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I am slowly turning into my mother, no matter how much I fight it.

I find myself quoting her at least a couple times per day. I especially find myself using her little phrases. You know, like, “If it were a snake, it would have bitten you,” or “You can’t judge a book by its cover!” Yup, it’s happening.

They are apart of my everyday vocabulary. I also find myself saying “shoot” and “darn it” every now and then. Funny how things work out. I thought we were so opposite back in the day, but it turns out we are so much alike. I never thought I would love to craft, watch romantic comedies, or clean. But…I do.

I love spending time with my mom.  As I get older I am sure I will catch myself naturally using even more of her famous mom sayings. Now, while I have some slight difficulties accepting the fact that I talk like my mom, I have absolutely no shame in the fact that we share the same taste in cake.

I never order carrot cake in bakeries or restaurants because I feel like I’m always compromising. Plus, the majority of the group tends to like classic white or chocolate so I don’t even bring it up.

Since my mom was the birthday girl, we had to respect her wishes. I found a recipe on The Pioneer Woman and made it happen the night before her birthday party. This is a basic carrot cake recipe so it’s quite simple – don’t be freaked out by the rumors that fly around about how difficult it is to make carrot cake!


Carrot Cake

Cook Time: 50 minutes

Serving Size: 12


  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 2 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 2 cups Grated Carrots
  • _____
  • For Icing
  • 1 stick Regular Butter, Softened
  • 1 package (8 Oz) Cream Cheese
  • 1 pound Powdered Sugar
  • 2 teaspoons Vanilla
  • 1 cup Pecans, Chopped Finely


  1. Cake:
  2. Preheat oven to 350F
  3. Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.
  4. Cool completely.
  5. Icing:
  6. In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Recipe adapted from The Pioneer Woman




It was fabulous. No one could complain about the cake. We finally got the cake that we wanted and we didn’t have to compromise with anyone! Just a queen and a princess – with two forks eating their carrot cake. We were in HEAVEN.


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