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Giving Thanks

Thanksgiving is everyone’s favorite time of year for Great Food and Fellowship. While we enjoy all of the traditional favorites, we all love trying new recipes to impress our family and friends. We have gathered our favorite Country Thanksgiving Recipes to share with you from our talented group of Agents, Staff and Brokers at Heritage Texas Country properties. Thanks for helping make this a great year.

Nadines Carrot Cake- Nadine Hufnall

Carrot Cake Ingredients:
Nadines Carrot Cake

1 cup oil & ¾ cup buttermilk

1 cup of granulated sugar

1 cup brown sugar

6 eggs

1 tbsp vanilla extract

3 ¼ cups flour

1 tbsp ground cinnamon

2 tsp baking soda

2 tsp salt

1 tsp baking powder

½ tsp ground nutmeg

Pinch of ground cloves

1 lb finely-grated fresh carrots (I use 3 cups)

1 cup chopped pecans or walnuts and/or ½ raisins

Cream Cheese Frosting Ingredients:

3(8oz) bricks cream cheese, room temperature

1 cup (2 sticks) unsalted butter, room temperature

1 tbsp vanilla extract

tsp salt

6 cups powdered sugar (or more if needed to thicken)

I add – 2 tbsp of heavy cream

Directions:

Preheat oven to 350 degrees F.G

Grease and flour three 8-inch baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the egg on at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered for up to 4 days.

How to make the Cream Cheese Frosting:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in Vanilla ext

ract and salt, and continue mixing until combined. Lower speed to medium – low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined. I also sprinkle Pecans on Top of the cake