Carrot Sheet Cake with Cream Cheese Frosting

Carrot Sheet Cake with Cream Cheese Frosting

1 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup pureed cooked carrot
1 cup pureed crushed pineapple
1/2 cup very finely chopped toasted pecans
2 large eggs
1/3 cup oil (I used coconut)
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract

Cream Cheese Frosting
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract

Heat oven to 350 degrees F.  Coat a 13x9-inch baking dish with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together carrot, pineapple, pecans, eggs, oil, brown sugar, granulated sugar and vanilla until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Spread batter into prepared pan.

Bake 20-25 minutes, or until well risen, light golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the cream cheese frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until smooth and creamy.  Beat in confectioners' sugar and vanilla until well combined and smooth.  Spread frosting over cooled cake.

Makes 12 servings

Morning Glory Muffins

Morning Glory Muffins

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 cups grated carrot (I lightly steamed mine for 1 minute in the microwave to remove some of the "raw" flavor)

3/4 cup crushed pineapple
1/2 cup grated apple
1/2 cup sweetened flaked coconut, toasted
1/2 cup finely chopped pecans, toasted
1/4 cup raisins
2/3 cup quick oats

Heat oven to 350 degrees F.  Grease or line muffins cups with paper liners.  You can make 24 smaller muffins or 12 big muffins.

In a medium bowl, sift together flour, baking soda, baking powder and salt.  In a large mixing bowl, whisk together eggs, brown sugar, oil vanilla and cinnamon until well combined.  Stir in carrot, pineapple, apple, coconut, pecans, raisins and oats until combined.  Stir in dry ingredients until just combined.

Divide batter into muffin pans.  Bake 20-25 minutes or until light golden brown, and a toothpick inserted into muffin cups out with moist crumbs attached.

Cool 5 minutes before transferring muffins to wire racks to cool.

Makes 1 dozen big muffins or 24 regular sized muffins

Coconut Rum Carrot Cake Cupcakes

 





 Coconut Rum Carrot Cake Cupcakes

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt1/2 teaspoon ground cinnamon
1/3 cup coconut oil, melted
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice
1/3 cup Malibu Rum
2 cups shredded carrot
1 cup finely chopped pineapple
1/2 cup finely chopped walnuts, toasted

Frosting
8 ounces reduced fat cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons Malibu Rum
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup flaked toasted coconut

Heat oven to 350 degrees F.  Line 18 muffin cups with liners.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together coconut oil and sugar until combined.  Beat in eggs and vanilla until combined.  Beat in pineapple juice, rum, carrot, pineapple and walnuts until combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.

Divide batter into liners.  Bake 15-20 minutes, or until well risen, and cake springs back when lightly touched.  Transfer cupcakes to a wire rack to cool.

To make the cream cheese frosting, beat together cream cheese and butter in a large mixing bowl, using a mixer on medium speed, until creamy - about 1 minute.  Sift in confectioners' sugar.  Add rum, vanilla and salt.  Beat for 2-3 minutes, until well combined and creamy.  Pipe frosting onto cupcakes.  Sprinkle with coconut.

Makes 18 cupcakes

Carrot Cake

Carrot Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 cup oil
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups grated carrot
1 cup finely chopped fresh pineapple
3/4 cup finely chopped pecans, toasted
1/2 cup buttermilk

Frosting
1 1/3 cups granulated sugar
1 cup whole milk
1/3 cup all-purpose flour
1 cup unsalted butter, softened
8 ounces (1 package) cream cheese, softened
1 1/2 teaspoons vanilla extract

Heat oven to 350 degrees F. Coat 2 (9-inch) cake pans with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat oil, brown sugar and granulated sugar until well combined - about 1-2 minutes. Beat in vanilla and eggs until combined - about 1-2 minutes. Beat in carrot, pineapple, pecans and buttermilk until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.

Divide batter into cake pans. Bake 30 minutes or until golden brown, well risen, and a toothpick inserted into cakes comes out with moist crumbs attached. Cool 12 minute on wire racks before running a knife around outside edges and inverting cakes out of pans.

To make the frosting: whisk together sugar, milk and flour in a medium sized saucepan; bring to a boil over medium heat, whisking frequently. Continue to boil for 1-2 minutes, whisking constantly, until thickened; cool in the refrigerator or freezer until completely chilled.

In a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until creamy, about 1-2 minutes. Beat in chilled milk mixture and vanilla, until well combined and fluffy, about 2-3 minutes.

To assemble the cake: spread frosting evenly over layers, sides and top of cake.

Makes 12 servings

Carrot Cake Crisps

Carrot Cake Crisps

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 large egg
1 cup finely grated carrot
1/2 cup sweetened flaked coconut, toasted
1/3 cup finely chopped pecans, toasted
1/3 cup crushed pineapple
1/3 cup raisins

Preheat oven to 350 degrees F. Generously coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and maple syrup until creamy - about 1-2 minutes; beat in vanilla and egg until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined. Beat in carrot, coconut, pecans, pineapple and raisins until combined.

Drop flat, round spoonfuls of batter onto cookie sheets, about an inch apart. Bake 25-30 minutes or until light golden brown and firm. Turn oven off and leave cookies in oven for 1 hour or until crisp. Cool on wire racks.

Makes 20 cookies

Garden Carrot-Zucchini Bread

Eat your veggies in bread form!  This is a lighter version of your traditional zucchini bread.

Garden Carrot-Zucchini Bread

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1 cup packed brown sugar
2 large eggs
1 cup vanilla yogurt
3 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/2 cup grated zucchini
1/2 cup grated carrot
1 cup sweetened flaked coconut
3/4 cup golden raisins, soaked in hot water

Preheat oven to 350 degrees F. Butter and flour bottom and sides of a loaf pan.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and clove; whisk in brown sugar until combined.

In a large mixing bowl, whisk together eggs, yogurt, oil, vanilla and orange zest until well combined; whisk in zucchini, carrot, coconut and raisins until combined. Stir in flour mixture until just combined.

Scrape batter into prepared pan, and bake for 45-50 minutes or until deep golden brown and set. Cool on a wire rack for 30 minutes before removing.

Makes 1 loaf

Carrot Cake with Cream Cheese Frosting

The BEST spiced carrot cake topped with cream cheese frosting.

Carrot Cake with Cream Cheese Frosting

Ingredients:
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground clove
1/4 cup (1/2 a stick) unsalted butter, softened
3/4 cup canola oil
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1/2 cup milk
3 cups grated carrot (peeled)
1 cup finely chopped pineapple
3/4 cup finely chopped pecans, toasted

Frosting:
12 ounces (1&1/2 packages) cream cheese, softened
6 tablespoons unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
3 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F. Grease and flour 3 (8-inch) cake pans, using your preferred method.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove.
In a large mixing bowl, using an electric mixer on medium speed, beat together butter, oil, brown sugar, and granulated sugar, until creamy, about 1-2 minutes. Beat in vanilla, and one egg at a time, until well combined.
Reduce mixer speed to low, and beat in flour mixture, alternating with the milk, until combined, about 1-2 minutes (always remember to scrape down the sides of your bowl). Stir in carrot, pineapple, and pecans, using a rubber spatula, until well combined.

Scrape batter evenly into prepared cake pans. Bake at 350 degrees F, for 30-35 minutes, or until golden brown, and cake springs back when pressed gently, in the center. Cool pans on a wire rack, for 10 minutes. Run a knife around outer edges, and invert cakes onto waxed/parchment paper, to cool completely.
Frost as desired.

To make the frosting, beat together cream cheese, and butter, in a large mixing bowl, using an electric mixer on medium speed, until creamy, about 1-2 minutes. Beat in vanilla, and sift in confectioners' sugar, gradually, until frosting is smooth and creamy, about 2-3 minutes (remember to scrape down the sides of your bowl).

*To toast the pecans, place in a dry skillet, over medium heat, and cook for 4-5 minutes, stirring frequently, until golden brown and fragrant.
I actually toast mine in the microwave-it's faster and easier. Just place them in a small bowl, and microwave them for 40-60 seconds, tossing every 20 seconds, or so.

Yield: 12 servings