Not quite carrot cake

I've always enjoyed freaking people out with my weirdness. I purposely wore hideous clothes in high school to encite the "normals", I was a vegan for 4 years and lived on a commune in order to shock people, and now in Hungary I shock people every day with my "weird baked goods".

To me, they are the comforts of home but, it gives me great joy to introduce (freak out) people to the American kitchen. I had never really thought about carrot cake as an unusual dessert: it is what it is, it tastes good, and what bake sale is complete without the requisite c.c. muffins?

In my year here, many things have surprised my in-laws but, carrot-y dessert took the cake. (hehe not so punny) They physically cringed when I told them what I was serving but rescinded upon tasting it.

Here is what I consider to be the best carrot cake... (I don't care for nuts but please, feel free to experiment)

Carrot Cake

4 eggs
1.25 cups Safflower oil (veg. oil is fine but I am an oil snob)
2 cups White Sugar
whisk together eggs, oil, and sugar then add:
2 cups Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
1/2 tsp. Salt
2 tsp. Cinnamon
mix together and then fold in:
2 cups Grated Carrots
2 cups finely Diced Apples
and 1 cup nuts/raisins, etc. if desired

Preheat oven to 350/175
Grease and flour 9X13 pan and bake 40-50 min. or until toothpick inserted comes out clean. Cool 10 minutes in the pan and then turn out onto cooling rack.

Now obviously, carrot cake is nothing without cream cheese frosting so here's my recipe for that as well...

8 oz. Cream Cheese
1/2 cup Butter
4 cups Powdered Sugar
1 tsp vanilla
Cream together and frost cake when cool.

I would've posted pictures with it but the husband has gone fishing (again, I know!) and taken the camera with him... anyway, who doesn't know what it looks like.