This past Saturday Chris got up early to go float the river and fish with Web. They started around 7 in the morning, and it takes about 30 minutes to get to Megan and Web's from our house, so you can see how early Chris got up! The morning was spent with just Lily and I. In fact, Lily slept until 8:30!! She NEVER sleeps late! It was so peaceful. Shortly after she woke up and curled up on the couch beside me, it started to thunder. Lily looked at me and said, "I think this would be a good pajama day!" And so it was. All day at home in our PJs!
While we ate breakfast we watched a little food network and they were making Carrot Cake. Lily said, "I've never had carrot cake before, is it good?" Well, to me that was all she needed to say... the decision had already been made... the girl HAD to have to have some carrot cake and judge for herself... TODAY!
I hopped on my number one favorite website for recipes - allrecipes.com - and looked for a recipes for carrot cake that met the following requirements: 1. We had to have ALL the ingredients already in the pantry. 2. It had to be a recipe with LOTS of reviews. 3. The reviews had to be GOOD! As always on this wonderful website, I found one right away!
Ingredients: 4 eggs, 1 1/4 cups vegetable oil, 2 cups white sugar, 2 tsp vanilla extract, 2 cups all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, 2 teaspoons ground cinnamon, 3 cups grated carrots, 1 cup chopped pecans (I added 2 very large spoon fulls of apple sauce - I love a very moist cake!!) Icing: 1/2 cup butter - softened, 8 oz cream cheese - softened, 4 cups confectioners' sugar, 1 tsp vanilla extract, 1 cup chopped pecans.
Preheat oven to 350 degrees F, Grease and flour a 9x13 pan (I used 2 round pans and made it a layer cake.)
In a large bowl, beat together eggs, oil, white sugar, and 2 tsp vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan(s).
Bake in the preheated oven for 40-50 minutes (25-30 if you do 2 rounds instead), or until a toothpick comes out clean. Let cool for 10 min, then turn out onto a cooling rack and cool completely.
To make frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
(Note: Lily doesn't like nuts, so I left them out.)
('nother note: This was the best carrot cake I have ever had)
You MUST make some! :-)