2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup oil
3 1/2 cups grated carrots
Preheat oven to 350 degrees.
Sift together the flour, sugar, baking soda and cinnamon in a medium-sized bowl.
In a large bowl, beat the eggs until they're frothy. Slowly add in the oil. Gradually add in the flour mixture, stirring until smooth. Fold in the carrots.
Pour the batter into a greased 9-by-13" sheet pan. Bake for 30 minutes, or until a toothpick inserted into the center of the cake pulls out clean.
4 tablespoons butter, softened
1 eight-ounce package of cream cheese
1 teaspoon vanilla
2-3 cups powdered sugar
Use an electric mixer to cream together the butter, cream cheese and vanilla in a bowl. Gradually beat in 1/2 cup of powered sugar at a time, until you've reached your desired texture and sweetness.
Smooth the icing over the cooled cake. Cut into small squares to serve — or stack two squares for a "layer" cake.
Randolph Center, VT
JUNE 20-24 or JULY 11-15 FOR GIRLS ENTERING GRADES 9-10 Rosie’s Girls overnight STEM & trades Leadership Camps for girls entering 9th and 10th grades help girls connect and expand possibilities as they explore careers and experience engineering, architecture, computer science, fire science, welding, building trades and more. The camps…(more)
Our son fell in LOVE with farming due to his amazing experience at New Village…
Our 2 kids have been attending Audubon Vermont's Preschool Nature Camp and Ecology Day Camp…
I LOVE BIRCH HILL