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Spring is coming

Hear some robins chirping, a sure sign that spring is coming! Yah!!! Spring is my favorite season of the year. I planted a few more fruit trees in my little orchard. Two cherries and two peaches, they are made for the colder weather like we have here. I enjoy watching the world turn colorful after months of being brown, gray and white. I love all the little animals that come into the world... like the little wooly lambs... love the sound of chicks.... yup... spring is my favorite time of year.

Found this recipe for carrot somewhere on the web... thought it would be a great treat for Easter.....

The Ultimate Carrot Cake

1 1/2 cups sugar

2/3 cups firmly packed brown sugar

1 cup oil (I used canola)

1/2 cup buttermilk (or milk with a half tablespoon white vinegar, let sit for 5 mins)

4 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup crushed pineapple, drained

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 1/2 cups finely grated carrots

1 cup chopped pecans (optional) *toasted if desired

1 cup golden raisins (optional) *I used regular raisins because that’s what I had on hand

Cream Cheese Frosting:

16 ounces cream cheese, softened

1/2 cup (one stick) unsalted butter, softened

2 teaspoons vanilla extract

3-4 cups confectioners’ sugar, to taste

Preheat oven to 350 degrees F.

Place oven rack in center of oven.

Prepare two 9-inch cake pans by coating with cooking spray and lining with parchment paper.

In a large mixing bowl, beat the eggs, sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg.

Add the flour mixture to the egg mixture and mix until blended together.

Fold in carrots, pecans and raisins (if using) just until mixed in.

Pour batter into prepared pans and bake approximately 30-40 minutes or until done (can check doneness by sticking a toothpick into the center of the cake, if it comes out clean, it’s done)

Cool cakes in pan for 15 minutes then, turn onto baking rack to cool completely before frosting.

While cakes are cooling, prepare frosting by mixing cream cheese and butter together until creamy and smooth. Mix in vanilla, then confectioners’ sugar, one cup at a time, until frosting has the desired consistency.

Once cake has cooled, frost with cream cheese frosting. Add pecans to the top and /or sides of cake for decoration if desired. Chill.

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