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).
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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.
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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.
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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…
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And here is this year’s…
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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
Optional:
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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