Fried Potatoes and Carrots

- a light flavorful vegetable dish -

Slice 

yellow potatoes 

into 1/2" slices. Slice 

carrots 

into strips approximately 3" long. Place vegetables in frying pan over medium heat. Add 

salt and pepper 

to taste. Spray 

cooking oil

over vegetables. When browned, sprinkle 

1 T flour  

over vegetables and fry a bit more. Add 

water 

to cover and a 

sprig of basil 

for flavor. Cook till tender. You should have a light gravy covering all. Remove basil and serve.

carrot pineapple cake

(my husband's favorite cake - especially for his birthday)
Grease and flour 9x13" pan.  Preheat oven to 350F.
Blend (in blender) to desired consistency:
  1 lb carrots
  1 8-oz can crushed pineapple, including juice.
In large bowl, combine
  2 c flour - or 1 1/2 c flour plus 1/2 c almond meal
  1 c sugar
  2 t baking soda
  2 t cinnamon
  1/2 t salt.
Mix in
  4 beaten eggs
  1/2 c vegetable oil
Beat for 2 min.  Add in:
  carrots and pineapple
  and up to 1/2 c water (to make a thin batter).
Bake in 9x13" pan at 350F for 42-47 min.

Top with Coconut Cream Cheese Frosting when cool:
Let soften
  5 oz cream cheese
  1 1/2 T butter.
Beat while gradually adding
  3 c powdered sugar.
If necessary, add milk to reach spreading consistency.
Stir in
  1/2 c shredded coconut.