Valentine's Day Carrot Cake Recipe

Shane's favorite dessert is carrot cake and I have an incredible recipe...cream cheese frosting and all! If you think baking is difficult and making a cake from scratch is even more impossible, you need to try this one. It always comes out moist. I can't remember where I found the original recipe but I've been sharing it with friends and family for years.


Cake Ingredients
2 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp nutmeg
Pinch of salt


1 1/4 cups vegetable oil
4 eggs
3 cups finely grated carrots
2 tsp pure vanilla extract
1 cup drained crushed pineapple (optional)

Note: use whole nutmeg with a micro-plain, you'll get better nutmeg flavor. Also, I highly recommend pure vanilla extract. Lower grade vanilla has a high alcohol content and therefore delivers inferior quality and flavor. It's worth the additional cost so check the label!

Here's what the batter will look like when everything has been combined. I shred the carrots with my Cuisinart and blend everything with my Kitchen-Aid stand mixer. I've had both since we were married in 1996 and they really take a beating (no pun intended).

I always smack the pans on the counter to remove air bubbles. You can see the difference in these two pans (the one on the left has the bubbles removed). I think it makes for a denser cake and encourages more even cooking.


When the cakes are done cooking, remove them from the pans and place on a wire rack to cool. Do not frost any cake while it is still hot or even warm, your frosting will melt, making it difficult to frost and not look so nice either.


Icing Ingredients
8 oz cream cheese (softened)
1/2 cup butter (softened)
1 lb icing sugar (powdered sugar)
1 tsp vanilla
1 tsp orange juice
2 cups finely chopped pecans (optional)


Blend cream cheese and butter. Slowly add sugar, vanilla and juice. Ice after cake completely cools. Decorate with chopped pecans (if desired).

We celebrated Isa's 5th birthday. Lucky girl was born on Valentine's Day! I hope you make this recipe and enjoy it as much as my family.

Holiday Cookie Exchange

This year I was invited to a cookie exchange by Karen Lovely. If you've never participated, everyone bakes and brings a set amount of holiday cookies (we each brought 6 dozen).

Actually, I procrastinated about doing it because of lack of time but Karen, with a little gentle prodding, convinced me to come...cookies or not. The one cookie that always reminds me of baking with mom was thumbprint cookies. I'm sure everyone has their own favorite but the look, the taste and the preparation of these makes me think "holidays."

So after a quick run to the store, I made a mess of the kitchen and even got the kids to help. Okay, they only helped with the first batch then a movie beckoned them to abandon me. They turned out just like I remembered and everyone else's cookies looked fabulous as well.

It was a wonderful afternoon spent with friends, a few drinks and some yummy food. I can't wait until next year!

Thumbprint Cookies (Bird's Nest Cookies)
½ c Butter or Margarine 

¼ C dark brown sugar
1 egg yolk 

pinch of salt
1 egg white 

1 C sifted flour
½ C chopped nuts 

½ tsp vanilla extract

Preheat oven to 375 degrees. Cream butter and sugar together. Add slightly beaten egg yolk, vanilla and salt. Mix. Add flour and blend. Roll dough into small balls. Dip in slightly beaten egg white and then coat in chopped nuts. Place on greased cookie sheet. Make an indentation in the dough’s middle.

Bake at 375 degrees about 12-15 minutes. Fill depression with preserves when cool.

Yields one dozen cookies.