Birthday Boy

We had such a fun weekend celebrating Shannon's birthday - from wake surfing to watching bicycle racing to actual bicycle racing (kidding - but Shannon did do a nice ride to Stone Mountain on Sunday), and finally a quiet brunch with friends. I made Shannon's favorite carrot cake, using the recipe from our wedding caterers who made his beloved groom's cake. And, if you're interested, here it is! It's loaded with fruits and veg (carrots - duh) and is super moist and yummy. 

Shannon's Favorite Carrot Cake

INGREDIENTS

3 eggs

3/4 cup buttermilk

3/4 cup vegetable oil (you can also use coconut oil if you're into that)

1 1/2 cups white sugar

2 teaspoons vanilla

2 teaspoons ground cinnamon (I add 2 tsp. pumpkin pie space in addition)

1/4 teaspoon salt

2 cups all-purpose flour

2 teaspoons baking soda

2 cups shredded carrots (prep ahead of time)

1 cup flaked coconut (I use unsweetened, but you do you)

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple with juice

1 cup raisins (I use golden raisins, purely for aesthetic reasons)

For the frosting:

1/2 cup butter, softened

3-4 c. confectioner's sugar

8 oz. cream cheese, softened

2 tsp. vanilla

PREP:

1. Take out cream cheese and butter to soften on counter top.

2. Shred carrots (I use the shred feature on the food processor, but you can also use a potato peeler and just peel the carrots down to nothing. About 3 carrots will produce 2 cups easy.).

3. Preheat oven to 350.

4. Grease and flour 2 round cake pans.

5. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

DIRECTIONS:

1.       In a medium bowl, sift together flour, baking soda, salt and cinnamon (I throw in a little pumpkin pie spice, too). Set aside.

2.       In a large bowl (or stand mixer), combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

3.       Add carrot mixture to batter and fold in well. (If you're mixing by hand (!), you'll need a sturdy wooden spoon to mix this bad boy)

4.       Pour into prepared pans, and bake 40-45 minutes, or until it passes the toothpick test.

5.       Allow to cool for at least 30 minutes before frosting.

For the frosting:

1. Beat softened butter and cream cheese until well blended.

2. Add vanilla and powdered sugar (gradually).

3. Beat until creamy. *You can sweeten to taste by adding more powdered sugar until you reach your desired sweetness level.

4. Frost before Shannon eats all the frosting, and enjoy! This cake keeps best in the fridge.