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Doffee’s Kentucky Pecan Pie, Doffee’s Carrot-Filled Cake

Doffee’s Kentucky Pecan Pie

Ingredients:

Kyrah Bacote

  • 1 cup white corn syrup
  • 1 cup dark brown sugar
  • 1/3 teaspoon salt
  • 1/3 cup melted butter (or margarine)
  • 1 teaspoon vanilla
  • 3 whole eggs (slightly beaten)
  • 1 heaping cup shelled whole pecans

Steps:

  • Preheat oven to 350 degrees
  • Combine syrup, sugar, salt, butter, vanilla and mix well
  • Pour slightly beaten eggs into a 9 – inch unbaked pie shell
  • Sprinkle pecans over all
  • Bake for approximately 45 mins

Doffee’s Carrot-Filled Cake

Cake ingredients:

  • 2 cups grated carrots (or 2 junior jars strained carrots)
  • 4 eggs
  • 1 ¼ cups salad oil
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt

Steps:

  • Preheat oven temperature to 350 degrees
  • Combine eggs, oil and grated carrots, beating well
  • Add sifted and combine flour, baking powder, salt, baking soda, sugar and cinnamon (beat until smooth)
  • Divide batter between 3 cake pans
  • Bake for 45 mins.

Filling ingredients:

  • 1 (8oz.) package of cream cheese at room temperature
  • ¼ lb. butter or margarine (1 stick)
  • 1 lb. confectioner sugar
  • 1 tsp. vanilla
  • 1 cup chopped walnuts

Steps:

  • Let cake cool before apply filling
  • Mix creamed butter and cream cheese until smooth, gradually add sugar
  • Beat until smooth and add 1 tsp. vanilla
  • Sprinkle chopped nuts between layers of cake and on top of cake

These recipes from Kyrah Bacote’s family recipes first appeared in the December 2019 issue of Lifelines, the Life West student magazine.

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