In a medium bowl, sift together:
2 c cake flour
2 tsp of each: baking soda, baking powder, and cinnamon
1 tsp salt
In a large bowl, combine:
1 ½ c oil (can use ½ c oil and 1 c apple sauce)
2 c sugar
4 eggs, adding one at a time
4 c shredded carrots
1 ½ c chopped pecans
Gradually add flour mixture into the large bowl. Pour into 3 8" cake pans that are greased and lined with wax paper, or a greased and floured 13x9" pan. Bake @ 325̊ degrees for 45-60 minutes until sides start to pull away from pan. Let cool 30 minutes before icing.
Cream Cheese Icing
1 stick butter, softened
8 oz cream cheese, softened
1 tsp vanilla
Box Confectioner's sugar
Whip together butter and cream cheese. Add vanilla and powdered sugar. If too stiff for spreading, thin with milk. Sprinkle with nutty topping, if desired.
Cook's note: Amy made this in cake pans and used the oil/applesauce combination, which made for a very moist cake. I will try that the next time. I always made this in the oblong glass dish, but cake pans worked very well.
"Bug Juice" is the name of our favorite summertime drink, and it brings back such fond childhood memories!
You have to make it in a large drink cooler when you're expecting a crowd because it makes a ton (3+ gallons?).
All you need are two cans frozen lemonade concentrate and one can grape concentrate (all approximately the same size). Follow the directions on the can for how much water to add. (I also added several extra cans of water because it was too sweet to me otherwise.) Enjoy!