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We're officially one of those families. The type with an extremely loud child that has to sit at the back of the church and go for frequent laps just to burn off energy. Remy's cute bird noises have turned into ear piercing screams. Like SCREAMING for joy at the top of her lungs. It's cute when we're at home, but not so much during a long and serious Catholic service. Then when I try to cover her mouth with my hand she licks me. Honestly, Geoff and I can't complain. We actually have to stifle our laughs. We were truly blessed with such an amazing girl. I prayed for her for such a long time, and my prayers were answered. And then some. 
Also, it is the anniversary weekend of her and her cousin's baptism (@abighousefull). What a special time of year. Always ready to help unload the dishwasher, clean dishes or not. More importantly, it's Friday!
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carrot cake

1.jpgWell, my friends, the Hutterites did it again! Today I am presenting to you another fantastic recipe that I found within the same book as my previously posted dessert. This time, however, I’ll try to lay off the cursing.

I’ve tried a lot of Carrot Cakes in my day. Growing up, my mum often made it and so I came to really like only hers. Every other recipe that I had tried paled in comparison. The cake that my Baba would make was filled with nuts and was made without the icing on top. In my eyes, Carrot Cake just isn’t complete without that added sweetness. I also don’t care for nutty desserts. I’m not a chipmunk, people. Although, my cheeks are quite chubby.

4.jpgThat being said, I obviously made this Carrot Cake WITH icing and WITHOUT nuts. However, you can do the opposite, or just do one and not the other! Either way, these ingredients are going to be an utterly delicious, super duper scrumptious success! 

2.jpgCarrot Cake:


1 1/2 cups white sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs, beaten
1 cup cooking oil
1/4 cup milk
2 tsp vanilla
2 cups finely grated carrots


3 cups icing sugar
1/2 cup butter
splash of milk
1 tsp vanilla extract


1. Sift dry ingredients together.

2. Add remaining ingredients and mix well.

3. Pour mixture into a greased 13x9x2 inch cake pan.

4. Place into oven. Bake at 350°F for 45 minutes. Let cool.

5. Combine icing in medium bowl. Spread evenly over cake. 

6. Dive into your mouth-watering treat, and enjoy!


Sorry mum, but I think that I might have just retired your recipe. This one is too amazing for words (or swears)!



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  1. Beautiful pictures. Your cake looks simple, homely and delicious.

    Liked by 1 person

  2. Hey! I like your blog, so I nominated you for the Liebster award! You can read about it here… http://picturehappiness.wordpress.com/2014/09/07/the-liebster-award/

    Liked by 1 person

  3. Looks delicious! Your photos are beautiful, too!

    Liked by 1 person

  4. I must try this one!

    Liked by 1 person

  5. Yum! I love carrot cake, and it’s just not complete without the frosting! I like mine to have nuts in it, but definitely not raisins. This looks like a great recipe!

    Liked by 1 person

    • Raisins in carrot cake is like pee in a pool. It’s often there but it certainly does not belong!

      P.S. Sorry for the gross analogy. It’s the first thing that came to my mind. :-S


  6. Gorgeous photos! The frosting looks delectable.

    Liked by 1 person

  7. Mum

     /  09/04/2014

    Glad you found your own recipe Emma. Mine was in my head, and sometimes it’s a bit crazy up there and I can’t pull the recipe out. Your baba loved carrot cake. And she loved sharing her baking and cooking. I would give anything for one of her jumbo raisin cookies. I didnt like them but if I could have one more day with her I would eat a whole sheet of them. Life is short. Bake. Cook. Eat. Share. Enjoy.

    Liked by 1 person

    • Awe I would too. She used to make about 100 at a time. Not very good, but we ate them for her. Poor Bubs.


  8. Carrot cake is my favorite. Definitely going to have to try this.

    Now I’m hungry.


    Liked by 1 person

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