Carrot Cake

Several of you asked for my Carrot Cake recipe. Without further ado.....

Carrot Cake

From Myra's Kitchen

2 Cups Plain Flour

2 Cups Sugar

2 teaspoons Cinnamon

2 teaspoons Baking Soda

1 teaspoon Salt

1-1/2 Cups Vegetable Oil

4 Eggs

3 Cups grated Carrots

1 Cup chopped Pecans

Sift and mix dry ingredients. Add oil and stir well. Add eggs one at a time and mix after each addition. Add carrots and pecans and blend. Bake in 2 greased and floured 9 inch cake pans at 35o degrees for about 25 minutes.

Icing

1 large pkg cream cheese

1 stick butter or margarine

1 box confectioners sugar

1 cup chopped pecans

2 teaspoons vanilla extract

Cream together butter and cream cheese. Add sugar, vanilla, and pecans. Spread between and on top and sides of cake.

Enjoy!

My Stitching For The Easter Exchange

Hare Biscornu

The Floss Box

35 ct HDF pale green linen

DMC floss

My Easter exchange traveled all the way to Conny in The Netherlands. I stitched this biscornu with bunnies for her. I enjoyed reading her blog and about her bunny and knew this would be perfect for her. I loved the purple flowers with the green and brown.

And since you can't have bunnies without a carrot, I added a carrot button to the back. :o)

I had even more fun choosing the goodies to send along with her biscornu. I even included my carrot cake recipe. It was fun sending a little bit of spring across the miles.