Carrot Cake

July 12, 1953 was a big day for my parents. Their first child, a daughter, was born.

You may have heard or read about recent reports claiming that older children are not more intelligent than their younger siblings. I, for one, don't believe it.

My oldest sister is extremely intelligent. For example, I have to make sure I have a dictionary close by to decipher her e-mails. She hangs out with astronomers and scientists. She knows all kinds of things that I can't even begin to fathom.

But sadly, as with many highly intelligent people, she doesn't always have the best common sense. Let's not get into that right now.

Instead, let's make a carrot cake. We are going to start by preheating the oven to 325 degrees.

Next we will grease and flour a 13 X 9 pan.

Now for the ingredients: 2 C all purpose flour; 2 C sugar; 1 tsp each: baking powder, baking soda, salt, ground cinnamon; 3 C shredded carrots (8 or 9 depending on size); 1 C cooking oil; and 4 eggs. We'll get to the frosting later.

Mix together the flour and sugar.Then mix in the baking powder, baking soda, salt, and cinnamon.

Peel and shred the carrots. Many (like 25) years ago my mom gave me this handy dandy Moulinex Multi Machine that does a grate job! (Get it?) They don't make this model any more.

While peeling the carrots, don't forget to give the dogs a few peelings. They love 'em, they'll love you, and carrots are good for everyone!

To the dry ingredients add the carrots...

...the oil...

...and the eggs.

Mix well. Now for the secret ingredient(s). Add 1 1/2 to 2 C chopped pecans, and 1 1/2 to 2 C raisins. Mix well.

Pour into the prepared pan.

Bake about one hour until a toothpick or other instrument stuck in the middle comes out clean.

It wouldn't be a real carrot cake unless it had frosting. Make sure the cake is completely cooled before starting to make the frosting. You will need 1 package (8 ounces) room temperature cream cheese; 3/4 pound (3/4 C or 12 T) softened butter; 6 C powdered sugar; 3 tsp vanilla extract. Beat the cream cheese and butter together til fluffy. Gradually add the powdered sugar until the mixture is smooth, then stir in the vanilla.

Normally I would spread this over the top of the cooled cake and that would be it. But today is a special occasion, so I cut the cake in half.

I cut all the edges straight and dolloped a big glop of frosting on one half. Then I put the other half on top of that. Next came my pitiful attempt to frost the sides of the cake. I am not, and have never claimed to be a professional baker. I just like to fantasize about winning some Food Network cooking/baking challenge. Anyway, the results were not half bad.

LOVE YOU! HAVE A GREAT DAY!

Carrot Cake

• 2 C all purpose flour
• 2 C sugar
• 1 t baking powder
• 1 t baking soda
• 1 t salt
• 1 t cinnamon
• 3 C shredded carrots (8 or 9)
• 1 C cooking oil
• 4 eggs
• 1 1/2 to 2 C chopped pecans
• 1 1/2 to 2 C raisins

Preheat oven to 325 degrees. Grease and flour a 13" X 9" pan.

Mix together first 6 ingredients. Add next 3, mix well. Add final two, mix well. Bake in prepared pan about one hour, or until probe comes out clean. Cool completely before frosting.

Cream Cheese Frosting

• 1 pkg (8 oz) room temp cream cheese
• 3/4 C softened butter
• 6 C powdered sugar
• 3 tsp vanilla extract

Mix cream cheese and butter til soft and fluffy. Gradually add powdered sugar, mixing til creamy. Stir in vanilla extract. Frost away!

Thanks to my helper in the kitchen, my daughter, Carli.