A Break...and a Cake!

IN THE NEWS: Ohio man dressed as Breathalyzer accused of DUI. Read more HERE.

I'm officially on break. (Until Monday) :)

The kiddo is off from school (teacher's convention) and the hubby is taking a half day, so we're going to spend some time doing...something. Not sure what yet, but we are going out to breakfast now. Woo-hoo!

So I'm leaving you with a cake recipe. Carrot Cake to be exact.

I made this last weekend for my church's luncheon. I was asked to bake the cupcakes. I said, "Sure!"

72 cupcakes and 6 hours in the kitchen later...I began thinking, "WHY did I say 'sure'?"

But they were a huge hit! I even colored some of the frosting and made little "carrots" on top.
So cute!

Anyway here's the recipe:

Carrot Cupcakes
Bake in preheated oven 325 degrees for 45 minutes for cake layers and 35 minutes for cupcakes.

1 1/4 cups canola oil
2 cups sugar
4 eggs
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
2 tsp. vanilla
3 cups grated carrots (about 1 pound)
1 cup chopped pecans
1 cup raisins (I omitted because I forgot to buy them and I wasn't going back out again)

Combine sugar, oil and eggs. Sift flour, soda, salt and cinnamon, add to the sugar mixture and beat well. Add vanilla, carrots, pecans and raisins. Bake in 3 - 8" layer cake pans which have been well greased.
( Made over 24 cupcakes in regular size cupcake pans lined with cupcake papers.)

Amanda's Cream Cheese Frosting for Carrot Cake
12 ounces cream cheese, softened
1 stick butter, softened
6 cups 10X sugar
2 tsp. vanilla

Have a great weekend!