Jonathan turned 6 this week. I feel as though I should be reeling at this, shocked that he's grown so much, but he's been "five, almost six" for so long, that it seems time. We'll have a party this weekend with his friends to celebrate, but we wanted to celebrate as a family on his actual birthday.
When Jonathan heard I was planning to make a cake, he asked to help. We made carrot cake, of course, as it's been his favorite at least three years running now. I think we may be reaching the end of that run now, as he's asked for "vanilla cake with vanilla frosting" for his party on Saturday, but he still wanted to make this for his actual birthday. I'll take it.
Carrot Cake, from my Great Aunt, Alice Hanson
For the cake:
2 cups white sugar
1 1/2 cups vegetable oil
2 cups flour
2 t. baking soda
2 t. cinnamon
3 cups finely grated carrots, loosely packed
For the frosting:
6 oz. cream cheese
Almost one stick of Oleo (I use one stick of butter)
1 lb. powdered sugar, or more
1 t. vanilla
1 cup chopped walnuts (opt., I always leave out)
Preheat oven to 350ºF.
Sift flour, baking soda, and cinnamon together.
Mix oil and sugar together, and add one egg at a time. Beat until fluffy.
Add sifted dry ingredients to the egg mixture. Mix well, then add carrots.
Bake in a 9x13 pan for 45 minutes to an hour. (I baked this cake for about 48 minutes, and the edges were slightly toasted, but not burned.) Let cool, and make frosting.
To make the frosting, cream together the cream cheese, butter (or oleo), powdered sugar, vanilla. Once mixed well, add the walnuts, if using. Spread on cooled cake, and enjoy!