Carrot Cake

so i have this "desk mate" at work. desk mate in the sense that we literally share a plank of white melamine on which we both place our computers, phones, staplers, pens, pencils, stacks (and extra stacks in my case) of sketched over paper, etc etc. we see each other every day for 5 days straight and then 1st thing again monday morning. we make fun of our husbands and exchange sideways glances when someone else in the office is being weird - or whatever. you get the point. what's funny about work relationships like the one my "desk mate" and i have is that after a bit over 2 years of this routine you really get to know someone through seemingly intimate details of this person's life, such as what duvet cover they just bought for their bed, the basics of the in-law relationships and of-course: what kind of cake they like - so much so it was served at their wedding.

alright so i know this deskmate pretty well - right. and she's gunna have a baby in about a month. which translates in office speak to: we're going to have a little get-together and eat cake during office hours on a friday when no one wants to work anyways. annnnnd ofcourse i demanded to bake the cake - her favorite cake, my lease favorite - carrot cake. but its all in the name of desk mate love.

assuming that when multiple people eat upwards of 3 pieces each the signs point to the cake being good, then the cake was a hit. even josh and i enjoyed the un-iced mini cupcakes i made with the leftovers.

CARROT CAKE

2c flour

2 tsp baking powder

2 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp ginger

2c sugar

1 1/4c oil

1 tsp vanilla

4 eggs

3c grated carrots

1c chopped pecans

*preheat oven to 350F, grease pans and line bottom w/ parchment

* in a bowl combine flour, baking powder, soda, salt and spices

* in a separate bowl whisk together the oil and sugar

*beat in eggs one at a time, then stir in vanilla

*stir in flour mixture, just to combine

*fold in carrots and pecans

*pour into prepared pans, cook 40 minutes until toothpick is clean

*cool for 10 minutes then turn onto cooling rack

*ice and eat!

CREAM CHEESE FROSTING

6oz butter, room temp

14oz cream cheese, room temp

3-4c powdered sugar

1 1/2 tsp vanilla

*beat butter and cream cheese together to fluffy

*beat in 2c sugar then add in vanilla

*continue to add sugar until desired consitency / sweetness (i used about 3 1/2)