I absolutely love Carrot Cake and this recipe is simple and amazing! I am more than ready for Bill to be home this weekend, he has been out for almost 2 weeks! It will be a great weekend for family time, I may have to make this cake for Sunday lunch! We most often have everyone in the family over for Sunday lunch and everyone’s lunch of choice is Roast Beef so I figured I would share our lunch recipe with you!
Choose a Beef Roast of your liking, I often look for the manager specials.
Spices that I use:
2 Bay Leaves
1 Medium Size Onion Sliced
Lawry’s Seasoned Salt
Ground Black Pepper
Bag of Baby Carrots
Directions: Heat frying pan and sear all edges of the Roast to a nice dark brown, place in roaster. Wash thoroughly the red potatoes and cut off any black spots that need it, cut potatoes in half and suround the roast with them in the roaster. Sprinkle spices and Worchestshire Sauce over roast and lay bay leaves and sliced onion on top of roast. Pour bag of baby Carrots around the edge of the roast to fill in the gaps, use entire bag. Pour water in roaster until if fills up to the top edge of the roast.
Preheat oven to 350 Bake for 3 hours (make sure you have enough water in your roaster).
Gravy: Onece you remove the roast, potatoes, onions and carrots place the roaster on a burner and turn the burner on high. While waiting for the drippings to come to a boil mix 6 ozs of water with 5 TBLSP of Corn Starch, blend until there are no lumps in cup. Once drippings are boiling pour some Kitchen Bouquet into pan to the color of your liking for your gravy then add in the Corn STarch/Water mixture stirring constantly. Remove from heat and pour into gravy bowls.
Side note: We will have the green beans I mentioned the other day as well, we can’t seem to have a big meal without those they are such a hit with the little ones as well as Bill.
Carrot Spice Cake with Caramel Frosting
Prep: 45 Min. Bake: 25 Min Plus Cooling
- 1 package (18-1/4 ounces) spice cake mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- 4 eggs
- 3/4 cup water
- 1/2 cup Sour Cream
- 1/4 cup canola oil
- 1 cup shredded carrots
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- 1/4 cup raisins
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 4 cups confectioners’ sugar
- 1/2 cup caramel ice cream topping
- 1 to 2 tablespoons 2% milk
- In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended. Pour into two greased and floured 9-in. round baking pans.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large bowl, beat butter and cream cheese until fluffy. Add the confectioners’ sugar, ice cream topping and enough milk to achieve desired consistency. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator. Yield: 12 servings.
I hope you have a wonderfully blessed weekend! I will have more tips and recipes Monday! 🙂 If you have any questions about any of these just ask. Thank you!