BrightRidge offices will be closed November 26th and 27th for the holiday. Happy Thanksgiving from your friends at BrightRidge!
Submitted by: Ellie Chestnut, Johnson City
First, grate carrots and set aside.
2 cups white sugar
1 1/2 cups canola oil
4 eggs
2 cups plain flour
1 tsp. salt
1 tsp. cinnamon
Mix by hand and add grated carrots. In a 10 x 15 x 2 cookie sheet, spray pan and bake 25-30 minutes at 350 degrees. Put frosting on cake while hot.
Frosting:
One 8-oz. cream cheese
1/2 stick margarine (softened)
add 1 1/2 powder sugar
Submitted by: Marie Davis, Jonesborough
1 can cherry pie filling ( 21 oz.)
1 box yellow cake mix
1 can crushed pineapple (15.5 oz.)
1 stick of butter
Pour cherries in 9 x 13 pan. Pour dry cake mix over cherries. Pour crushed pineapple over cake mix evenly. Melt butter and pour evenly over all. Bake at 350 degrees until done.
Submitted by: Another Touch Bakery, Jonesborough
1 tbsp. self-rising flour
1 tbsp. coco powder
1 tbsp. oil
1 tbsp. water
1 tbsp. brown sugar
Stir together then microwave for 30 seconds.