It’s the last few days of
January and we are finishing up our mini theme of National Days and a good one
to finish on is a super yummy one, Carrot Cake Day.
Monday, February 3rd
is National Carrot Cake Day. Every year Carrot Cake day is celebrated on February
3rd and it’s a day to eat this yummy dessert. Carrots are a natural
sweetener and have been used as sweeteners since the Middle Ages and in a way
this cake is a healthy option because it has vegetables in it. If you have a
favourite recipe then pull it out and make it, you still have time, Carrot Cake
Day isn’t until Monday, but if not we have provided one of our favourites for
you to try out. If you’re not into baking then head out to the local bakery or
grocery store and pick up a cake (see if they know that Monday is National Carrot
Cake Day).
Carrot Cake:
2 cups of flour
2 cups of sugar
½ tsp. of salt
1 tsp. of baking soda
2 tsp. of cinnamon
3 eggs
1 ½ cup of vegetable oil
2 cups of finely grated
carrots
1 tsp. of vanilla
1 cup of well drained
crushed pineapple
Cream Cheese Frosting:
2 packages, 3 ounces each,
of cream cheese
3 cups of icing sugar
6 Tbsp. of butter or
margarine
1 tsp. of vanilla
Preheat the oven to 350
degrees.
Grease a 13x9 inch pan and
put aside for now.
In a mixing bowl combine
all of the dry ingredients.
Next add the eggs, oil,
carrots, and vanilla. Beat until combined.
Stir in the pineapple and
then pour into the greased baking pan.
Bake for 50-60 minutes or
until the cake tester comes out clean.
While the cake is cooking
you can make your frosting. Combine all of the frosting ingredients in your
mixer’s bowl and beat until well blended and fluffy looking.
Once the cake is out of the
oven, allow it to cool before icing.
This cake makes 12-16
servings and can also be made into cupcakes which are yummy as well. You can
even leave them unfrosted too.
