Carrot Cake... and Other Sweets

I didn't mean to take a two-week blogging break, but hey, things happen. Things like a sick baby, work projects, a few appointments and events, and an early Thanksgiving celebration with the in-laws.

I'll also be taking next week off to spend time with family and celebrate Thanksgiving. But before that, I'm leaving you with a peek at my birthday celebration (which happened at our place earlier this month) and the desserts I made for Scott's family's Thanksgiving gathering.

Plenty of treats to satisfy any sweet tooth!

My birthday was a low-key afternoon party with desserts and drinks. I served up a spread of puppy chow, compost cookies, pumpkin bars, chocolate chip cheeseball, and a banana cake with chocolate icing (just used a box cake mix and added an over-ripe banana to the batter).

And for Scott's family party, I made oatmeal carmelitas and a carrot cake. Lots of butter in the bars... and lots of sugar in the cake... so very good.

Carrot Cake
Recipe from my mom

Ingredients:
4 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 cups flour
2 to 3 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2 cups grated carrots

Frosting:
1/2 cup butter or margarine
3 oz. cream cheese
3 3/4 cups powdered sugar
1 tsp. vanilla
2 to 3 Tbsp milk

In mixing bowl, combine eggs, sugar, and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Beat into eggs mixture. Stir in carrots. Pour into 2 greased and floured 9-inch round pans. Bake 35 to 40 minutes at 350 degrees or until toothpick comes out clean. Cool 10 minutes before removing from pans.

Frosting: Cream butter and cream cheese. Gradually add powdered sugar and vanilla. Add enough milk to desired consistency. Frost cake (I chose to only frost the top of each layer). Garnish with a few grated carrots if desired. Refrigerate.

Wishing you a wonderful Thanksgiving!