your summer? What about the Strawberry Rhubarb number? And the Summer Block Party Chicken Salad? Did you positively salivate over Aunt Julie's Strawberry Salad? And who could forget that delightful Sherbet Watermelon, or the actually Good-For-You Fruit Pizza? But of course, I can't sing Aunt Julie's praises without mentioning the Taffy Bars, which are just perfect for Fall!

Aunti J., she of so many accomplishments, whipped up a Dee-LISH Carrot Cake recipe that's certain to please everyone in my household, for sure! Julie first wanted me to remind you that you only have Two. Days. Left to enter The Great New Pop'rs Giveaway. Don't miss out on your chance to be a Grand Prize Winner! We're pickin' two of 'em, ya know!!

I don't know about you, but Carrot Cake's my fave. Especially, when we use Aunt Julie's recipe!

Aunt Julie's Carrot Cake
2 cups sugar
1 ½ c. vegetable oil
4 eggs
2 tsp. baking soda
2 cups flour
2 tsp. cinnamon
1 tsp. salt
1 cup coconut
3 cups grated carrots
1 cup chopped walnuts

Bake at 350 degrees in two 8" layers (sprayed with non-stick spray) for 45-50 minutes. I make a recipe-and-a-half, to get three layers, and make a really high, impressive cake! Decorate with Cream Cheese Frosting.

Aunt Julie's Cream Cheese Frosting
8 ounces cream cheese, softened (not low-fat!)
1 cup butter, soft (2 sticks)
1 tsp. vanilla
4 cups powdered sugar
(Be sure to make extra frosting, if you make three layers!)

Aunt Julie, you've done it again. How many of you think Auntie J. should start a recipe blog? I sure do!