Simply Carrot Cake

** If you have carrots in your garden, go pick some NOW, scrub and rinse – you will really enjoy the freshness factor! **

CAKE:

1. Heat oven to 325°F. Grease & flour bottom and sides of one 13×9-inch pan, two 8-inch or 9-inch round pans, or make a bunch of cupcakes. (yes, you could use a non-stick spray but the old fashioned way is more rewarding when you figure out how to get it “right”) I recommend you mix this cake entirely by hand (crank up the music!)

2. In large bowl, mix first 8 ingredients thoroughly (the “dry” stuff.) This is also where you can add a pinch of Allspice or Ginger – be adventurous.

Add the vanilla, oil, applesauce, and eggs (“wet” stuff). Mix vigorously until incorporated – about 30-45 seconds. Add the beautiful, bright orange shredded carrots – texture and fiber! Mix for 2 minutes while singing out loud. Pour into pan(s). (Don’t stress over getting things exact…relax)

3. Bake a 13×9-inch pan 48 minutes, 2 round pans 35 minutes, cupcakes 20 minutes or until toothpick inserted in center comes out clean (check them a few minutes before time’s up, the clean toothpick is the desired goal, not just clocking the minutes…)

Cool in pan on cooling rack. If wanting to take out of pans to decorate, cool 10 minutes; remove from pans to cooling rack. Either way, cool cake completely (at least 1 hour).

FROSTING:

1. (Okay, now whip out your electric mixer…) In medium bowl, beat the cream cheese, butter, milk, and vanilla with mixer on low-med speed until smooth.

Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. (Share beaters ONLY if they offer to help with clean up!)

Frost 13×9-inch cake or fill and frost round layers with frosting. Decorate to hearts content – if desired. Store leftovers in refrigerator.

Share with family and friends, or go find a private and quiet place to enjoy!