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!
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.
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
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.
5k training, 3-4 miles with intervals