Paul's 27th birthday was May 1. He got this awesome, handy, pain-in-the-neck-to-put-together wheelbarrow. The boys had endless fun riding in it, despite their sober expressions. (Paul is fielding birthday phone calls.)

Paul requests carrot cake for his birthday every year. My latest go-to carrot cake recipe is
this one from the Pioneer Woman. I make some changes to it, so here is my version.

Carrot Cake w/ Cream Cheese Frosting
2 cups sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
4 eggs
2 cups all-purpose flour
(I bet some whole wheat flour would work well in this)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups finely grated carrots
Preheat oven to 350 degrees. Grease and flour two 9-inch round pans. I like to cut circles of wax paper the same size as the pans and stick them in the bottom after I grease it. Then I grease the wax paper and flour the whole thing. Do this, and you'll never tear out the bottom of your cake again when you try to get it out of the pan.
In a large bowl, mix sugar, oil, applesauce and eggs. In another bowl, mix the flour, salt, baking soda, baking powder, and cinnamon. Add dry ingredients to wet ingredients and stir to combine. Stir in carrots. Pour into pans and bake for 25-30 minutes (possibly a little longer).
The original recipe didn't list a temperature or very specific cooking times, so I've tried to write down the times as I've made the recipe on different occasions. I think 25-30 minutes is pretty accurate for the 9-inch rounds, and 24 minutes worked well for cupcakes (this recipe makes about 2 dozen). If I remember right an 8-inch square pan (1/2 the batter) baked for 30 minutes or so, give or take. Hope that helps if you decide to try it!
This recipe turns out a light, moist, totally delicious cake, unlike some that are heavy with oil.
Cream Cheese Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
1 pound powdered sugar (4-4 1/2 cups)
2 teaspoons vanilla
Beat butter and cream cheese. Add vanilla, then beat in powdered sugar. Frost cake when it has cooled completely.
After trying this for the first time, Paul commented on how perfect the frosting was, hinting that this is how I should make it all the time in the future.