not rabbit food.

I am not very good at this food blogging thing. I usually cook or bake after dark (or cook non-exciting lunches during the day) and so I have trouble with photos. and during cooking, I'm always all covered in too much yummy goodness to touch my camera safely.

but! here is a cake I made for my mom. She is awesome. It was her 51st birthday.

You can tell I love her because I grated 3 cups of carrots by hand.



I am a delicate flower. My arm almost fell off. After this, I grated the zest off of 2 limes. Torture, pure torture.





I am not an artist. And I generally have the handwriting of a 3rd grader. But I know my mom will always give me an A for effort. Also it was sooo delicious, a not-too-sweet cake balanced nicely with the sweeter cream cheese frosting.

Carrot Cake (adapted from allrecipes.com)


Ingredients:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups grated carrots
all the leftover walnuts I had from making nut burgers that I smashed with a soup can.

Preheat oven to 350 degrees F. Grease and flour 2 9-inch pans.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in walnuts. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Split and frost.

For the frosting, I think I used a package of cream cheese and 2 sticks of butter and 3 cups of powdered sugar. and maybe some vanilla. I'm really not sure because I was putting things away after and I found more cream cheese on the counter. it turned out delish though.