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The straw-bale garden has kept us supplied with healthy veggies all summer — lettuce, green onions, squash, tomatoes, cucumbers, peppers and carrots. As much as I enjoy the bounty, by August, gardening chores start to feel oppressive. The wealth of produce presents a daily challenge my cooking creativity.

I decided to use the carrots languishing in the veggie bin to make David a carrot cake for his birthday. I like recipes with simple pantry ingredients that avoid last minute trips to the store.  Creamed cheese frosting is the perfect compliment for carrot cake, but I didn’t have creamed cheese on hand. Luckily, a quick Internet search turned up a simple recipe for sour cream frosting which I think is a worthy substitute. Here are the recipes:

Carrot Cake

Dry Ingredients:
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon cinnamon

1 cup chopped nuts
2 cups white sugar

Wet Ingredients:
3 cups grated carrots
4 eggs
2 tablespoons vanilla
1 1/4 cups cooking oil

Mix eggs, sugar, oil and vanilla. Add flour, baking powder, baking soda, salt and cinnamon to mixture. Add grated carrots. Fold in nuts. Bake in 9×13 pan at 350° for approximately 30 minutes (until toothpick inserted in center comes out clean). Let cool before frosting.

This recipe is from: Allrecipes.com

Sour Cream Frosting

1/3 cup butter (softened)
1/2 cup sour cream
3 cups powdered sugar

Beat the butter until creamy. Add powdered sugar slowly. Add the sour cream and beat until you have a smooth creamy consistency.

This recipe is from:  http://www.culturesforhealth.com/learn/recipe/cream-recipes/sour-cream-vanilla-frosting/

(It’s healthy—made from fresh carrots from my garden.) 😜

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