In 2010, we - along with my parents - had dinner with Mike, Angie, Luke, and a tiny-little Dorothy. In 2011, we - just Brad and I - were traveling to Seattle. This year, it's just Brad and I for Easter.
I've been
a bit of a slacker in the kitchen lately. So, I want to put together a real feast for Easter.
Here's what I'm thinking:
Roast Beef with Slow-Cooked Tomatoes and Garlic
Lemon Panko Parmesan Asparagus
Red, White, and Blue Mashed Potatoes
Carrot Cake (a family recipe)
The red cake plate seen above died a sad death in which the top cracked right off the base.
I'm still a little sad about that.
Uncle Wally's Carrot Cake
Cake Ingredients:
2C flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
4 eggs
2 tsp vanilla
2 C grated carrots
3/4 C nuts
8 oz crushed pineapple, drained
2 C sugar
1 1/2 C oil
1/2 tsp salt
Frosting Ingredients:
6 oz cream cheese, softened
1/2 C melted butter
2 C powdered sugar
1 tsp vanilla
1/2 C nuts
Directions for cake:
Preheat oven to 350.
Combine flour, baking powder, baking soda, and cinnamon. Set aside.
In another bowl, beat eggs. Add sugar, oil, salt, carrots, pineapple, and nuts. Stir mixture into flour.
Pour into greased 9 x 13 x 2 pan. Bake at 350 for 40 minutes.
I plan to ignore this part. I will bake in two round pans.
Remove from oven and cool on rack. Do not remove from pan. Frost - in pan - when cool.
Again, I will ignore this part. I want to make a layer cake.
Directions for frosting:
Combine cream cheese, butter, vanilla, and sugar. Beat until smooth. Use extra powdered sugar to sweeten.
And - you should be aware of this if you ever plan to eat at my house - I will eat some of the frosting (lick it from my fingers to be exact) before putting it on the cake. Don't worry, though. I never double dip.
