Carrot Cake

 I made carrot cake today and it's good.  Real good.  I was craving it since last week when my MIL made some and I was on a detox diet so I never tasted it.  It's been haunting me for days.  Are you like me??  Well, I'm still detoxing but I had a bite and let's just day it wasn't small.  I had to do it or else I might not have been able to think about anything else.  Again, does yummy food do that to you?  Maybe it's because I'm not eating yummy food.  humph.

I frosted it before it was completely cooled.  So, it's not looking so pretty but boy does it taste divine!  I think next time I make these I'm doing them in cupcake form or in a 9x13.  My cakes sunk in the middle a bit and that's never fun when you're baking because stuff should always turn out beautiful.  Cupcakes aren't as sensitive and always look pretty to me.  And they're great for portion control!  

Carrot Cake from The World Wide Ward Cookbook

2 C. Sugar

1 1/2 C. Oil

4 Eggs

1 C. Flour

1 C. Whole Wheat Flour

2 tsp. Baking Soda

1 tsp. Salt

1 tbsp. Cinnamon

2 tsp. Vanilla

3 C. Carrots - grated

3/4 C. Pecans - chopped

1 C. Raisins - I left them out

1/2 C. Pineapple - crushed or use applesauce

3/4 C. Coconut flakes

Mix sugar and oil. Add eggs and beat well. Sift flours and other dry ingredients and add to wet mix and beat well.  Add vanilla and carrots.  Fold in nuts, raisins, pineapple and coconut.  Grease cake pans. Bake at 325 for 45 minutes.  Let cool, frost and serve.

Cream Cheese Frosting

1/2 C. Butter

8 oz. Cream Cheese

1 lb. Powdered Sugar

1-2 tsp Vanilla

Beat together. Lick the spoon.

On a side note....this is how we roll!  We just had playdates today so I didn't try to persuade her to change.  I love age three.  It's.so.stinkin'.cute!

                                                                               xo
                                                                          Melanie