Now the pics may look a little off because I doubled the recipie. I had a birthday to recognize and a nurse and P.A. that needed to be thanked for seeing my sick baby #4 at the last minute the other day.
The recipe is as follows:
Cream together 2 cups of sugar and 4 eggs.
1 1/2 cups of oil (I used canola)
2 cups of all purpose flour
2 Teaspoons of cinnamon
2 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon salt (I put everything but the oil thru the sifter)
Add 3 cups grated Carrots
1 Teaspoon Vanilla (ever made your own vanilla? I do. It is the stuff. Is that another post? I think so)
You can add 1 cup of chopped pecans here but I didn't cause I wasn't sure if the girls would like them.
Another little happy. Ice Cream scooper thingies make for the perfect size cupcake and speed that process up.
Cream Cheese Icing:
8 ounces cream cheese
1 box powdered sugar
1/2 stick butter
2 teaspoons vanilla
I always put a dollop of icing on the cake stand to keep the cake from shifting and then start layering.
Layer 1 and some pecans. I know the birthday boy likes'em
Layer 2 and kid #2 in the background with a homemade afterschool popsicle treat.
I served the carrot cake after this.
Grilled, chilli rubbed, bacon wrapped, bbq pork loin
twice baked, sour cream cheddar potatoes,
bacon wrapped, catalina green bean bundles
and sister schubert rolls.
By the way, big surprise, but I have been bummed this week because I have gained weight. At least, I don't wonder why.