The first of October is my mom's birthday (she's one of those lucky ducks born in this glorious season!), and her birthday is always not only a celebration of her, but also of the season and a way of welcoming in the lovely month of October. We are those folks who prefer a homecooked meal on birthdays instead of going out to a restaurant. For us, cooking a meal on someone's birthday is a way of making them feel extra special and of showing our love and thankfulness for them. My mom almost always picks something Mexican for her main course; this year it was super yummy chicken burritos. And then, for her dessert, she always picks something that says "Autumn is here!" Last year, she chose a caramel apple bundt cake, and this year, well, I guess you can tell what she picked...
Carrot Cake!
I have been wanting to make a carrot cake for close to ten years now, but just haven't gotten around to it. I quietly mentioned it to her as she was picking out her cake, and she jumped at the idea. Carrot cake is a favorite of hers, but she's never had a homemade one before. It was perfect!
As I'm reading Anne of Green Gables for the first time, and seeing how the movies are some of my most favorite, it seemed only fitting to name this recipe after the girl herself, using the nickname that her beloved Gilbert gave to her. I hope you get the chance to try this moist, nutty, sweet cake...and just so you are aware: the frosting on this cake is pure heaven! I could eat it straight out of the bowl with a spoon! (I restrained myself, in case you're wondering!)
Hey Carrots! Cake
2 cups flour
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 cup vegetable oil
4 eggs
3 cups shredded carrots
1 tsp. vanilla
1 cup chopped nuts (pecans or walnuts)
8 ounces crushed pineapple, drained
Sift together the dry ingredients. Add the oil and eggs one at a time. Continue to beat until smooth and the eggs are thoroughly incorporated. Add carrots, vanilla, nuts and pineapple. Mix well; the batter will be extremely thick.
Divide the batter between 3 greased 8-inch cake pans. Bake at 350*F for 30-35 minutes, or until the pass the toothpick test.
Cool completely, then top with the frosting below.
To make the frosting, combine the following ingredients, in the order listed, and beat until smooth and creamy.
1/2 cup softened butter
2 cups powdered sugar
2 (8 ounces each) blocks cream cheese, softened
1 tsp. vanilla
1 cup chopped nuts (pecans or walnuts)
Frost the entire cake, including the sides, or if you fancy, simply frost in between the layers for a different look. Slice and serve!
Store any leftovers in the fridge.