Tyent USA’s Tasty Thursday Recipe



                            Tyent Serves Up A Tasty Dessert Recipe



  “Let them eat cake


With the weekend fast approaching and summer in mid-stride, picnics, socials, and get-togethers are still in full swing. 

 For a dessert, it seems everybody brings chocolate chip cookies, brownies, or cupcakes.

 Nevertheless, if you are looking for something sweet and a little different to bring, then you’ll need a dessert that is guaranteed to you get rave reviews and requests for the recipe. 

 Once you make this cake you’ll find that you won’t need a special occasion to whip this up.  It is simple and delicious enough that you may want to make one just for the fun of it. 





I love carrot cake but you seldom see one at food functions.  I have been told by people that it’s because they believe them to be too complicated to make and since it is not a cake you see everyday, it must be too hard.


Well, we can dispense with that myth right now.  Here is a relatively simple recipe for the lightest, most delicious one-layer carrot cake that I and many others have ever tasted. 


 Duck   Show up with this one and I guarantee you people will be on this cake like a duck on a June bug.


Here’s the recipe.


Mama Dip’s Carrot Cake


2   Cups chopped walnuts


2 1/2  Cups self-rising flour


1 1/2   Teaspoons ground cinnamon


1-Teaspoon baking soda


2 Cups sugar


1-Cup vegetable oil


4 Large eggs


3 cups grated carrots


Preheat oven to 350 degrees.  Arrange the walnuts in a single layer on a baking sheet and bake for about 12 minutes or until toasted and fragrant.


Sift together cinnamon, flour, and baking soda.  Lightly grease the bottom of a nine-inch cake pan.  You can also use a bunt pan.


Beat the sugar and oil together with an electric mixer until smooth.  Add eggs, 1 at a time, beating until blended after each addition.  Gradually add flour mixture, beating at low speed just until blended after each addition.  Fold in carrots and 1 cup toasted almonds.  Spoon batter into prepared pan.


Bake at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted into the center comes out clean.  Remove from baking medium and place on a wire rack to cool for an hour.


Spread frosting on top of cake and sprinkle on the toasted walnuts as desired.


Carrot Cake





2         (8 ounce) packages of cream cheese


       ½-Cup butter (softened)


       2 (16-ounce) packages of powdered sugar


       2 Teaspoons of vanilla extract


Beat the cream cheese and butter at medium speed with an electric mixer until creamy.  Gradually add powdered sugar until fluffy and stir in vanilla.


Makes about 5 cups.


There you have it.  A cake so delicious you’ll be proud of yourself for baking it.




 Rabbit eating carrot


Note:  This awesome recipe is the original from Mildred Council, aka, Mama Dip, of Chapel Hill, North Carolina.


Image credits


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