i baked a carrot cake.

As I’m slowly becoming more and more comfortable in the kitchen I finally decided to confront my fears head on by at last attempting to bake a cake. It was remarkably easy to do, perhaps due in part to the fact that my mom was in the next room providing moral support (and answering the occasional stupid question).

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Ingredients

3 cups shredded carrot
2 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs, lightly beaten
3/4 cup vegetable oil
1 teaspoon vanilla extract
cream cheese frosting

Directions

1. Grease 3 9-inch round cake pans and line with wax paper; grease and flour wax paper.
2. Combine first 7 ingredients in a large bowl; add eggs, oil, vanilla, stirring until blended. Pour into prepared pans.
3. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
4. Spread cream cheese frosting between layers and on top on adds of cake. Chill.

Cream Cheese Frosting
1 (8 oz.) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16 oz.) package powdered sugar, sifted
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Stir in vanilla.

{Recipe c/o Southern Living: 30 Years of our Best Recipes}

Following a delicious supper of chicken and waffles cooked by D, we celebrate his big birthday today with his favorite kind of cake + candles!

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