More weather changes and a great recipe

We have continued to go from unseasonably cold to "warmer than average" this autumn. I don't think there has been a normal weather day this year. :)

Today we were reached 70 and tomorrow our high may not get out of the 30s. I find the older I get, the more I feel like a human barometer. My mother-in-law used to say she could feel weather changes two states away. I'm not quite that sensitive but I do feel the changes on the way tonight. There is snow not too far away from us. I don't mind snow, it is lovely in the surrounding woods. I just don't like to drive on snow or ice. However, our rain expected this evening may turn to some snow flakes tomorrow!

I had to go with my son to the junior college this morning since he was getting an allergy shot on the way home. So I was away all morning and felt rather loopy most of the afternoon (I'll blame the weather changes). However, it seemed like a great day to spend some time in the kitchen and trying a new recipe.

I have two inexpensive, spiral notebooks that I use to write recipes in from library books. I've filled one and started another earlier this year. (I took that one with me this morning and copied recipes while waiting for my son.) This recipe was in the older book and my notes say it comes from The Best of Goosebury Patch Christmas Favorites. It turned out very good and moist. I have a feeling it will be even better tomorrow. The recipe calls for a 9 x 11 pan. I believe you could also put the batter in two round cake pans and check after 25-30 minutes.

I actually baked this in a Pyrex dish that is a size larger than the 9 x 11 pan (it is the dish I often use for roasting, big enough for a turkey!). Even with the bigger size, I had to bake a full 40 min. before it set but do check it at 30 min. as the recipe suggests. This is really yummy...

Carrot Cake

2 C. Sugar
2 C. Flour
2 t. Baking soda
1 t. Salt
3 t. Cinnamon
16 oz. can Crushed pineapple, well drained (the can I used was 20 oz.)
1 1/2 C. Vegetable oil
4 Eggs
3 C. Carrots, grated
1/2 C. pecans, chopped (optional, I didn't have any so I left them out)

Mix sugar, flour, soda, salt and cinnamon together...set aside (I sifted them onto parchment paper). Mix oil and eggs and beat together, add pineapple and carrots. Mix in dry ingredients, fold in pecans if you use them. Bake 30-35 min (mine took 40 min. but that may have been because I used a 20 oz. can of pineapple). Cool completely before frosting.

Frosting
1/2 C. Butter, room temp (one stick)
8 oz. Cream cheese, room temp
1 Box Powdered sugar
2 t. Vanilla

Beat together butter and cream cheese until smooth. Blend in powdered sugar and vanilla, beat until fluffy. Frost on cake that is completely cool.

I find cold days and baking are made for each other.