Eh, What's Up Doc? Carrots!

Today I pulled up the rest of the carrots from my garden.  Throughout the summer I pulled up carrots whenever I needed some, but I always like to keep the bulk of the harvest until after we have had a couple frosts.   The carrots seem sweeter that way.  But by doing so, I run the risk of split carrots, buggy carrots, and oversize carrots.   Today I found quite a few oversize ones, but they are good for carrot cake!   Carrot cake is my husband Harold's favorite dessert and he says I could grow carrots just for that purpose only (not for dinner he says).  In spite of his supposed 'hatred' of carrots, he eats them anyway. 
     I will save some carrots for cake, some for the freezer, and plenty to eat fresh.  Here is my favorite carrot cake recipe, and some photos of today's harvest.  I have one picture of a "space alien carrot" - that's what happens when you aren't diligent about thinning carrots.  I admit to failure on that dreaded job!  It was a beautiful fall morning for this carrot harvest - the birds were singing, the geese were honking, and grasshoppers were very unhappy that I was disturbing them!

A row of freshly dug beauties

After topping, and washing with the garden hose, they are all ready for the kitchen.

You always get a couple splits and "space aliens"

Here's my favorite carrot cake recipe:

                    CARROT CAKE WITH CREAM CHEESE FROSTING

1 1/2 c. sugar
1 c. vegetable oil
3 large eggs
2 c. flour
1 1/2 tsp cinnamon
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp nutmeg
3 c. shredded carrots
1 c. chopped nuts
Grease and flour the bottom and sides of a 13 x 9 x 2 pan.  Mix sugar, oil and eggs in a large bowl until blended well (I beat with a wooden spoon by hand).  Stir in remaining ingredients except carrots and nuts.   Mix well for another minute.   Then stir in carrots and nuts.  Bake in a 350 oven for 40 to 45 min.  When cool frost with cream cheese frosting:
1 pkg (8 oz) cream cheese, softened (I use Lite)
1/2 stick of butter
2 tsp. milk (might need more)
1/2 tsp. vanilla
4 c. powdered sugar
Beat cream cheese, butter, milk and vanilla in a bowl with mixer until smooth.  Gradually beat in powdered sugar and then beat on high until fluffy and the consistency you like.   You might have to add a little more milk.  Spread generously on cake, and if you have leftover icing keep it in the 'fridge to spread on graham crackers!