Half Broke Horses Carrot Cake

Nothing fancy.  Just for fun.

Last week our book club met to discuss Jeannette Walls Half Broke Horses, a "true life novel" based on the life of her amazing grandmother Lily, who at fifteen rode 500 miles by herself on horseback to teach at a one room schoolhouse.  That is only one instance of her spunk and spark. Read it this summer to find a lifetime's worth.

To go along with the theme, I made gingerbread molasses horse cookies (and broke a few in half!) and a carrot cake with cream cheese icing. Nancy, another member of the group, brought oatmeal cookies.  So oats, carrots, and molasses--horsie delights--were adequately represented. 

Carrot Cake

Dry ingredients:

2 cups flour

1 1/2 t (teaspoon) cinnamon

1 t baking soda

1 t vanilla

1/2 t salt

1/4 t nutmeg 

1 1/2 cup sugar
1 cup vegetable oil
3 eggs

3 cups of shredded carrots

1 cup chopped walnuts

Oven: 350 F

Prep 13 x 9 pan with baking spray (or grease and flour)

• Combine dry ingredients and set aside
• In stand mixer, beat sugar, oil and eggs until combined and then slowly add dry ingredients.  Beat on low, scraping sides until mixed. 
• With wooden spoon or rubber spatula, stir in carrots and nuts.
• Spread batter evenly in prepared pan.
• Bake at 350 about 40 minutes--until toothpick comes out clean.
• Cool in pan on rack for an hour before removing to cool further. Or if desired, keep in pan and frost only the top.

Cream Cheese Frosting

8 oz cream cheese--room temp

1/4 cup butter--room temp

1 T (tablespoon) milk

1 t (teaspoon) vanilla

4 cups confectioners sugar

Beat first four ingredients until smooth; then slowly add confectioners sugar until desired consistency.

*Store cake covered in refrigerator--keeps for a few days and still tastes great!

Enjoy!  And remember, not everything turns out great the first time!