The Best Carrot Cake You'll Ever Have

The actual name for this recipe is King Arthur's Carrot Cake, but my name is much more appropriate. This cake is so moist, so perfectly textured.... so amazing. Thank you to Bev for sending me the recipe after Charlotte's Fantastic 2nd Birthday Party. Sorry the only picture of the cake without frosting on it is of the bunny's rear end.

King Arthur's Carrot Cake
Ingredients:
4 large eggs
1 ½ cups vegetable oil (I use canola)
2 teaspoons vanilla extract
1 ¾ cups sugar
2 cups unbleached all-purpose flour
1 ½ teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon cinnamon
½ teaspoon nutmeg
2 ½ cups finely grated carrots (I peel them, cut them in chunks and grate in the blender)
1 cup chopped pecans
1 cup shredded or flaked coconut
1 can (8 ounces) crushed pineapple, drained

Directions:
Preheat the oven to 350 degrees.
In large mixing bowl, beat the eggs and add oil while mixer is running. Add vanilla, and then gradually add the sugar. You’ll have a thick, foamy, lemon-colored mixture. In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add these dry ingredients to the wet mixture, stirring to make a smooth batter. Add the carrots and nuts, pineapple and coconut.
Pour the batter into a greased (I line the bottom with parchment or wax paper before greasing) 9x13 inch sheet pan or three 8 inch round pans and bake for 45-50 minutes (sheet) or 35 minutes (rounds). Cake is done when tester inserted in the center comes out clean. Cool in the pan 10 minutes, then turn out to cool completely. Dust with confectioners’ sugar or frost with cream cheese frosting or icing of your choice.

Cream Cheese Icing
2 ½ cups powdered sugar
4 ounces cream cheese
1 teaspoon vanilla
One stick softened butter
Pinch of salt

(If you are making a layer cake or want lots of icing, double it.)

Basic Cheese Sauce for Macaroni and Veggies

This post has been a long time comin'. Nothin' better than cheese. It makes everything better. I found this basic recipe on the internet, but can't remember where. (Sorry.) I have found that the key to success is precise measuring of the flour and butter. Use measuring spoons and butter (not whipped margarine.) I know, I know, I know. "But butter is soooooo fattening." Trust me. Whenever I use a regular spoon for the flour or guess with the margarine, the consistency is wrong. It's just not worth it.

So, I have made this with many cheeses and cheese combinations. My favorite is half and half of sharp cheddar and white cheddar. Yum! You can make it with a bowtie pasta and throw in some chicken and broccoli for a (semi-) balanced meal. (If you just want to make it with noodles, cook between 3/4 and 7/8 of a pound of past. Not the whole pound or it will be macaroni and cheese soup.) Or you can take the recipe down to 1/3 of all measurements and it makes a good amount for around a pound of steamed veggies. The only drawback to this sauce is when it cools it gets pretty thick and it's not nearly as good left over.

Ingredients:
3 Tbsp butter
3 Tbsp flour
1 1/2 c milk
pepper to taste ( I always skip this)
8 oz cheese of your choice, shredded

Directions:
Melt butter in saucepan over medium heat until just melted. Stir in flour very well. Let cook for a minute. take off of the heat source and slowly whisk in the milk. (If you like pepper, now is the time to add a dash.) Return to stove top and stir constantly until thick and bubbly. (If you don't stir, it takes forever to heat up and you run the risk of it burning on you before you know it.) Let it cook just a minute more. Add grated cheese and stir until melted. Immediately pour over noodles and/or veggies and serve.

Super easy. Very tasty.