Carrot Cake

I really like this carrot cake recipie. and there's a funny little story that goes with it.

I have a friend Anna, who(m?) i met through the soccer team the boys were on when they were about 5 & 7. Anna and i were basically the only moms interested in doing the team mom thing, so we organized the end-of-the-season picnic. Anna whipped out this carrot cake and she beamed about it (and rightly so, it's yummy...) to me. it's easy to make, kinda fancy-schmancy, and homemade. so we're at the picnic, and the head coach says, "wow. this cake is really good. who made it?" i said, "Anna did. it's really simple.." Anna stood by smiling, listening to me give her cake praise. i continued, "all you have to do is get one of those betty crocker boxes of cake mix from albertson's," Anna's jaw dropped when she heard me say that because she LOVED making homemade things. we all laughed over that joke... she is one of the best cooks i've known. i'll post more of her stuff later.

CARROT CAKE
DRY STUFF
2 CUPS FLOUR
2 CUPS SUGAR
2 TSP BAKING SODA
2 TSP CINNAMON
1 TSP NUTMEG (OPTIONAL)
1 TSP SALT
1/2 CUP CHOPPED WALNUTS

WET STUFF
1 & 1/2 CUPS VEGETABLE OIL
4 EGGS
2 6 OZ. JARS BABY CARROT FOOD
1 8 OZ CAN CRUSHED PINAPPLE, DRAINED

FROSTING
8 OZ SOFT CREAM CHEESE (THE REGULAR KIND, JUST LET IT SIT OUT)
1 TSP VANILLA
1/2 CUP SOFT BUTTER OR MARGARINE
3 & 3/4 CUPS POWDERED SUGAR
MORE CHOPPED WALNUTS (OPTIONAL)

WHAT TO DO & HOW TO DO IT (AKA DIRECTIONS)
FOR THE CAKE:

• COMBINE DRY INGREDIENTS.
• ADD OIL, EGGS, BABY FOOD.
• MIX ON LOW UNTIL WELL BLENDED.
• STIR IN PINAPPLE AND NUTS.
• POUR INTO 2 GREASED & FLOURED 9 IN. ROUND PANS.
• BAKE FOR 35-40 MINUTES, OR A TOOTHPICK COMES OUT CLEAN.
• COOL COMPLETELY OR ELSE THE FROSTING WILL MELT ALL OVER THE PLACE WHEN YOU PUT IT ON!!

FOR THE FROSTING:

• BEAT CREAM CHEESE, BUTTER UNTIL WELL BLENDED.
• THEN ADD VANILLA & POWERED SUGAR UNTIL IT REACHES SPREADING CONSISTENCY.
• YOU MIGHT NOT USE ALL OF THE POWERED SUGAR.