Our new rain gauge showed 5.5 inches. The only problem is that the OLD rain gauge showed 2.75 inches at the SAME time from the SAME rainfall. Although it is possible for more rain to fall on one side of the farm house than the other side of the farm house, we highly doubt the probability. Upon further investigation, we determined that the new gauge is too close to the house and is probably catching additional rain splatter as it runs off of the roof. We are currently searching for a new location for the new rain gauge.
Speaking of Science, the twins (Catherine and Margaret) were both presenting at the Science Fair. Their cousin Kennan (obviously in the middle) paid them a visit.
We made a second attempt at a Carrot Cake using farm grown carrots. We liked this recipe MUCH better. The third layer still did not make it to the cake to be iced, but it was delicious both with and without icing.
Best Carrot Cake Recipe:
2 C Oil (avocado oil or vegetable oil)
1.5 C granulated sugar (If you like less sweet, use 1 C)
1C brown sugar
6 eggs
1 tablespoon Vanilla Extract
3 1/4 C flour,
2.5 tablespoons ground Cinnamon
2 teaspoons Banking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon Ginger
1/8 teaspoon Allspice
3.5 C shredded Carrots or 1.25 pounds (Can use 3 C or 1 pound if desired)
1 C pecans (broken) – nuts are always optional and deleting them will not affect the integrity of the cake.
Preheat oven to 350 degrees. Grease and flour 3 cake pans (or may use bread pans). Mix flour, soda, baking powder, salt, and all spices in a bowl.
Directions: Cream oil and sugar. Add and beat in eggs -one at a time. Add Vanilla. Add dry ingredients 1/4 C at a time. Remove from mixer and fold in carrots and nuts. Pour in 3 cake pans and bake 25-40 minutes (as it starts to leave the side of the pan, remove pans from oven and cool for 15 minutes before removing from pan.
Icing: 1 8-ounce package of cream cheese (some people use 1 1/2 packages or 12 ounces), 1 stick of butter, 3 3/4 C of powdered sugar (1 pound bag), 1 tsp Vanilla. (If you like your icing sweeter or thicker you may use more powdered sugar.). Icing lovers usually double this recipe of icing.
Cream butter and cream cheese together in mixer, add vanilla, add sugar and beat well.
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