High school is always a tricky time for everyone… problems with friends, lots of school work, etc. The fact that things are always changing doesn’t help, because the constant feeling of unpredictability is pretty scary. So, what does everyone look for? Someone/something they can count on, something that makes them feel safe. What was this for me in high school? Muffins! Regardless of what was going on; friend drama, stressful tests or assignments, I could always rely on the cafeteria’s muffins. Every morning, I would buy my coffee and my muffin, in fact, I even became known as the “muffin girl”… yes, a weird nickname, indeed, but at the time, I found it to be endearing. Don’t ask me why, but out of all the yummy muffins they had, the carrot was my favorite… something about that cinnamon-like taste that really got me hooked. So, there was I was every morning, enjoying that carroty-goodness in the hallways of my high school.
As I got older, I decided that I did wish to expand my horizons with regards to these sweet desserts, so I then graduated to carrot cake instead of only carrot muffins. I think my first experience with carrot cake was at Timothy’s… that wonderful cream cheese frosting on top was quite the excellent addition. So, what did I do? Only what any normal adult would do, of course… I asked my mother to make her own, and I gotta admit, I am so glad that I did! This ‘mom-recipe’, as I like to call it, is one of the best… I was even lucky enough to enjoy this cake on my birthday a few days ago 🙂
So, here I share with you, my lovely readers, this delicious recipe that brings me back to that safe, comforting feeling I once had:
- 1 ½ cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups flour
- 3 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- ½ teaspoon salt
- 3 cups shredded carrots
Cream Cheese Frosting
- 1 package cream cheese (250 gr)
- ¼ cup softened butter
- 3 teaspoons milk
- 2 teaspoons vanilla
- 3-4 cups icing sugar
- Heat oven to 350 degrees F.
- Grease bottom and sides of two 8-inch round pans with butter, and lightly flour.
- In a bowl, beat regular sugar, oil and eggs with a mixer on low speed for about 30 seconds until blended.
- Add the flour, cinnamon, baking soda, salt and 2 teaspoons of vanilla.
- Beat on low for about 1 minute.
- Stir in carrots.
- Pour batter into pans.
- Bake for 28-30 minutes or until a toothpick inserted comes out clean.
- Cool for about an hour.
- In a medium bowl, beat cream cheese, butter, milk and 2 teaspoons of vanilla on low until smooth.
- Gradually beat in the icing sugar, about 1 cup at a time, on low first, than higher, until smooth and spreadable.
- Frost each cake layer, and then place layers on top of the other.
- Fill the gap between layers, and smooth the entire cake.