The calm before the storm
Happy Mother’s Day (a little late)! Hope you all had a chance to spend a wonderful Sunday afternoon with the first true love of your life, MAMA! I’ll be off to see MY Mom sometime next week in Miami. I did however spend a wonderful mother’s day with my familia in Long Island. Lucky gal that i am, i have more than a few amazing strong and loving women, each having had a part in raising me, my pseudo moms, my aunts (my favorite, and we can’t tell the other’s, my aunt Bonnie). My cousin’s cooked a her a delicious dinner from scratch and i was assigned baking duties, dessert.

My assignment was simple enough: Carrot Cake. Preparation went off without a hitch… until the baking actually took place. Yeah, my first batch exploded in the over. It was messy. I may have quietly sobbed as my aunt went to the rescue… and i sipped my mimosa for comfort. Sigh.
Round two was the winner! Here are the step-by-the photos of the process and further below the full recipe by “Bake-A-Cake” finalist, Grace Meadows.
colorful ingredients…
 
opted for individual baking bowls as opposed to a large sheet cake…

 

making the Cream Cheese Icing…

 

Results from round two. As if i would have shown you the previously destroyed version, as if…

 

The end result. PERFECTION! I rule!
in the zone
Everything is better when there’s bubbly involved. Happy Mother’s Day!
*** Recipe ***
Grace Meadows from Taylorville, Illinois was a finalist in the “Bake-A-Cake” category of the Blue Ribbon Culinary Contest at the Illinois State Fair, Springfield, Illinois.
 
Makes 8 to 10 servings
 
4 eggs
1 1/2 Cups vegetable oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons grounded cinnamon
1/3 teaspoon salt
3 cups grated carrots
1 1/2 cups coarsely chopped pecans or walnuts Cream Cheese Icing.
 
Preheat over to 350F. Grease and flour  baking pan. Beat eggs and oil in small bowl. Combine flour, sugar baking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture mix well. Stir in carrots and pecans. Pour into prepared pan. Bake 30 to 35 minutes. Cool completely on wire rack. Spread with Cream Cheese Icing.
 
Cream Cheese Icing
Combine 1 box (16 ounces)  powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and i teaspoon vanilla in medium bowl. Beat until smooth.

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