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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!

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Carrot Cake

Cook Time: 50 minutes

Serving Size: 12

Ingredients

  • FOR THE CAKE:
  • 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

Instructions

  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

 

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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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