Frugal Moment of the Week

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I think this frugality kick is really starting to settle in. Why, you ask? Well today as I was cooking dinner for the man unit I decided to juice a few carrots and a pineapple as I love fresh juice. I’ve never been a fan of store bought juice because of all the preservatives and corn syrup-yuck! So after juicing all the carrots, as usual I have lots of shredded carrots left over. I hate to be westeful so as I fix the plates I got the bright idea to make a carrot cake with the leftover shredded carrots!

I made it from scratch all with ingredients we already had here and it was a HIT! I should have left it a little longer in the oven but it still turned out just fine. Here’s the recipe, just in case any of you want to try it out:

Carrot Cake

Ingredients

• 3 cups grated carrots
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup golden raisins
• 1 1/4 cups confectioners’ sugar
• 1 (3 ounce) package cream cheese
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract

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Directions

1. Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
2. Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
3. Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
4. To make Cream Cheese Glaze: Blend together confectioners’ sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

YUM!