A few weeks behind on posting. What can I say? Life has a way of knocking you on your behind, slapping you in the face and reminding you of what matters most.
In my case: my husband & my girls; our little family. The end.
The family. We were a strange little band of characters trudging through life sharing diseases and toothpaste, coveting one another’s desserts, hiding shampoo, borrowing money, locking each other out of our rooms, inflicting pain and kissing to heal it in the same instant, loving, laughing, defending, and trying to figure out the common thread that bound us all together. ~Erma Bombeck
I decided to make this carrot cake for my husband’s birthday….even though he told me not to. He said: “if we want this carrot cake we really should just ask Chris to make it.” Bottom line my friend Chris made this cake for us once when they came over to play cards and hang out. Chris is an excellent baker. Matt fell madly in love with the cake. Important fact: my husband thinks I might not do the cake justice. I should probably agree with him but it’s his birthday and I wanted to make something special for him.
In this house I am not the ultimate baker. Baking takes time and patience, two things I am usually short on. But it was my husband’s BIRTHDAY…I mean come on, I have to bake him a cake! He usually requests his favorite which is my strawberry cake but this year the carrot cake was in the number #1 position! It happens! I do have to agree this carrot cake is simply delicious, moist and totally flavorful!
Chris found this recipe in one of her Taste of Home Magazines. I went on their website to link up the original but I will be darn; they have a plethora of carrot cake recipes but NOT the one Chris gave me….sorry…I tried!
For the cake:
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
3 cup shredded carrots (I think mine was closer to 3 1/2 cups)
1 20-ounce can crushed pineapple well-drained
2 cup sugar
1 cup canola oil
1 cup toasted walnuts
For the frosting:
2 package cream cheese
1/2 cup butter
2 teaspoons vanilla
7 1/2 cups confectioner sugar
How to (cake):
Preheat your oven to 350 degrees F. Grease 2 8-inch or 9-inch round baking pans. Set aside.
In a large bowl combine your flour, baking soda and cinnamon. Set aside.
In your mixer combine your shredded carrots, drained pineapple, sugar, oil, and eggs. Mix well. Add your dry ingredients slowly. Fold in your walnuts.
Pour into your prepared pans and bake in your preheated oven for about 40 minutes until a toothpick inserted in the center comes out clean. Let cool completely. Put on your serving plate. Time to ice your cake and make it look pretty. (something I usually fail miserably at!)
How to (frosting):
Beat your cream cheese, butter and vanilla until blended. Gradually add your confectioner sugar until smooth. Spread generously between the 2 layers and all over this delicious cake.
Note: if you decide to make a sheet cake instead of a round layered cake you should make 1/2 the frosting.
Printer Friendly: Amazing Carrot Cake
Peace and I love Birthdays especially my husband’s
Note: I am still on break from Facebook so if you have a chance to share on your wall or page I would greatly appreciate it…. THANK YOU FOR YOUR SUPPORT.