Old Fashioned Carrot Cake

Old Fashioned Carrot Cake

2 cups sugar

1-1/2 cups canola oil

4 large eggs, room temperature

2 teaspoons Watkins Vanilla Extract

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Watkins Cinnamon

3 cups shredded carrots (about 6 medium)

1 cup chopped walnuts

Frosting

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

1 tsp. Watkins Vanilla Extract

3 cups confectioners' sugar

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.

Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.

For frosting, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake.

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Garlic Pepper Cheese Log

Garlic Pepper Cheese Log

2 packages (8 oz each) cream cheese, softened

2-1/2 tsp/12.5 ml Watkins Organic Italian seasoning

3/4 tsp/4 ml Watkins Organic Garlic Powder

3/4 tsp/4 ml Watkins Organic Onion Powder

2 TBSP/30 ml Watkins Organic Garlic Peppercorns, ground from Grinder

Combine cream cheese, Italian seasoning and garlic and onion powders; mix well. Form a log on a sheet of plastic wrap. Roll up tightly so you can shape the log; refrigerate 6 to 8 hours. Remove cheese from refrigerator and peel off plastic wrap. Roll log onto ground up Onion and Garlic Peppercorns. Slice and serve with crackers. Refrigerate leftovers.

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