*CARROT CAKE TO DIE FOR ASHTON STYLE #(78)

      I am not a great fan of cakes; ok there are exceptions such as cheese cake, cassata cake, Italian strawberry cake, English plum pudding, English Christmas pudding, and one of my favorite Fruit Cake,  and a few others. But one cake remains my favorite and that is carrot cake.  Not just any carrot cake.  I can't stand store bought carrot cake which has no flavor and just a half a carrot ,if that, in the recipe. A few 

exceptions is one made at a bakery and also the one I am giving you the recipe for! ENJOY

INGREDIENTS:

       1 1/4 cups of Crisco or equiv

       4 eggs

       2 cups sugar

       2 cups flour

       2 cups grated carrots

       1 cup crushed pineapple

       1 cup dark raisins
       2 tsp pure vanila

       2 tsp cinnamon

       2 tsp baking soda

       1 tsp salt

DIRECTIONS:

     1. preheat the oven to 350 degrees

     2. mix all the dry ingredients

     3. beat eggs until incorporated

     4. add the sugar and Crisco and mix

         until incorporated

     5. add the dry ingredients a little at a time

     6. add the carrots and pineaple and raisins

         and mix until incorporated with the other

         ingredients

     7. you can use two 9 1/2 inch cake pans 

        which  you first butter the entire insides then put

         a 1/2 cup of flour and keep moving it around

        the insides until it is all covered

    8. pour batter evenly into the pans

    9. bake for 35 to 40 minutes until a toothpick comes

        out clean when you stick it in the center of the cakes

ICING RECIPE:

     INGREDIENTS:

         1 1/2 sticks of butter which is at room

         temperature

         1 1/2  bags of powdered sugar

         4 tsp vanilla

         6 oz of  Philadelphia Cream Cheese

DIRECTIONS:

          1. mix the butter, which should be at room

             temperature, powdered sugar, vanila, and
             one pkgof Philadelphia Cream cheese also
             at room temp. with 2 tab of milk in a mixer
             and mix on medium spead with a beater
             until the icing is nice and creamy

         2. take the cakes out of the cake pans and

             if neccesary using a thin double thread cut

            the dome top of one cake even and put it

           on the bottom of a plate and put icing on

           until it is covered and then put the next cake

           on top of it so it is even and then ice the sides

           and top of the cake

          

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