From the Kitchen
Carrot Cake
1. Turn on over to 350 and
grate 2 cups carrots
2. Whip 4 large eggs, 1 1/2
cups white sugar,and 1/2
brown sugar for 20 seconds.  
Now add 1 1/2 cups canola oil
in a steady stream, thereby
creation the emulsion that
makes this recipe great!
3. Stir in 2 1/2 cups flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp cinnamon
1/2 ground nutmeg
1/8 ground cloves
1/2 tsp salt
4. Stir in carrots and
raisins or craisins
5. Pour into 13 x 9 inch
pan lined with parchment
paper and oiled.  Oven
should be heated up to
350 degrees by now...
6. Bake for 35 minutes.  
Remove from oven to cool just
a bit

7.  Frost with lemon icing made
with powdered sugar, juice and
a little zest from a lemon,and a
1/4 cup melted butter.  Add
water if it's too thick.  This
freezes nicely, too.