Carrot Cake

While both were unappreciated in their life time, unlike Gregor Mendel, the first person to put carrots in cake batter is still unknown. This is quite unfair, as carrot cake is far more enjoyable than genetics.

This is a particularly easy and delicious recipe from my cousin Maggie (who's actually my mom's cousin, but I don't know the appropriate title for that) who lives in Alabama. I have no idea why, but I think that carrot cake probably tastes better in the South, and that's why this recipe is so great.

Cousin Maggie's Carrot Cake

Ingredients:

2 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 cups sugar

4 eggs, slightly beaten

1 1/4 cup vegetable oil

1 tsp vanilla

1 cup grated carrots (buy the pre-shredded ones)

1 cup coconut

1 cup crushed pineapple, drained, but leave very moist

1. Preheat oven to 350 degrees.

2. Mix dry ingredients.

3. Add eggs, oil, and vanilla. Mix well.

4. Stir in carrots, pineapple, and coconut.

5. Bake at 350 degrees in two 9 inch or three 8 inch greased or floured round cake pans for 50 minutes, or until done.

Two layers! Although I think 3 smaller
layered circles would look elegant.

Cream Cheese Frosting

Ingredients:

12 ounces (1 1/2 packages) cream cheese, softened

1 stick butter, softened

6 cups confectioner's (powdered) sugar

2 tsp vanilla

Beat cream cheese and butter together. Add confectioner's sugar and vanilla. Mix until smooth.

This recipe makes a LOT of frosting. Although, the more layers you have,
the more you need to frost between the layers and cover the increased height.
And if you don't use it all, it makes a perfect snack with graham crackers.

I made this for my friend's birthday dinner, and we all ate until we we could barely walk. 
I may still be full next Tuesday.

So darn good.