What happens when one runs out of ideas? Hands poised over the keyboard, willing to type, but sadly, no words appear on the screen. Sitting in front of the computer with such determination and drive, trying to find the least bit of inspiration to pour your heart out on, to express your utmost feelings and desires, but sadly, all those hours were put to waste as no outcome was produced. It is certainly very disheartening to spend much time on a non-progressive assignment. Nevertheless, I admit that I have succumbed to the temptations of the Internet, thoroughly thrilled about the end of the grueling war experienced with public examinations.

However, being extremely desperate to fulfill my deadline, I have just simply decided to share with all readers about a particularly wonderful food which have stolen my heart perpetually. One whiff of this rich tantalizing aroma of everlasting goodness will be guaranteed to sweep you off your senses and take you to a sweet imaginary world which, in my case, consists mainly of light, sugary clouds with delightfully moist beds of never-ending cake, scattered with little surprises here and there, and decorated with full grandiose and panache.

Yes. My newest obsession is all about carrot cake. In the younger days of my halcyon youth, I have typically followed the common crowd and avoided any vegetables of any sort, just like any other young child at a dinner table. However, this particular case has just destroyed my insidious favour of specific food cliques. Since my profound discovery, I have pampered myself in many cake-eating sessions and have long forgotten about my initial prejudice against vegetables. Heck, carrot cake does not even taste of anything like carrots but they are still a vegetable. Thus, the healthiness of carrot cake has made it outstanding from other cakes. Remember, carrots are very good for the eyesight.

I may be twisting things about to hide my guilt for overindulging in my newfound addiction, but these luscious treats are impossible to ignore. Hopefully to the delight of all readers, I have attached here an awesome recipe widely favoured by the cognoscenti for one of the best carrot cakes which have entertained my taste buds to the fullest. Follow it closely to achieve my desired results or modify it according to your own fancies. Enjoy!

INGREDIENTS

• 4 eggs
  
• 1 1/4 cups vegetable oil
  
• 2 cups white sugar
  
• 2 teaspoons vanilla extract
  
• 2 cups all-purpose flour
  
• 2 teaspoons baking soda
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 2 teaspoons ground cinnamon
  
• 3 cups grated carrots
  
• 1/2 cup butter, softened
  
• 8 ounces cream cheese, softened
  
• 4 cups confectioners' sugar
  
• 1 teaspoon vanilla extract
  
• 1 cup chopped pecans

METHOD

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.