Carrot cake with cream cheese frosting

Over the weekend, I satisfied a craving to bake by whipping up some home-baked carrot cake with cream cheese frosting! 

As I savoured the smell of carrots and cinnamon wafting from the oven in delicious anticipation, I was especially reminded this Easter that the reason we break bread and drink wine together to remember this significant weekend. It's a reminder that God came down in flesh, in 3D, to provide us with an unforgettable, multisensory experience of Himself. 

There is nothing less sacred about quiet moments in the kitchen with God than in church where a huge band is playing and a powerful speaker in preaching. God came down to earth so His love could penetrate every area of our lives - our waking, our sleeping, our eating, our working, our relationships.

Hope you had a wonderful Easter, everyone!


Simple carrot cake recipe
From Allrecipes.com
INGREDIENTS:

4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon

3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.	In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3.	Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.	To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.