A very sad goodbye, with not so sad Carrot Cake


“Stephanie those cupcakes were amazing”…I am sure the reciprocated look I gave them didn’t express the typical “thank you” but that was because we were “celebrating” my amazing manager (and close close friend) for the past 5 years (wow I feel old) last day. While she is moving on to an amazing position @ UW Educational Outreach- which I am so proud of her for, it will be difficult for me to look forward to waking up each day knowing her amazing spirit will not be in an office a couple footsteps away. No one will ever be able to comprehend our bond, the deep gratitude and un-surpassing love I have for her. Who I am today, is due in large part to her guidance, energy and support. The poor Banking & Accounting Operations department will likely miss weekly Friday treats ( truth behold I only brought in anything for her). I asked her what her last Friday request was, but I should have known. Below, you will find the recipe for the carrot cake that will always and forever be dedicated to a huge part of my life- Gina Lynn Salois.

Cake Ingredients:
4 eggs
1/2 cups applesauce (unsweetened
3/4 cups vegetable oil
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla extract (go ahead- go for 3 :) )
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans or walnuts
1/2 cup butter, softened
8 ounces cream cheese, softened
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F Grease and flour 2 9 in pans or get cupcake holders ready :)
2. In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in choice of nuts. Pour into prepared pan.
3. Bake in the preheated oven for ~25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake/ cupcakes.

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