MFA Wanted Carrot Cake, That's Why...

in case you caught my twitter earlier, i was busy making a carrot cake. for absolutely no other reason other than the fact that my fat ass (mfa) wanted one. i felt odd "decorating" a cake that no one else was going to see, so to make myself feel better, i threw that crooked carrot on top and snapped a shot to share with all of you buttersweaters out there.

my friend lo sent me this recipe. i'm not sure if it's supposed to be super secret, but let me tell you this thing is worthy of an o face or two. it's doggone delicious, so i felt like i had to share. thanks lo!!!

THE MOST DELICIOUS CARROT CAKE EAST OF THE MISSISSIPPI,
FROM A RECIPE FROM WEST OF THE MISSISSIPPI

3 c grated carrots (tightly packed)
2 c sugar
4 eggs, beaten
1 tsp salt
1 TBSP vanilla
1 c. chopped pecans (walnuts would work, too)
1½ c. oil
3 tsp. cinnamon
½ tsp nutmeg
½ tsp cloves
2 tsp baking soda
2 c flour

Mix dry ingredients, set aside.
Mix sugar, eggs, and oil. Add carrots. Slowly stir in dry ingredients. Fold in vanilla and nuts.

Bake in greased/floured pans at 325º for 35-40 minutes
(2 x 9" rounds, 3 x 8" rounds, or 9" x 13" rectangular pan)
Cool completely and frost with cream cheese frosting.

FINGER LICKIN' CREAM CHEESE FROSTING

1 8oz pkg cream cheese
¼ lb butter
1½ tsp vanilla
Pinch of salt
1 lb powdered sugar
*1 c finely chopped pecans, for garnish (optional)

Cream butter, cheese, vanilla, and salt. Slowly add sugar. For thicker frosting, add more sugar. For thinner add water or milk.