Friday is Gina’s birthday!
21 years old! Can you believe!!!

Her favorite cake is carrot cake so that’s what I will be making her for a birthday cake.

Probably nothing fancy, just in a 9×13 pan with tons of cream cheese frosting.

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The following recipe is one I have posted before, and is a little more elaborate, but well worth the effort if you should decide to try it.

I have had this recipe since the mid-50s. It is very different from carrot cakes made in recent years. I hope you like it!

Cook’s note: be sure to use BLACK walnuts or you won’t get the same product.

The ultimate Autumn dessert.

Recipe is around somewhere.

An electric dishwasher! Source: Ladies Home Journal (October, 1926)

Yummmmm. No need to bake! These are scrumptious!

INGREDIENTS

2 packs yeast
1/3 cup warm water 105 to 115 F.
1 1/2 cups milk
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/3 cup butter softened
5 cups all-purpose flour
Oil for frying
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GLAZE
1/2 cup butter melted
2 cups powdered sugar
2 teaspoons vanilla
5 to 7 tablespoons evaporated milk.

Combine lukewarm water and yeast in large mixer bowl. Let sit for 5 minutes.

Heat milk and let cool to lukewarm.

Add milk, sugar, salt, eggs, butter and 2 cups of flour to yeast mixture. Mix for 2 minutes at medium speed. Add remaining 3 cups of flour.

Form dough into a ball, cover and let rise 2 hours.

Roll dough out to about 1/4 inch thickness and cut out doughnuts. Fry in hot oil turning once, until golden brown.

Roll in glaze. (or other coating of your choice)

I love tater cakes and don’t remember actually seeing a recipe posted online.

One of my friends posted this one and it sounded perfect!

Thank you James.

Coffee is hot and perfectly perked!