Best Carrot Cake

Some of you are probably wondering- "Will she ever post something that's REAL FOOD?"

The answer is, yes. Eventually. But not today. Not now. Because I have to share this with you:
I am downright sentimental about this cake. The recipe is practically an HEIRLOOM.
It came from this book:

That's right, the Junior League of Enid Oklahoma.

You know that everything just gets better from here.
It's a perfect everyday cake, because it's quick to throw together. The texture is wonderful, light, but dense enough so that you know that you're actually eating something. It's sweet, but not too sweet, and when topped with a thick layer of maple cream cheese frosting... Bliss.

I like it as a sheet cake, so you can slice as many pieces as you want with out feeling guilty, because it's simply so HARMLESS looking. (Not to mention the fact that, like, has a VEGETABLE in it. Seriously. It's practically health food.) Also, it helps you become comfortable with emotional depth, it said so in the New York Times:


Carrot Cake
from Stir-Ups

For Cake:
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
4 eggs
1 teaspoon salt
1 cup canola oil
3 cups shredded carrot
1 teaspoon vanilla

For Icing:
1 stick butter
8 ounces (1 package) cream cheese, softened
1 teaspoon vanilla
1 box powdered sugar*
best quality maple syrup, to taste

Combine flour, sugar, soda, cinnamon, salt and oil. Beat in carrots and vanilla. Beat in eggs. Pour into two greatsed 9" cake pans, or a 9x13 inch loaf pan. Bake 9" ones at 350F for 30 minutes. Bake 1 hour when using loaf pan. Cool completely.
Icing: Cream butter with cream cheese. Add sugar, vanilla and several tablespoons maple syrup to taste. Beat until well blended. Slather cake. Eat. Immediately.