My husband and I hope to relocate to the state of Maine within the next year or so, and recently we have sent away for packets of information about our future home from various Maine cities. The guides and brochures have been rolling in, and today we received a packet from the Caribou area. Inside was a flyer for the Maine Potato Board, and it contained facts about their spuds as well as a few recipes. I’ve included one of the more appetizing treats below:

Carrot-Potato Cake

1 C warm mashed Maine potatoes

1 C egg substitute

1 C vegetable oil

2 C flour

2 tsp. baking soda

1½ C sugar

2 C grated carrots

1 tsp. cinnamon

½ tsp. salt

1 C raisins

 

Frosting:

3 oz. non-fat cream cheese

3 TBS butter or margarine

2 C confectioner’s sugar

1 tsp. Vanilla

 

Preheat oven to 350°. Combine potatoes, egg substitute and oil. Mix well. In a large bowl combine dry ingredients. Stir potato mixture into dry ingredients; stir until moistened. Add carrots and raisins. Spray a 9x13 pan with non-stick cooking spray. Spread batter evenly in the pan and bake in the preheated oven for 40-45 minutes, or until done. Cool completely before frosting. Combine frosting ingredients and frost. Serves 20.

I plan on making the cake this weekend, but I will leave out the raisins because I dislike them, and I will probably cut the sugar in half and forego the frosting. I’ve never had carrot cake with mashed potatoes as an ingredient, so I’m wondering if a slice will go well with a cup of hot tea.

 

I’ll find out and let you know…