Home for the day due to a back injury I suffered yesterday morning, I’m finally able to blog a taste of what’s been going on over here. Things have been hectic, however manageable. Fortunately, I’ve been doing a much better job balancing my two (work/personal) lives. It took a lot of reflection and determination of what was most important to me. I can to the conclusion that a sustainable life was paramount to all. By that I mean that each day is approachable and success is consistent yet perhaps toned down a bit. I believe in success- in work and otherwise. However, it’s so important to step back and contemplate, “What am I sacrificing?”
If the sacrifices include compromising your passion(s) or health, re-evaluate.
Speaking of passions, I am thrilled that we are in the middle of my favorite time of year. The joys of nature combined with bountiful produce, meals, and family gatherings make life so much more enjoyable.
A time ago, we celebrated Luke’s birthday with a tiny celebration (Aside: I feel so fortunate to be spending my (sometimes crazy) life with such a kind, patient man). I phoned his mom to ask for his late grandmother’s Carrot Cake recipe. His family raves about it at almost all family gatherings and I thought it was fitting. The results? Impeccable.
It is: moist, rich, and filled with raisins and walnuts in each bite. The icing (my own creation) was perfectly complimentary without being too sweet.
It is not: Diet friendly.
This cake is perfect for the holiday season. It’s relatively quick, easy, and a sure crowd pleaser.
2 c. sugar
1 ½ c. oil
2 tsp. vanilla
1 8 oz can crushed pineapple, drained
2 ¼ c. flour
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
2 c. shredded carrots
2 c. flaked coconut
1 c. chopped walnuts
3/4 c. golden raisins
Preheat to 350F
Grease two 8 inch round pans. Combine sugar, oil, eggs, and vanilla in a bowl and blend using wooden spoon. Stir in flour, cinnamon, baking soda, and salt and mix well.
Fold in carrots, coconut, pineapple, golden raisins and walnuts. Pour into pans and bake about 50 minutes. (or until top “springs” when touched)
Cream Cheese Icing:
2 packages cream cheese
1 stick softened butter
2 tsp vanilla
¼ tsp salt
3 c. powdered sugar
Start with blending cream cheese and butter on medium speed in a stand mixer. Add in vanilla and salt. Continue blending until smooth. Slowly add the sugar, 1/2 c. at a time. Blend until smooth.
*Note: Cake can be prepared ahead and wrapped in plastic wrap overnight. Icing can also be prepared ahead and stored in an airtight container in