MOIST CARROT CAKE

My computer died around the New Year and after shipping it off to get fixed for TWO weeks, it’s now in pristine condition. Or so I thought.

My house is never quiet. With five kids you can imagine the noise level around here rivals that of a football stadium. Which is why I don’t even try to blog or do anything on my computer during the day. But at night, when they’re tucked in bed, I actually do get some quiet time until the wee hours of the morning. I just can’t make myself go to bed. I love the night.

The other night I noticed a new development with my computer. My mouse is literally squeaking like a mouse. Every time I click it, it sounds like the little mice on the movie Cinderella. It’s not big enough that I would send my computer back in but it’s annoying enough that I have to (twist my arm) watch reality TV to drown it out.

INGREDIENTS

•  3 cups shredded carrots
•  1 can (20 ounces) crushed pineapple, well drained
•  2 cups sugar
•  1 cup canola oil
•  4 large eggs
•  1 teaspoon vanilla
•  2 cups all-purpose flour
•  2 teaspoons baking soda
•  2 teaspoons ground cinnamon
•  1/4 teaspoon ground nutmeg

FROSTING:

•  1 package (8 ounces) cream cheese, softened
•  1/4 cup butter , softened
•  2 teaspoons vanilla extract
•  3-3/4 cups confectioners' sugar
•  (optional) chopped pecans

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease a 9x13 inch baking dish. In a large bowl, beat the first six ingredients until well blended. In another bowl, mix the flour, baking soda, cinnamon, and nutmeg; gradually beat into carrot mixture. Pour mixture into prepared pan.
2. .......................................

for full recipes please see : www.the-girl-who-ate-everything.com

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