Housewife Memoirs: Summer Treats #3: Classic Carrot Cake & A Mistake

let's talk about this mistake first.

this morning i was supposed to pick someone up from the airport in Salt Lake, and then take them to the airport in Provo so they could catch a flight two hours later.

concrete. plans.

plans that had been made weeks in advance, that i had prepared for.

waking up early may not be ideal, but i had planned for it, taken precautions so i would not be a sleepy, sloppy, mess at the wheel.

i had planned just enough time to hop out of bed, comb my hair, brush my teeth, and maybe even put a bra on (don't judge).

some one slept through their alarm.

that someone would be me.

yes me, the ridiculous, lumbering hayleygirl who can't seem to do much right.

i'm 20 years old, and i cannot leave my house at 5:45? i mean really? people have run 5 miles by the time 5:45 rolls around, and i can't even remember to get myself out of bed.

i hate making mistakes like these. i want to be a person that others can count on, not the girl who can't make it to the airport and costs that person an extra $75 to take a taxi.

it's one thing to make mistakes that affect just me, but when it comes to affecting others, i really need to be more responsible. i have a long ways to go.

am i the only one?

please lie to me and say that i'm not.

just kidding, but seriously.

needless to say, i was a mess this morning.

i drove about twenty minutes to Salt Lake until i got the call saying that a taxi would certainly be responsible, and get someone to the airport on time, and it would not be me.

i felt so defeated, so discouraged as a friend and individual, i just wanted to crawl into a hole and cry for a few hours (or days).

when i got home, i trudged into the door, greeted by my jolly green giant of a husband, trying to hug me, while i practically collapsed in his arms. yes i am dramatic.

but he is a very smart man. instead of trying to console me or say that everyone makes mistakes (i did not want to hear any of it at the moment), he made me eat left over carrot-cake from sunday dinner, and put me to bed.

between the sugar coma and tears, i slept like a baby, even if it was for a short time.

Classic Carrot Cake

adapted from Emeril Lagasse

For the Cake:

3 sticks unsalted butter, room temperature

2 c. sugar

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

4 large eggs

1 tsp. vanilla extract

3 c. grated carrots (about 4-5 carrots)

1 c. chopped walnuts

Preheat oven to 350 degrees.

Spray two 9-inch round cake pans with cooking spray, then line bottom of the pans with parchment paper.

In a large bowl, cream the butter and sugar with an electric mixer (or hand mixer). In a separate bowl, mix the flour, baking soda, cinnamon, and salt together.

Add the dry ingredients to the butter mixture, alternating with the eggs, starting and ending with the dry ingredients, beating well after each addition. add the vanilla extract and mix.

Add the grated carrots and mix the batter for about a minute.

Fold in walnuts. Divide batter evenly between the two pans and make for 30-35 minutes, or until center is done.

Remove from the oven and let cool for ten minutes, then invert cakes onto wire racks, let cool completely.

For the Frosting:

12 oz. cream cheese (1 1/2 packages)

12 tbsp. butter (1 1/2 sticks)

6 c. powdered sugar

2 tsp. vanilla extract

chopped walnuts, for decorating (optional!)

cream together the cream cheese and butter until light and fluffy in an electric mixer. mix the mixer on low speed, slowly add the powdered sugar, occasionally scraping down the sides of the bowl. Add the vanilla extract, beat until well incorporated.

frost the cake by placing one layer onto a cake stand or plate. frost the top of the layer, then place second layer on top. frost the top and sides of both layers. decorate to your liking.

serves 8-10. enjoy! :)