A Happy Anniversary

Yesterday was our second anniversary, kind of.

Really it was our second wedding anniversary…but Matt and I have been together quite a while, practically forever!

Here is a picture from high school (I was in tenth grade and Matt was in eleventh).
Baby faces (I am sure he will appreciate this picture)! Hey, it was a long time ago…twelve years!

Anyhow, two years ago I married my best friend.
It was a fabulous (and HOT) day that we’ll never forget! We had such a great time celebrating with our family and friends.

Besides the fact that I married my high school sweetheart, another pretty awesome thing about our wedding was that my sisters and I made our cake: Aunt Suzie’s famous carrot cake with cream cheese frosting.
The top two layers were actually made from rice krispy treats (because it was so dang hot outside)-the rest was out back in the fridge. I think the cake was a pretty big hit (even the krispy part). And because I made the cake, I started a fun little tradition of baking this cake each year on our anniversary as a way to remember that fun day.

Here is last year’s version…
And here is this year’s…
Cheers to many more wonderful years to come with my best friend (and carrot cake)!

Aunt Suzie’s Carrot Cake
*This cake makes 1-9×13 pan or 1-8″ 2 layer round (The cake above was a 6″ 3 layer round and made an additional 10 cupcakes)

1 1/2 cups canola oil
2 cups sugar
3 eggs
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 jars baby food, carrots (shhhh…secret ingredient)
1 1/2 cups coconut (although the recipe calls for 2 cups)
1-8oz can crushed pineapple
2 1/4 cups flour
1 cup chopped walnuts and/or raisins

Combine oil, sugar, and eggs until fluffy.
Add cinnamon, soda, salt, vanilla, carrots, and crushed pineapple until well mixed.
Stir in coconut (and walnuts/raisins, if using).
Add flour until just combined.
Grease a cake pan (if making rounds-I grease, flour, and use parchment paper for easy removal) and pour batter into pan.
Bake at 350 degrees for 50-60 minutes.

*If you are making a 6″ round, baking time was 35-40 minutes.

Cream Cheese Frosting
1/2 pound (2 sticks) butter, softened/melted
1-8oz package cream cheese, room temperature
1-2 pound bag confectionary sugar
1 teaspoon vanilla (I use vanilla bean paste)
pinch of salt (optional)
milk or cream

Using a mixer, combine butter and cream cheese until light and fluffy.
Add vanilla and sugar, until well mixed.
Slowly add milk or cream until you reach a desired consistency.

Today’s Workout

5k training, 3-4 miles with intervals

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7 Responses to A Happy Anniversary

  1. Catherine @ A Two Storey Home July 24, 2013 at 12:26 pm #

    Beautiful cakes! I am so impressed. I have yet to master the art of pretty cakes.
    Happy anniversary!

    • sneaksandsweets9 July 24, 2013 at 3:00 pm #

      Thank you! All you need is a lot of frosting and some time 🙂 You can do it!

  2. [email protected] July 24, 2013 at 12:59 pm #

    What a pretty cake and nice tradition!!! Happy Anniversary to you both <3

  3. Sarah Cotcamp Roe July 24, 2013 at 8:11 pm #

    Yum yum yum! I love carrot cake! (sans the walnuts..gag gag)..thanks for the recipe! AND Happy Anniversary!

  4. Melissa October 6, 2013 at 6:43 pm #

    You are pretty amazing!

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