Monday, April 25, 2011

Easter Weekend!

After going to church Saturday night (to avoid the crowd!) we went to dinner with our friends Matt and Mary at Nick's Pizza and Pub (we had a groupon). We had delicious hawaiian pizza (although, next time I would probably ask for no seasonings, because there was some sort of oregano spice on the pineapple and it threw off the sweetness of it all!

Well after all that excitement, and sleeping in a little Sunday morning, we headed to Keith's parents' house today to celebrate Easter. I spent some time Saturday night shredding carrots to make a tasty carrot cake. I only have a picture of it in the oven, but it turned out great! I think next year I will try to find a carrot mold, or maybe cut the cake into a carrot shape...hmm the possibilities are endless! I will post the recipe to follow, I took it off of Allrecipes' website, which is one of my absolute favorite. It's not like food network where, while they have fabulous recipes, they tend to be a bit more complicated; it is everyday people posting their recipes and what has worked for them.

Cake

4 eggs

1 1/4 cups vegetable oil --- I used applesauce, the same amount, just makes it a little healthier

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans --- I did not use, but you can if you'd like!


Icing

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans --- again, I did not use these, but you can if you'd like!


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire 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.

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