Meh....What's up Doc?

Two years ago my in-laws were visiting. My father-in-law and husband built a deck on the front of our house and a play house for my children. My mother-in-law watched the children. I went to work. I would come home each day to find more things done to my home. One day I came home to find that my mil had found an old cookbook on my shelf. It was a cookbook she gave me for my bridal shower almost 20 years earlier. Each family member filled in a page of the book with a favorite recipe. That summer and fall I prepared a large number of the recipes in this book with my children and took pictures of them preparing the food. I also scanned in all the recipes. I then compiled it into a book for my mother in law.

This recipe is from that book. It is for a food that I'm not overly fond of, carrot cake. While I was making the book for my mil, I was doing my best to prepare as many of the recipes as possible. I skipped things that would kill me, like shrimp ones. I also adjusted those with nuts or just plain skipped peanut butter ones. But I ended up doing almost all the recipes. That includes making carrot cake. The kids and I made it and took it to a neighborhood party. It was a huge hit. I started getting requests to make it for neighborhood birthdays and other parties. So I have made it a few times and the carrot cake people all seem to really like it. I actually will eat it. Anything with cream cheese frosting I'll eat at least a bit just for the frosting.


Carrot Cake

4 Eggs
1-1/2 c Wesson oil
2 c grated carrots

Mix the above and then add

2 c sifted flour
2 c sugar
2 t cinnamon
1 t salt
1 t baking soda

Pour into 9 inch round pans or use a loaf pan, whichever you prefer. Baking @ 350 for 30 minutes.

Icing:
8 ounce pkg cream cheese
1/2 c butter (1 stick)
1 lb powdered sugar
2 t vanilla
1 c chopped pecans (optional)

Frost the cake and decorate the outer edge of the cake with the chopped pecans

And just for fun, here's the original recipe!