I am not a great cook or baker. As a matter of fact I leave most of the cooking to Aaron who can open the refrigerator, pull out a few ingredients and whip together a delicious meal in minutes. However a friend gave me this recipe for Carrot Cake over 30 Years ago and it is the best ever. I am sure yours will look a lot prettier than mine. Recipe follows.
Carrot Cake Recipe
2 Cups Flour
2 Cups Sugar
1 Teaspoon Baking Soda
1 Tablespoon Cinnamon
1/2 Teaspoon Salt
11/4 Cups Vegetable Oil
1 Pound Shredded Carrots
Grease and Flour a Bundt or Tube Pan
Bake for 60 to 90 Minutes. ( In my over 67 minutes and it is usually perfectly done)
Test With Toothpick (Toothpick Should Come Out Dry).
8 Ounces Philadelphia Cream Cheese
1 Stick Butter ( 8 Tablespoons)
1 Teaspoon Vanilla
Beat Until Smooth
Add 1 Box Confectioners Sugar
Blend Until Smooth and Frost
If You Like Mix In 1/2 Cup of Pecans or Walnuts or decorate Cake With Them
Then to finish, open mouth as wide as possible and push as much in as you can till you can feel the icing splurging at the back of your throat. Then you should be well and truly satisfied.