carrot cake

Mike doesn't really care for cake. As someone who finds a lot of joy in baking (and then eating) cakes this is somewhat shocking. But even this cake is Mike approved. It is dense, rich, moist, and so delicious.

I swapped the oil for butter, the walnuts for pecans, and the crushed pineapple for a little milk instead. It was just right.

For the frosting:

Cream Cheese Frosting
1 (8 oz) package of cream cheese, softened
1 stick of butter, softened
2 teaspoons of vanilla
about 5 cups powdered sugar

Cream the cream cheese and butter together, then add the vanilla. Slowly add the powdered sugar and beat until completely combined.

Makes enough frosting to generously cover a double layer cake, with some to spare.