Wednesday, 10 October 2012

Thanksgiving Weekend

It was a wonderful but busy thanksgiving weekend starting out with a celebration of an amazing couple celebrating their 70th wedding anniversary. I was honored to make a cake for them. They love carrot cake.

70th anniversary carrot cake
Here's the recipe I use:

Carrot Cake

Preheat oven to 350℉
Grease and flour either 1- 9x13 and 1-8 inch square  
( I always make the 8 inch as an extra for my 89yr old father) 
or any pans of similar volume (  3 -9 inch rounds or squares)
2 cups all-purpose flour
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
2  tsp cinnamon
2 cups sugar
1 ½ cup oil
4 large eggs
2 ¾ cups grated carrots
1 341 ml can crushed pineapple drained
1 ¾ cup shredded coconut( I use 1/2 dessicated for smaller shred and different texture)
1 cup raisins (heat in microwave for 1 minute with a small amount of water to plump. Drain.)

Mix the flour, baking powder, baking soda, salt and cinnamon in a bowl. Set aside. 
In your mixer bowl whip  the sugar, oil and eggs until creamy.  Gradually add the flour mixture and start mixing. 
As the batter is coming together, add the carrots, pineapple, coconut and raisins. Don’t over mix.
Pour in  pans and bake for 35 to 45 minutes. (check at 35)
I test for doneness by pushing lightly on the top but you can also use a toothpick.

Cool  and frost.
Cream Cheese Frosting
1 8 oz package cream cheese
½ cup butter, room temperature
3 or more cups of powdered sugar
  1½ tsp vanilla

Whip all together until creamy. You may add more or less powdered 
sugar depending on how stiff you want your frosting.

We celebrated Thanksgiving with dinner on Monday:

thanksgiving table

fall flowers

I was so happy to find a few flowers still in the garden!

The food:

thanksgiving food

The menu:

Bread stuffing
Cranberry sauce
Gravy (best make ahead gravy ever recipe to follow)
Mashed potatoes
Scalloped corn
Mashed turnips and carrots
Layered salad
Green Beans
Butter buns

Best Make  ahead Turkey Gravy:


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