Bill's Carrot Cake

Hello from the future! Ok, not really...but since it's been a year and a half since I posted, I figured, what better reason than time travel? It's the year 2014, my children have grown ridiculously tall, and are still very picky. I'm cooking even less than I used to, and due to #2's allergies, my vegetarian diet, and the aforementioned pickiness, most nights we're cooking 2-3 different meals...blogging about which would be horribly boring for you. So, why the new post? I have something special to share with you. It's a recipe, and a story. Our family lost one of our uncles. His name was Bill, and he died quite suddenly right before Christmas. He was a friendly, funny, sweet man, and he will be missed. At the celebration of Bill's life, (which was attended by over 200 people, including family, friends, neighbors, co-workers and Bill's Patriot Guard Riders chapter) one of the desserts was a fantastic carrot cake. Bill's daughter, Trish, shared that Bill's neighbor had made the cake from carrot she picked from Bill's garden, days before his service, including one humongous carrot, pictured below! So, feel free to share this recipe. Pin it, tweet it, email it, post it to Facebook...all I ask is that you please keep the name, Bill's Carrot Cake, and that you tell everyone you share it with that Bill was a funny, sweet guy, and we miss him. Thank you, and, enjoy!

Bill’s Carrot Cake

Ingredients • 3 eggs • ¾ cup buttermilk • ¾ cup vegetable oil • 1 ½ cup sugar • 2 tsp vanilla extract • 2 tsp ground cinnamon • ¼ tsp sea salt • 2 cups unbleached flour • 2 tsp baking soda • 2 cups Bill’s carrots, shredded (more is okay!) • 1 8oz can crushed pineapple • 1 cup organic raisins	Giant carrot grown by Bill Johnson; harvested Jan 2014