Well, Chad found the six pounds of shrimp defrosting at the back of the fridge and the four pints of Ben and Jerry’s hidden way at the back of the freezer. I guess this means that he’s deduced that there is a a birthday BBQ happening tonight in his honor.
We are making this great carrot cake (to go with his mom’s great cheese cake) for tonight. I made a quadruple batch of it for my birthday BBQ last year. It’s a xeroxed page from somebody else’s cookbook, so unfortunately I can’t give proper credit. There is a blurb though, which I will include here:
Grace Meadows from Taylorville, Illinois was a finalist in the “Bake-A-Cake” category of the Blue Ribbon Culinary Contest at the Illinois State Fair, Springfield, Illinois.
Makes 8 to 10 servings
4 eggs
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 cups sugar
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/8 tsp salt
3 cups grated carrot
1 1/2 cups coarsely chopped pecans or walnuts
Cream Cheese Icing (recipe follows)
Preheat oven to 350 F. Grease and flour 13 x 9-inch baking pan. Beat eggs and oil in a small bowl. combine flour, sugar, baking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Icing.
Cream Cheese Icing: Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.
