I got it (carrot cake) from my momma

Growing up my mom would make carrot cake on every birthday. Now, I make it on a Tuesday.

I live for this stuff.

I eat it for breakfast…lunch..dinner. Dessert. Every minute of every day.
Jam packed with carrots, this oil based cake is as good as it gets. Not too sweet, perfect amount of moisture, and the oh so comforting spices.

And then that delicately tart cream cheese frosting.

I am in heaven.

(Like Winnie the little polar bear, here in the snow.)

I won’t give the exact recipe because to me, it’s worth like 800 million trips around the world…..but I can give some advice.

Cut the sugar in almost 1/2. Add extra cinnamon & allspice.

And use EXTRA EXTRA EXTRA carrots 

Save time by shredding carrots in the food processor…

And shred wayyyy more than you think you’ll need (usually I double it)

Perfect.

4 eggs.

Eggs meet oil

{Eggs + oil} meet dry ingredients

Mix until like this

Add carrots

Yum

Now divide it up

Bakey bakey

Time to makey some frostey

Butter, cream cheese, powdered sugar, vanilla, & a touch of milk.

Magic

Now frost her up

The sloppier….The better.

🐷🐷🐷