Charlotte: This is my grandma's recipe; I love it, she makes her little notations in the margins: CARROT CAKE WITH PINEAPPLE NIBLET FROSTING Heat together: 1 1/2 C water 1 1/2 C seedless raisins 1/4 C brown sugar 1 cup finely grated carrotts 1/3 cup butter 1/2 tsp each of cinnamon, allspice, salt 1/4 tsp each nutmeg and cloves Cool and add: 1 slightly beaten egg (fresh and at room temperature, she adds) 2 cups sifted flour, sifted with 1 tsp ea of baking powder and baking soda. Stir until smooth, pour into greased loaf pan. Bake about 45 min at 325 degrees. Cool. Frosting: Cream 1/2/ stick butter Add enough confectioners sugar to consistency you want if your frosting. Add juice from chunk pineapple and pineapple chunks; if you need more sugar add until consistency you desire. It can be frosting or drizzle. Sandy Wells Homer, Alaska
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