As corny as it may sound, this is the one day of the year when we should really step back and think about all the gifts in our life we take for granted.I am thankful for my friends and family (the love and support in my life), my home, my pets, my job and co-workers, Southwest Montana, my wife and the fact that she loves to cook! She's amazing at it and that is something to definitely be thankful for on this day. I really look forward to her carrot cake on Thanksgiving which she has graciously agreed to share. Here's her recipe (make it happen guys, trust me)

Lisa's Carrot Cake

Cake Part:

2 1/4 cups flour

1 3/4 cups sugar

1 1/2 teaspoons soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 cups shredded carrots

1 1/2 cups oil

5 eggs

1 cup chopped nuts (I use walnuts and pecans)

Frosting Part:

3 cups powdered sugar

2 tablespoons butter softened

1 teaspoon vanilla

8 oz package cream cheese

Heat the oven to 350 degrees F. Grease (not oil) and lightly flour two 9-inch round cake pans. In large bowl, blend all cake ingredients except nuts, at low speed until moistened. Beat 3 minutes at high speed. Stir in nuts; pour batter into prepared pans. Bake at 350 degrees F for 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. In medium bowl, blend Frosting ingredients; beat until smooth and spread over the cake. I usually sandwich the cakes together with half the frosting and then spread the remaining frosting on the top of the cake. I decorate the top with shredded carrots and assorted chopped nuts.

Happy Thanksgiving. I hope you enjoy!