How fitting to return once again from a lapse in posting with yet another cake, this time to celebrate the arrival of another beloved grandson and the 2^nd birthday of the other.   

But, before we go into the story, I have few words for those of you that had the misfortune to visit my site on April Fool’s day. My apologies for what you saw.  You see, a FOOL hacked into my site, tore it down, and spent precious time (for that is all our time on earth is-precious) putting up obscenities. Unfortunately, the world is made up of some rather disturbed individuals consumed by evil and no sense. 

A FOOL’S actions are never worth getting angry about, but rather an opportunity to be grateful that I am surrounded by loving family and friends. In the scheme of all that counts this was a mild inconvenience and embarrassment along with a little time needed to have my site rebuilt. I am up and running again- this time with lots of steam and all sorts of fun upgrades on my site, behind the scene.

Now back to the cake. Armed with recipes and layers of clothing to brave the chilly month of March in Alaska, I set out to do what else?  Why, cook of course. Not only did I have a cake to bake for the birthday party, I also had a freezer worth of food to prepare along with cooking instructions, so that my daughter could have the pleasure of mending and resting leaving meals up to me after I was long gone.

Living in Alaska, knowing that it will be home for only a few years and that taking belongings is not an option, left me in my daughter’s kitchen without cake pans. A quick improvise that turned out for the better, I chose to make cupcakes. This was one of those times that a lack of equipment turned out for the best. Especially, since the cupcakes were a hit with the Birthday Boy and fitted perfectly into his pint size hands.

Flying to Alaska is a haul, 16 hours total with a stop in Phoenix to change planes. The stop in Phoenix was great. Stopping in Phoenix meant that I could take my oldest grandson who is almost 4 and had never seen snow, on the journey. This gave the oldest two boys lots of good cousin playtime while mom focused on the new baby and I focused on them all. 

This also gave me time to bond with my older grandsons, both outdoors playing in the snow and indoors trying to bake cupcakes and cook while they played. I do say that by the end of the trip, I almost got the hang of them riding indoor bikes in the kitchen while I maneuvered around them. I most certainly got down pat, dodging balls thrown at me while cooking. Alaska child rearing takes into account being homebound and needing exercise. Normal activities left for the outdoors, is often experienced inside. Sounds rather indulgent and permissive, but I can assure you that with the short daylight hours and often bitter cold-it is the only sane thing to do. 

Cuttaloosa Carrot Cake has been baked by my family for years. This is the same splendid cake that my sister made in a 12″ round for my brother’s funeral a few months ago. Her version stood tall and glorious with miniature rosette butter cream mounds topping the entire top and sides. I have had this cake both with and without nuts, preferring the no nut version. The cake seems lighter and moister when the walnuts are omitted.

I am doing something that I don’t normally do which is show personal photos. Pictures are worth a thousand words, and I couldn’t begin to express how precious and dear my grandsons are. They call me “Meme”, which makes my heart warm every time I hear my name being called.

My tomboy side and love of the cold came in handy on this trip.  Almost every afternoon, as we bundled up to keep warm, I took my grandsons for a play in the snow as Alaska has lots of splendid groomed trails. When their little legs got tired, they hopped onto the sled for a good pull. A long rope rigged around my shoulders, I pulled them along for miles in silence, as we looked for moose from afar-until they called out “Meme” go faster. I turned to them smiling………..then went faster.

Cuttaloosa Carrot Cake

1 3/4 cups finely grated carrots

1 cup crushed drained pineapple (save liquid)

1 1/2 cups finely chopped walnuts or pecans- optional

4 eggs

2 cups sugar

1 cup corn oil

2 teaspoons cinnamon

Mix above ingredients together till well mixed.

1 teaspoon salt

2 cups flour

2 teaspoons baking soda

Mix above ingredients together till well mixed, then add to carrot mixture mixing well. Divide into 3-8″ cake rounds that have been well greased or 18-24 well greased muffin tins.

Bake cake at 350 degrees for 30 minutes or till knife comes out clean. 20 minutes for cupcakes.  Cool on rack for 10 minutes then remove from pan.

 
Butter cream Icing

2 8 oz packages of cream cheese

2 1/2 packages 10x sugar

1 teaspoon pure vanilla extract

1/4 cup milk

reserved pinneapple  juice to taste

Cream cheese, add vanilla, gradually add sugar and liquid ingredients until smooth. Beat by hand or with a mixer till it reaches a good creamy consistency.

When cake or cupcakes are cool, frost with lots of frosting. Store cake in the refrigerator.