Birthdays Are a Big Deal!

Though Jim will NEVER tell anyone, it's his birthday tomorrow!

Yes, I know that you probably didn't know. Only the most amazing card-senders in the world know that he even has a birthday and those people are his mom and my grandma. Seriously, they mark every holiday with a card. When I grow up, I will do that too. Oh wait, I suppose that means I should be doing that NOW!

But tomorrow is the birthday of one of the most caring, intelligent, generous, and loving people I know. He is certainly the most humble and I love him for it.

But anyway, back to the point- tomorrow is Jim's birthday. Well, last week I asked him what kind of a cake he would want for his big day. He, as always, down-played this day and said that he did not need anything. Persistance is either one of my faults or my strengths, so his answer didn't fly! Finally he said, "Okay, I want a banana carrot cake."

Days later, when the weekend arrived, I found a recipe and wrote down the ingredients I would need. I told him that I'd need to run out to the store at some point and he was shocked to hear that there even was a banana carrot cake! Haha! He thought he'd gotten me!

So, he says that the tradition will have to be that he gives me an outlandish recipe to make for his birthday. It seems fair. Fortunately, for this year, the cake was a success. The recipe will definitely be saved and used again and again over the years.

Find the recipe and pictures of the birthday boy enjoying his cake two days early below, since his study schedule is crazy this week. It may not look good, but it tastes amazing!


Recipe:

Carrot-Banana Cake
yield: Serves 12
Mashed banana gives this dessert extra moistness.

ingredients
Cake
2 cups all purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1 cup vegetable oil
1 cup sugar
1 cup firmly packed golden brown sugar
4 large eggs
1 1/2 cups finely grated carrots (about 1 1/2 large)
1 cup drained canned crushed pineapple in juice
1/2 cup mashed ripe banana
3/4 cup chopped pecans

Frosting
1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
3 tablespoons unsalted butter, room temperature
1/4 teaspoon ground cinnamon
Additional ground cinnamon

preparation
For cake:
Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift first 4 ingredients into medium bowl. Whisk oil, 1 cup sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecans and blend well. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.

For frosting:
Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Sprinkle with additional cinnamon. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)


Read More http://www.epicurious.com/recipes/food/views/Carrot-Banana-Cake-2527#ixzz1MO4eR9OH

So, to my dear husband, I wish a very happy birthday! You are wonderful. The last 5 years of knowing you (not marriage) have been great and I look forward to many more! 5! I can't believe it- time flies :)

Happy Birthday, Jim!