14 Carat Cake

Another "rerun".  Big difference is this time around - no New Years commitment (not saying I shouldn't have made the same commitment again - but I am wiser now - I only make commitments I plan on keeping).

I have to admit, it is a little difficult balancing a New Year commitment to eating healthier and having a food blog.  Add to it that my food blog isn't about gluten free, sugar free, fat free, meat free, cheese free, carb free, need I go on.  It's about my Grandma's Recipe Box(es) and her recipe's are loaded with all the stuff we probably shouldn't eat...but did I mention that my Grandma lived well in to her 90's?  So maybe the secret to a long life isn't about a diet "free" of all the good stuff...maybe the secret to long life IS about eating all the good stuff.  At least it's something to think about..specially after I think about how I just made this really great Carrot Cake that uses, oil and sugar galore...topped off with that ever loving Cream Cheese frosting...Yum...my mouth waters just thinking about it...and I know today, that the smell of that cake baking in my kitchen surely found it's way to my Grandma's kitchen in heaven.  This recipe was found neatly folded and tucked in the "cake" tab.  Due to the way it is folded, it didn't stick out and I have missed it several times as I looked for something sweet to make.  This one is a typed recipe...with "red" marks...you know, the kind a teacher makes when a word is mis-spelled.  Yep, it looks like my Grandma (the first grade teacher) used her red pencil to make corrections.  It starts with the title where  "Carrot" is spelled wrong (if you are referring to the vegetable vs a "gem"...although the title would reflect the gem...she was sure to point out this cake was about the vegetable), corrected in red, and it's noted that "nut"s are missing as an ingredient (in red)... and the oil needed a correction (in red) as well.  In my mind, I imagine that my Grandma was sitting at her kitchen table, multi-tasking.  Making a cake to take somewhere and correcting papers...and while she was using this recipe, she just couldn't help herself.

14 Carat Cake
2 cups flour                                        2 cups sugar
2 tsp Baking Powder                          1 1/2 cups oil
1 1/2 tsp soda                                    4 eggs
1 tsp salt                                            2 cups grated raw carrots
2 tsp cinnamon                                  1  8 1/2 oz pineapple, drained
chopped nuts (I used walnuts)          Cream Cheese Frosting


Sift together flour, baking powder, soda, salt and cinnamon.  Add sugar, oil and eggs and mix well.  Stir in carrots, drained pineapple and nuts.  Turn into 13 x 9 inch greased and floured pan and bake 350 degrees for 35 to 40 min., until the top springs back when touched lightly with a finger.    Cool a few minutes or until cool enough to frost.
                        Cream Cheese Frosting
1/2 cup butter 
1 8 oz pkg cream cheese, softened
1 tsp vanilla
1 lb. powdered sugar, sifted
Combine butter, cream cheese and vanilla and beat until well blended.  Add sugar gradually, beating vigorously.  If too thick add a small amount of milk to thin to spreading consistency.

Bubba has declared that he is going to eat ALL this cake and as he enjoyed this as dessert last night, I heard him thank Fyrne for this one.  I guess that means this one scored high.  He has asked me to make sure I keep this recipe out and make it again.  Good thing it's baseball season because I truly believe Bubba will eat as much of the cake as he can!