What's a Lowly Carrot to do?

When you are trying to stay on a budget yet provide for your family, I've found that carrots come in very handy. For some strange reason, children will eat carrot sticks even if they won't touch steamed ones on the dinner plate. When mine were little, I'd put out a plate of crispy carrot sticks within reach and without saying a word, they would often disappear. An inexpensive yet healthy snack that usually kept them happy until the next meal. The first, tasty recipe that comes to mind for use with the misunderstood carrot is Carrot Cake. Except for grating the carrots, it is an easy recipe and always welcome. You don't have to bring up the subject of carrots when you serve it. Carrot Cake 2 cups granulated sugar 1 1/2 cups vegetable oil 4 eggs 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg Dash of ground cloves 2 teaspoons vanilla extract 3 cups, raw, grated carrots. 1/2 cup chopped nuts, your choice. I prefer walnuts. 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 2 cups all-purpose flour In the order listed, mix all the ingredients and stir to blend. Pour into a greased bundt pan, a tube pan, an oblong baking pan (approximately 9x13-inches), or two or three (depends on if you want a layer cake with lots of frosting between) 8-inch layer pans. You can put the batter into paper-lined cupcake pans, too.

Bake at 350 degrees in a preheated oven for about an hour depending on the size pan(s) you used. Cool and remove from pans to a  rack to finish cooling.

Frosting on the Cake

1 pound confectioner's sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 tablespoon grated lemon zest
8 ounces of cream cheese

Beat together the ingredients until light and fluffy. Make sure your cakes are completely cooled before frosting. Store cake in refrigerator.