Mom’s Birthday Carrot Cake

Or how I went from this:
 

to this:

 

There is something about winter that makes me want to cook and bake. In the summer I only want to eat cereal and sandwiches but in the winter I just want to make things.

Mom’s Birthday Carrot Cake
4 eggs
1 cup vegetable oil
2 cups flour
2 cups sugar
2 teaspoons cinnamon
2 teaspoons baking soda
4 cups grated carrots
2/3 cups chopped pecans

Preheat oven to 350 degrees. Grease and flour two 9 inch round pans. In a large mixing bowl, beat eggs; add oil in a thin stream and beat well. Mix flour, sugar, cinnamon and baking soda together; add egg and mix well. Fold in carrots and nuts. Pour into pans and back for 35 minutes. Set to cool.

Cream Cheese Icing
3 (8oz.) packages slightly softened cream cheese
3 cups confectioners’ sugar

Beat cream cheese until smooth. Add confectioners’ sugar and beat at high speed until smooth.



I am so proud of how this cake came out!

 

I decided to get fancy and add the remainder of the nuts on the side.



I had a blast decorating.

 

And everyone loved it.



By the way my booty is super sore from yesterday’s Pilates class. Anyone who says Pilates is not a difficult workout is lying.

My school is on a delayed opening today because of an ice storm in New Jersey so I am taking my time to get ready and out the door. Not a bad way to ease into the week. Unfortunately, that means treadmill running later.

*What is your favorite dessert?