When I started my garden several months ago I had no idea how much use I would truly get out of it. I have found myself planning meals based off what's available for picking and cannot beging to explain the improved taste of dishes due to eliminating pesticides and other harmful chemicals. One of the last veggies to sprout were the carrots which I completely went overboard with planting and as a result, have a refrigerator now filled with carrots. So let the carrot dishes begin!
This carrot cake with lemon cream cheese frosting is absolutely devine.
Carrot Cake
2 cups of flour
2 tsp baking soda
pinch of salt
2 1/2 tsp cinnamon
3 eggs
1 cup of white sugar
1 cup of brown sugar
3/4 cup of oil oil and butter blended
3/4 cup of buttermilk
3 tsp vanilla
2 cups of shredded carrots
1 8 oz can of crushed pineapple drained
4 oz sweet coconut flakes
1 cup raisins
Grease and flour a bundt cake pan (using a bundt pan intensifies the moistness)
Stir together the first 4 ingredients
Beat eggs and next 5 ingredients with a hand mixer until smooth. Add flour mix beating until smooth. Fold in the carrot and next 3 ingredients.
Pour batter into the bundt cake.
Bake at 350 degree for 35 minutes.
After you remove from the oven, allow the cake to cool completely on a wire rack until cooled.
Lemon Cream Cheese Frosting
3/4 cup butter
1 8oz package cream cheese
3 cups powdered sugar
1 tsp lemon extract
1/2 tsp lemon zest
1 tsp vanilla
1 tsp fresh squeezed lemon
Beat butter and cream cheese. Add powdered sugar and next 4 ingredients mixing well.
Refrigerate for a minimum of 30 minutes.
Ensure the cake has cooled adequately prior to frosting.
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This carrot cake with lemon cream cheese frosting is absolutely devine.
Carrot Cake
2 cups of flour
2 tsp baking soda
pinch of salt
2 1/2 tsp cinnamon
3 eggs
1 cup of white sugar
1 cup of brown sugar
3/4 cup of oil oil and butter blended
3/4 cup of buttermilk
3 tsp vanilla
2 cups of shredded carrots
1 8 oz can of crushed pineapple drained
4 oz sweet coconut flakes
1 cup raisins
Grease and flour a bundt cake pan (using a bundt pan intensifies the moistness)
Stir together the first 4 ingredients
Beat eggs and next 5 ingredients with a hand mixer until smooth. Add flour mix beating until smooth. Fold in the carrot and next 3 ingredients.
Pour batter into the bundt cake.
Bake at 350 degree for 35 minutes.
After you remove from the oven, allow the cake to cool completely on a wire rack until cooled.
Lemon Cream Cheese Frosting
1 8oz package cream cheese
3 cups powdered sugar
1 tsp lemon extract
1/2 tsp lemon zest
1 tsp vanilla
1 tsp fresh squeezed lemon
Beat butter and cream cheese. Add powdered sugar and next 4 ingredients mixing well.
Refrigerate for a minimum of 30 minutes.
Ensure the cake has cooled adequately prior to frosting.
that cake looks so moist and delicious, am hungry now. I love reading your blog, it's really cool!
ReplyDeleteThank you Destiny that's very kind.
DeleteI love your blog. I saw that moist carrot cake yesterday, btw which is my favorite and immediately I had my husband looked at it. He loved the look and immediatedly made an inventory of our pantry on what we have and needed, lo and behold he made it last night and I swear to you he thought it was the best carrot cake that he has ever made; actually the best cake that he ever made, lol.
ReplyDeleteThanks to you girl; it is all visual to us and your visual was all that was needed. He wanted me to post a picture but it was half gone, lol.
The carrot cake came out perfectly, he improvised on some of the measurements but was delicious quite the same.
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Thank you so much! I'm glad you and your husband enjoyed the recipe. It was so crazy addictive I'm forced to now do a cleanse :) I made the cake Sunday and by Monday night my husband and I shared the last piece :) such gluttons
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