Ooey Gooey Carrot Cake

Adam's birthday was this past Sunday, so I made him a carrot cake from scratch (with scratch made icing too!)  Carrot cake is his favorite, and I found a super moist recipe from here.  Do you like carrot cake, with a nice spice and crunch from walnuts?  Do you like super creamy cream cheese icing?  This is the carrot cake to die for.

Cake:

2 cups flour

1 1/2 cups sugar

1/4 cup packed brown sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

2 cups finely grated carrots, packed

1 cup coconut flakes

1 8 oz can crushed pineapple (drained) - reserve the juice

1 1/3 cups chopped walnuts

1 cup vegetable oil

2 tsp vanilla

4 large eggs

Preheat oven to 350.  Mix the carrots, walnuts, coconut, pineapple and oil together until well mixed.  Add eggs one at a time and mix well after each addition.  Add vainlla and mix well.  Add a tablespoon of the pineapple juice.  Add in all dry ingredients, and mix until well incorporated.  Prepare two 9 inch round pans with parchment paper sprayed with Pam.  Place in oven 35 minutes, or until toothpick comes out clean when inserted. 

For the icing:

2 sticks unsalted butter, softened

2 packages cream cheese, softened

2.5 cups powdered sugar

2 tsp vanilla

1 shake of the salt shaker

Cream the butter and cream cheese together.  Add in vanilla and salt.  Add the sugar 1 cup at a time, mixing well until incorporated.  Add more sugar if you like it a little sweeter. 

 

Red Velvet Cupcakes

Today I made some Red Velvet Cupcakes, with cream cheese icing.  I am going to bring them into work for people to eat tomorrow.

All finished, garnished with a chocolate chip.

I can't stand using box mixes for things, and anyway, I never have a box mix in the house to even use if I wanted to (our pantry is pretty lean as far as stocking up items goes).  I like making things from scratch, because then you aren't eating preservatives that are usually put into foods like that.  Here is my Red Velvet Cupcake recipe, along with the cream cheese icing.  It makes about 20 cupcakes.

Red Velvet Cake:

1 1/4 cups flour

1/3 cup unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup softened butter

1 cup sugar

2 eggs

1/2 cup greek yogurt

1/4 cup milk

1 tsp vanilla

Red food coloring

Cream the butter and sugar together.  Add the eggs, beating after each addition.  Add the yogurt, milk, vanilla and food coloring; mix until blended.  Add the dry ingredients, and mix until wet.  Add additional milk if batter is too dry.  Bake in preheated 350 degree oven for 20 minutes, or until toothpick inserted comes out clean. 

Icing:

1 package cream cheese (softened)

10 oz powdered sugar (or to taste)
1 tsp vanilla

1 tbsp greek yogurt

Beat until fluffy, ice cooled cupcakes.

I use an ice cream scooper to easily add the batter to the cupcake liners.



Making the icing while the batter cooks.

Ready for icing

All done!

I must say, they are delicious.