Satisfy your lover's sweet tooth with a "jewel" of a dessert. Join Mr. Food in the kitchen as he bakes up a carrot cake just in time for Valentine's Day.
If a karat of diamonds isn't in the budget this Valentine’s Day, we can still melt their hearts in a sweet way with edible “karats” in a cake that we’ll want to make again and again!
In a large bowl, we blend together well 3 cups grated carrots (that’s about 1 pound of carrots), 2 cups each of sugar and flour, 1-1/2 cups vegetable oil, 1 cup each of flaked coconut and chopped walnuts, 4 eggs, 2 teaspoons each of baking soda and cinnamon, and 1 teaspoon salt, and pour it into 2 sprayed 8-inch round cake pans.
Into a preheated 350°F oven it goes for about 45 minutes, until the top and sides are golden brown and it passes the toothpick test.
Okay, while it’s cooling, we make a simple frosting by beating together 1 package of softened cream cheese, 4 cups confectioners’ sugar, 2 sticks softened butter, and 1 teaspoon vanilla.
Frost the cake, sprinkle on a bit of toasted coconut or some shredded carrot for garnish, and done! Check that out! It’s as good-looking as it is good-tasting! And when they get a forkful of that moist, rich, melt-in-their-mouth cake topped with that creamy frosting, will we ever score a bull's-eye straight to their hearts!
If you’d like the recipe, just send a self-addressed, stamped envelope, marked “Cupid’s Carrot Cake,” to me, Mr. Food, right here at the station, or look for it online for a very affordable surprise they’re going to love us for, 'cause it's the rich carrot cake we've always loved…even better!
And whether we make it for Valentine’s Day, or any day, the reaction will always be "OOH IT'S SO GOOD!!®"
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