Carrot Cake

Our CSA, Farm Fresh to You, had been sending us, by mistake we hope, what seemed like far too much carrots. Bunches and bunches and bunches of carrots. The missus and I tried to find something to do with all of them, and decided to make a carrot cake.

Hell yeah.

Now, since my condition is what it is, my contribution to this caper was just the manual labor of shredding the carrots with a tiny grater. The missus found a recipe that worked for her, and we rocked it out. All of the carrots, densely packed, came out to about five cups of shredded carrot.

Mrs. Chef Gonzo has always been our little baker of the group, so this is nothing new. The ingredients called for flour, egg, oil, sugar, vanilla, cinnamon, pecans, baking soda and powder, and the grated carrots. And, of course, she made the cream cheese frosting. When it was all said and done, we had the best carrot cake I can remember eating.

Look at this monster cake: