I saw today in the NW Indiana Times that there’s a new cookbook – “More Recipes From the Farm: Family Recipes and Memories of a Lifetime” (Pediment Press, 2007, $29.95) – on its way from one of the farm-connected journalists in Northwest Indiana. Columnist Phil Potempa writes a “From the Farm” column each week, with mouth-watering recipes he continues to gather. The new book is due out by Mother’s Day.
To conclude the column about the new book, Phil shared this spring perfect recipe for “Not Just Another Carrot Cake.”
Cake:
2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla
2-1/4 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
2 cups flaked coconut
1 (8-ounce) can crushed pineapple, drained
1 cup finely chopped walnuts
1 cup dark raisins
Frosting:
8 ounces cream cheese, softened
1/2 stick butter
1/4 cup milk
2 teaspoons vanilla
1/4 teaspoon salt
5 cups powdered sugar
* Combine sugar, oil, eggs and vanilla in a large bowl.
* Stir in flour, cinnamon, baking soda and salt and mix well.
* Fold in carrots, coconut, pineapple, walnuts and raisins.
* Pour batter into a 9-inch-by-13-inch greased and floured baking pan.
* Bake at 350 degrees for 50 minutes or until toothpick inserted comes out clean. Remove from oven and cool in pan for 40 minutes before frosting.
* To make frosting, combine all ingredients EXCEPT powdered sugar, blending with electric mixer, then add powdered sugar 1 cup at a time. Frost cake and keep covered and refrigerated until served. Makes 16 servings.
Virtual Farmgirl 