Field Stone Cottage Blog

Sunday, March 23, 2008

Easter Celebration

Today, not only did we have the joy of worshiping our God, celebrating what He has done for us through the atoning death and resurrection of His Son, but we had the pleasure of sharing Easter dinner with our church family after the service. Our home was the location but we all contributed to the meal. Kim made Rosemary's Cheesy Potatoes and oh, boy, were they a hit! Rich and cheesy, just like the recipe says, they accompanied the ham perfectly. Also present and accounted for were various vegetables, another scrumptious potato dish and rolls. My assignment was dessert and I decided on carrot cake. This recipe, given to me by my friend, Julie, is the one I've made for several years now and I always get compliments on it. Today was no exception so I'm sharing the recipe with all of you.

2 cups sugar
4 eggs
1 1/3 cups canola oil
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
4 cups grated carrot (1 cup=4 ounces)
3/4 cup chopped walnuts (I substitute pecans)
1 cup raisins

Beat sugar, eggs and oil together. In a separate bowl, mix together dry ingredients. Add to sugar, egg and oil mixture and combine. Mix well. Stir in carrots, nuts and raisins. Spray 9 X 13 inch baking pan and pour in mixture. Bake for 45-60 minutes at 350 degrees F.

1/2 cup butter, softened
1 eight ounce package of cream cheese, softened
1 1/2 teaspoons grated lemon zest or peel
1 1/2 teaspoons grated orange zest or peel (If I don't have one or the other on hand, I just use 3 teaspoons of the one I do have.)
2 1/2 cups confectioner's sugar

Beat together butter and cream cheese at high speed until very light and well blended. Beat in the zests. Beat in sugar at low speed.


rosemary said...

I love carrot cake! And it's healthy too, right? With all those carrots counter-balancing the cream cheese...?

Glad you like the potatoes!

Dorothy said...

That's right, Rosemary! Carrot cake actually falls into the veggie group, not dessert.