Regifting...This Time It's Okay

And why would that ever be okay, you ask? Because in this case, it was a gift of food that my family LOVED and I just had to get the recipe to share. My friend and neighbor is so kind and generous, always surprising us w/ homemade treats! The day after Thanksgiving there was a knock at the door and when Adam opened it, there stood her oldest son holding a huge cake carrier. Inside? Well, it was the most delicious carrot/spice cake I have ever had in my life. It was a cake that after the first bite my husband declared "This rocks!" It is not only tasty, but beautiful, and I think it would be great for a holiday party. She was kind enough to share the recipe w/ me, and I know I'll be making one myself very soon! We have developed a very special friendship over the past year, and I'm so thankful to have someone so close who cares about my child as much as I do hers, and really have a sense of  what "neighborly" means. But this time of the year, I'm extra grateful b/c I enjoy sharing the Christmas spirit so much and value those who are kind enough to share it w/ my family as well!

Carrot Spice Cake
4 eggs
2 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1 10 oz. bag shredded carrots, and then chopped finer
3/4 c. vegetable oil

Lightly grease and flour 2 round cake pans.  In one bowl, stir together flour, sugar, baking powder, cinnamon and baking soda. In another bowl, beat together eggs, carrots and oil. Combine both mixtures. Bake at 350 for 30 minutes. When cool, layer some frosting between 2 cake layers and frost top. For single layer option, use 9x13 pan.

Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 c. butter
2 tsp. vanilla (plus a little extra)
5 3/4 c. powdered sugar

Beat cream cheese, butter and vanilla until well combined. Add powdered sugar a little at a time.

Desserts at Very Good Recipes
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