It's a windy, windy day here in Morris, MN - so windy in fact that it is causing significant blowing & drifting and school was let out at 10:30 this morning. Tonight the winds are supposed to shift from South to North and then tomorrow we are on tap for 50 mph winds for the whole day - oh joy, (NOT), however, we here in Minnesota can't complain today after all that has happened and is continuing to unfold over in Japan. My heart goes out to them. I am happy that this weekend Heather and Grant are coming home from college and get to spend all of next week here as they have spring break. Tomorrow we get to see Jessica and Jesse as they make their farewell tour through Glenwood and Morris. They will be hitting the highway next Saturday on their new journey to San Diego, California. I for one, cannot wait to get on a plane and go visit them there :) So beware, Jesse, the MIL (Mother-in-Law) will be coming to visit! In honor of Jessica coming to see us this weekend I am whipping up her favoritest cake and it happens that it will be her half-birthday on Sunday so we can even call it her half-birthday cake! Here is the recipe:
Carrot Cake w/ Cream Cheese Frosting
2 c. all-purpose flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 c. finely shredded carrot
1 c. vegetable oil
Combine all ingredients in a bowl and mix well. Pour into a 9 x 13" greased cake pan, (or if you are adventurous, use 2 round cake pans and make a layer cake!) Bake @ 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool thoroughly.
1 8 oz. pkg. cream cheese, softened
1/2 c. butter, softened
2 tsp. vanilla
4 1/2 to 6 c. powdered sugar
Beat the cream cheese, butter and vanilla together until smooth and creamy. Gradually add powdered sugar until desired consistency. Spread on cake! Keep cake in refrigerator!
P.S. There will be leftover frosting which I love to spread on graham crackers and eat.....we wonder why I never lose a pound - ha!