Walk by Hello

14 November 2012

"I never really looked at [my children]. When I looked at their mouths, I saw dirt around them. When I looked at their noses, I saw them running. When I looked at their eyes, I saw them open when they should have been closed. When I saw their hair, it needed combing or cutting. I never really looked at the whole face without offering some advice.
For over twenty years, I invited myself into their lives. I, put sweaters on them when I was cold, removed blankets from their beds when I was hot. I fed them when I was hungry and put them to bed when I was tired. I put them on diets when I was fat. I car-pooled them when I felt that the distance was too far for me to walk. Then I told them they took a lot of my time.
I never realized as I dedicated my life to ring-around-the-collar that cleanliness is not next to godliness — children are."

~Erma Bombeck

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Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.