Carrot Cake – Delan Matas
“This recipe is from a cookbook compiled in 1965 as a fund raiser for the school my siblings and I and lots of my nieces and nephews went to, St. Ann's School in Freeland PA. My mother contributed some of the recipes. She told me, “Delan Matas is a good cook. Try any of her recipes.” I used this carrot cake recipe to make cupcakes for Ken and Naomi to take to school on their birthdays year after year because it seemed to be a healthy recipe and it's easy to make and delicious. Naomi made carrot cake cupcakes for William's first birthday .” - Kay

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil (light olive oil or safflower oil are good choices)
4 eggs
3 cups grated carrots

Mix together dry ingredients. Add oil, mix. Add eggs, one at a time, beat well after each addition. Stir in the grated carrots. Pour batter into two greased and floured 9-inch round pans or three greased and floured 8-inch pans. Bake at 350 degrees F. for 35 minutes.

Cream Cheese Frosting – Delan Matas
(Supplemented with directions from Joy of Cooking)

8 ounces cream cheese, cold (not softened)
½ cup butter, room temperature (not cold)
2 teaspoons vanilla
1 pound confectioners sugar, sifted

Optional additions:
1 cup chopped walnuts
lemon zest
orange zest
cinnamon
any liqueur

Beat the cream cheese, butter and vanilla with an electric mixer until just blended, not longer. Add the powdered sugar a little at a time, just until the icing is smooth and spreadable. Do not over beat. You can use less powdered sugar if you prefer. Stir in any of the optional additions if you like.

One-half this recipe makes enough frosting for 30 to 36 cupcakes.