Paul Gingerich, Mark’s brother is the MC for the draft horse events.
The New LLROTH.NET website!
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Welcome to the new LLROTH.NET website.
- Legacy LLROTH.NET goes to the old webpage. Eventually all of importance will be moved to this location.
- The new site has more features and more security. Register/subscribe for access to Roth Family stuff. [Sort of like our own little Fun House!]
- Easy for users to contribute photos, documents, and money.
Cream Cheese Icing
Ideal for Karen’s Carrot Cake.
Carrot Cake
Karen’s famous carrot cake. Its moist, and tasty–and well known in these parts!
Carrot Cake
adjusted for high altitude.
Servings 8 people
Ingredients
- 2-1/2 c carrots, coarsely grated
- 2 c sugar
- 4 eggs
- 1-1/2 c oil
- 2-1/2 c flour
- 2 t baking soda
- 1 t cinnamon
- 1 t salt
- 1 8 oz can pineapple, crushed, undrained
- 1/2 c pecans, chopped
Instructions
- Cream sugar and oil, mix well. Add eggs, 1 at a time. Beat until creamed well.
- Stir in grated carrots, undrained pineapple and nuts.
- Add flour, baking soda, salt and cinnamon. Mix well.
- Prepare 2 greased and floured 8 in cake pans, and 1 loaf pan. Turn the mix into the prepared pans. [Enough should be left over for a loaf pan also.]
- Bake 350 degrees for 35-40 min, or until cake tests almost done. Do not overbake.
- Cool a few minutes, then turn out and cool on wire racks.
- Between layers, fill generously with cream cheese icing; spread remaining icing on outside of cake.
Notes
Adjusted for high altitude.