4-tuitous!

Yesterday was Bubba's fourth birthday. It was the first time we've been able to celebrate it on the actual day. He had lots of fun. We went shopping on the Hill and got our bread at Vitale's to go with our meat and cheese tray from Kenrick's. This was the second year I did this because I'd gotten burned out on making a hundred mini-sandwiches myself on the other birthdays. (So much simpler!)

I did my usual cleaning and cooking, with loads and loads of food. The flu bug has hit some of our friends really hard, so we had a lot of leftovers that we weren't expecting. The kids who did show up had a good time with their parents and enjoyed watching Ice Age II on the big screen in the basement.

As usual, we had the gamut of desserts. Bubba always gets a carrot cake with cream cheese icing that I make from scratch and I make devil's food cupcakes for the other kids (also from scratch). We had a number of other desserts, too, including pound cake, pineapple upside down cake, and this year, tiramisu.

The carrot cake is always a big hit, so here's the recipe, including icing. You can vary it as you wish, and the basics are below. Enjoy!

Carrot cake (from Better Homes and Gardens New Cookbook, Limited Edition, 2000)

2 cups all purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 cups finely shredded carrots
1 cup cooking oil (I use canola)
4 eggs
1 recipe Cream Cheese frosting (see below)

NOTE: Additional items
These can also be added to the batter when mixing. I use all of the following:

1-8oz can of crushed pineapple drained
1/2 cup coconut
1/2 cup chopped walnuts
1/2 cup raisins

Grease and lightly flour two 9x1.5 inch round pans or one 13x9x2 and set aside.

In large mixing bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, eggs. Beat with an electric mixer till combined.

Note: I normally mix this cake by hand and it does fine--be certain to MIX very thoroughly.

Pour batter into prepared pan(s). NOTE: I also use a Bundt pan for this cake.

Bake in a 350 degree oven for 30-35 minutes for round pans or 35-40 minutes for 13x9 or 45+ minutes for a Bundt pan. Bake until a wooden toothpick comes out clean.

Cool cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly before icing with Cream Cheese frosting.

Cover and store in refrigerator. Makes 12-16 servings

Cream cheese frosting

Beat together 2-3 oz pkgs of cream cheese softened, 1/2 cup butter or margarine, and 2 tsp vanilla until light and fluffy.

Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in another 2.5 to 2.75 cups of additional sifted powdered sugar to reach spreading consistency.

This frosts tops and sides of two 8 or 9 inch layers. Cover and store cake in refrigerator.