FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
Woman bakes nearly 100 carrot cakes for Christmas gifts
Bonnie Stone bakes at least 90 loaf-sized carrot cakes each year, starting in the fall with her kitchen helpers, storing them in the freezer then handing out the treats closer to the holidays.
“As Christmas nears, she becomes the Santa Claus of the carrot-cake world, handing out loaves to those who check her blood pressure, groom her dog or spray her house for bugs,” writes reporter Cathy Dyson in her Sunday article.
If you missed her story, “Baker has driven folks nuts for carrot cakes since 1968,” you can find it on our tablet site here.
And if you’re suddenly in the mood for cake, and may not be a a lucky recipient, you’re still in luck. Stone has shared her recipe–and her tips for using a mixture of walnuts and pecans.
From Bonnie Stone; makes 16 to 20 servings
- 2 cups sugar
- 1 cups oil
- 4 eggs
- 2 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 3 cups coarsely grated raw carrots
- 1 cups chopped nuts
- Combine sugar, oil and eggs; beat at medium speed for 2 minutes.
- Sift dry ingredients together; add to oil mixture and beat at low speed for 1 minute. Add grated carrots and nuts.
- Spread batter in greased and floured 13×9 inch loaf pans.
- Bake at 300 degrees for one hour, until cake tests done with a toothpick. When cool, spread with Cream Cheese Frosting.
- 1 package (8 ounces) of cream cheese
- 1/2 cup (1 stick) of butter or margarine
- 2 teaspoons vanilla
- 1 package (1 pound) confectioners sugar (sift if lumpy)
- Let cream cheese and butter warm to room temperature. Beat them together and add the vanilla. Gradually beat in sugar.
- Add more sugar to thicken or milk to thin frosting if needed for good spreading consistency.