It's been such a fun four years at Carrot Top Studio we felt the need to celebrate! We are so grateful for our many clients that traverse the globe and celebrate what they believe in many different faith communities. You are great encouragers, are full of wonderful ideas, and are fun to collaborate with on designing ministry stoles and worship banners.
This year's celebration stole is being offered at $40.00 + 4.44 S&H. There are only FOUR available so don't delay your order! Buy it here.
The celebration continues with FOUR additional stoles hidden throughout the website with their price reduced to $40.00 + 4.44 S&H. These are only availabe at this price until June FOURTH. Search for them throughout our stole selection here.
And if you follow our blog or our Twitter posts you know that our staff has a sweet tooth. So we'd like to share our favorite Carrot Cake recipe (what else would we make for this celebration?) from the King Arthur Whole Grain Baking Book. Enjoy the recipe!
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 t. vanilla
- 1 1/2 c. granulated sugar
- 1/2 cup packed, light brown sugar
- 2 cups whole wheat flour
- 2 t. baking soda
- 1 1/2 t. baking powder
- 1 1/2 t. salt
- 1 T. cinnamon
- 1/2 t. nutmeg
- 2 1/2 c. finely grated carrots
- 1 cup chopped walnuts or pecans
- 1 cup shredded or flaked coconut, sweetened or not
- 1-8 oz. can crushed pineapple, drained
Beat eggs with mixer and add the oil while the mixer is running. Add the vanilla, then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl. Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter. Add the carrot and nuts, then the coconut and pineapple. Pour the batter into the prepared pans.
Bake the cakes for 35-40 minutes. The cake is done when a tester inserted in the center comes out clean. Cool completely on a wire rack, then dust with confectioner's sugar or frost with cream cheese frosting (recipe follows).
Cream Cheese Frosting
- 6 T. unslated butter, at room temperature
- 1-8oz. pkg. cream cheese, at room temperature
- 1 t. vanilla
- 4 cups confectioner's sugar
- 2-4 T. milk
Combine butter, cream cheese, and vanilla in mixer and beat until light and fluffy. Add the sugar gradually, beating well alternately with the milk until frosting is of a spreadable consistency.