Happy Birthday Kid!

Yesterday was my eldest son's 7th birthday. I'm in shock that he is turning into such a little man and weepy when I think of him growing up so quickly.

As he has every year since his Uncle Ryan told him it was his favorite, Michael requested carrot cake.  Never mind that Ryan is never here to eat the cake. And that his dad and brother groan when they hear the request.  And that then Michael offers that mom will make two cakes, a carrot cake for him and a chocolate for everyone else. 

But no, I put my foot down.  I will be making one cake, birthday boy's wishes.  And, it is carrot. 

This recipe is not my own.  I found it on Tasty Kitchen, where it was submitted by ginabe.  It was a perfect recipe for us, once I omitted the nuts, because despite being a fan of carrot cake, Michael does not like nuts, raisins or pineapple getting in the way of the carrot.  I made the 2 layer version, because that just seems right for a birthday and it was wonderful.  A little cake goes a long way.  This recipe is very rich and sweet, so it will easily serve 8 to 10 people.  Enjoy!

Nana’s Amazing Carrot Cake & Cream Cheese Frosting
serves: 6  (Recipe by ginabe on Tasty Kitchen)

• 2 c sugar
• 1 1/4 c oil
• 4 whole eggs
• 1 t vanilla
• 2 c flour
• 2 t baking soda
• 1 t salt
• 1 t cinnamon
• 1 t nutmeg
• 1/2 t baking powder
• 2 c carrot, grated
• 8 oz cream cheese, at room temperature
• 8 T butter, at room temperature
• 1 t vanilla
• 3 c powdered sugar

Preheat oven to 350 degrees.  Combine sugar, oil, eggs, and vanilla. Sift dry ingredients together and add them to the egg mixture. Add shredded carrots.  Bake in two 8" round greased cake pans for 45 minutes

Prepare frosting by mixing cream cheese, butter, vanilla and powdered sugar together until smooth. Frost cake when the cake is cool