Easter Carrot Cake with Cream Cheese Maple Frosting

2 cups flour {could use coconut flour}

2 tsp soda

2 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1 cup sugar 

1 cup brown sugar 

1 cup oil {vegetable, canola, or melted coconut}

1- 8 oz can crushed pineapple, lightly drained 

2 tsp vanilla

4 large eggs

3 cups peeled & grated carrots {5-6 large carrots}

1 cup pecans, chopped 

1/2 cup raisins 

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Preheat oven to 350 degrees F

Whisk flour, soda, baking powder, salt, cinnamon, nutmeg and ginger in a small bowl. 

In a large bowl, mix sugars, pineapple and oil until well blended. 

Mix in eggs, 1 at a time, and add flour mixture. Mix till well blended. 

Mix in vanilla, carrots, nuts and raisins. 

Divide equally into three 8" or two 9" pans that have been greased and floured. {I also like to put wax paper in bottoms so I know the cakes will come out clean.}

For 8" pans, bake for 30 mins. 

For 9" pans, bake for 40 mins. 

Check center with a toothpick. Done when toothpick comes out clean. 

Cool cake in pans for 15 mins then turn onto wire cooling racks. 

Cool COMPLETELY before frosting. 
{Can be made into cupcakes. Fill 2/3 full and bake 12-15 mins.}

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*Cream Cheese Maple Frosting*

2 - 8 oz pkgs cream cheese, room temperature

1 stick {1/2 cup} butter, room temperature 

1 tsp vanilla

1 tsp cinnamon

1/4 cup PURE maple syrup

3-4 cups powdered sugar

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Beat cream cheese and butter until smooth. 

Add all other ingredients and 1/2 of the powdered sugar and mix. 

Add more powdered sugar until thick enough to spread nicely. 

Mix till fluffy.

Pumpkin Pound Cake

Yum! 

I cannot wait to try this in the next few months! 

I LOVE pumpkin chocolate chip cookies so this recipe is definitely right up my alley! 

If you try it, let me know how it goes!

1 cup sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups flour
2 tsp. soda
1 tsp.  cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1 package instant vanilla pudding mix
1 can {15 ounces} pumpkin puree
Powdered sugar, for dusting
{I think that this would be REALLY good with chocolate chips in it!}
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In a large bowl, combine sugar and oil until blended.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
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Transfer to a greased bundt pan.
Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before inverting onto a wire rack.
Remove from pan and cool completely.
Dust with confectioners’ sugar.

Lasy Daisy Oatmeal Cake

This recipe comes from my Mother's Aunt Shirley.  I remember eating this cake on Sunday's.  It is so yummy.  I hope you enjoy it!

1 1/2 cups water
1 cup quick oats
2 eggs
1 cup white sugar
1 cup brown sugar
1/2 cup oil
1 1/3 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. soda
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Preheat oven to 350.
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In a med. sauce pan, bring water to a boil and stir in quick oats.
Take off heat, cover and let stand for 20 minutes.
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Meanwhile, in a large mixing bowl, beat eggs and both sugars together.
Mix in oil till creamy.
Sift together flour, cinnamon, nutmeg, salt and soda.
Set aside.
When 20 minutes are up for the oatmeal, mix it in with the egg and sugar mixture.
Then add in flour mixture a little at a time. 
Beat until well mixed.
Bake for 35 minutes.
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TOPPING
1 cup butter or margarine
1/4 cup canned milk
3/4 cup brown sugar
1 tsp. vanilla
chopped nuts {optional}
coconut {optional}
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In a sauce pan bring to boil, margarine, canned milk and brown sugar.
Boil for 1 1/2 minutes and add vanilla.
Pour over warm cake.
Sprinkle with chopped nuts and coconut if desired.

White Chocolate Strawberry Trifle

1 Lrg. round angel food cake
1 lemon
1 1/2 cups milk
8 oz. sour cream
8 oz. cool whip, thawed
2 small packages {3.4 oz. each} cheesecake flavored instant pudding, you can also use white chocolate flavored
1 lb. fresh strawberries
1 oz. bakers white chocolate
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Cut up cake into 1 inch squares and place in a lrg. bowl.
Wash and cut lemon.
Squeeze half of the lemon over and around the cake pieces.
Stir together.
Repeat with second half of lemon.
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In a Med. sized bowl, pour in milk.
Add in sour cream, cool whip and dry pudding mix.
Mix well.
Set aside
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Wash and slice strawberries.
Grate white chocolate into a small bowl.
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Layer 1/3 of cake pieces into a trifle bowl, then 1/3 of the strawberries, then 1/3 of the pudding mixture and then 1/3 of the grated white chocolate.
Repeat until all ingredients are used!
Top with any unused strawberries!
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Eat and Enjoy!

Scratch Carrot Cake

2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup packed light-brown sugar
1-1/2 cups vegetable oil
4 eggs
2 teaspoons vanilla extract
3 medium-size carrots, peeled and shredded {about 2 cups}
3/4 cup walnuts, chopped
1/2 cup sweetened dried cranberries {you can always use raisins.}
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Heat oven to 350 degrees F.
Coat two 9 x 2-inch round cake pans with cooking spray.
Line bottoms with waxed paper.
Coat paper with spray.
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In medium-size bowl, whisk flour, baking soda, baking powder, pumpkin pie spice and salt.
In large bowl, beat sugars, oil, eggs and vanilla on medium speed until blended.
On low, beat in flour mixture until smooth.
Stir in carrots, nuts and cranberries.
Divide batter between pans, spreading evenly.
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Bake at 350 degrees for 42 to 44 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes.
Turn out and cool completely.
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Cream Cheese Frosting
2 packages {8 ounces each} cream cheese, at room temperature
1/2 cup {1 stick} unsalted butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
cranberries and walnuts, for garnish {optional}
.
In large bowl, beat cream cheese, butter and vanilla until creamy.
Gradually beat in powdered sugar until smooth.
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With serrated knife, cut each cake horizontally in half.
Place one layer on cake plate and spread with 1 cup frosting.
Repeat two more times with layers and frosting.
Place remaining layer, cut-side down, on top and spread with remaining frosting.
Garnish with berries and nuts. {again, optional}

3 Ingredient Cheese Cake

1-8 oz. cube cream cheese, softened at room temp.
1/3-1/2 cup sugar
8 oz. cool whip
1 graham cracker crust
Strawberries, Raspberries or Cherries {optional}
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Mix cream cheese and sugar together until creamy.
Stir in cool whip.
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Spoon into graham cracker crust and smooth out.
Refrigerate for up to 1 hour or place in freezer for about 10 minutes.

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Top with strawberries, raspberries or cherries.

Perfect Angel Food Cake

1 1/2 cups egg whites {10-12 large}, room temperature

1 1/2 cups superfine sugar, divided {Put sugar in a blender and blend for for 15-30 seconds}

1 cup cake flour, sifted

1 tsp. cream of tartar

1/4 tsp. salt

2 tsp. vanilla

1/2 tsp almond extract

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Preheat oven to 325 F.

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In a small bowl, whisk together 3/4 cup sugar and the cake flour.

Set aside.

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Beat egg whites until frothy, then add cream of tartar and salt.

Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar, 1-2 tbsp. at a time, mixing in between each addition.

When sugar has been added, beat egg whites to soft peaks.

{You will know when you have soft peaks because the egg whites will look like soft waves and when you left the beaters, the peaks will drop , all at once, back into the batter. If your batter is falling in ribbons, it is not quite done. Don't be afraid to low the mixer and check a few times as you get close. You do not want to have stiff peaks.}

Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.

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Sift the flour/sugar mixture over the egg whites in 6-8 additions and gently fold each addition into the egg mixture. {*Take your time and do it gently so that you do not deflate the egg whites.*}

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Spoon batter into an ungreased 9 inch tube pan with a removable bottom.

Smooth the top of the batter with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

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Bake for 50-60 minutes, until the top springs back when lightly pressed. {Time varies according to ovens so watch closely after 50 minutes.}

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Remove from oven and invert pan over a bottle.

Allow to cool completely.

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Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.

Tres Leches Cake

1 white cake mix

3 eggs

1 1/4 ups water

1 can evaporated milk

8 oz. sour cream

1/2 cup sweetened condensed milk

1 tsp. vanilla

8 oz. frozen whipped cream, thawed

1/4 tsp. cinnamon

strawberries for garnish {optional}

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Preheat oven to 350.

Lightly spray a 9X13 baking dish with non stick cooking spray.

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Combine cake mix, eggs, and water.

Whisk until blended.

Spoon batter into prepared baking dish.

Bake 35-40 minutes.

Cool completely. {really}

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With a serrated bread knife, slice off the very top of the cake to expose the interior. {discard or eat trimmings}

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In a medium sized bowl, combine evaporated milk, sour cream, condensed milk and vanilla.

Whisk until well blended.

Slowly pour milk mixture evenly over cake.

Let stand 5 minutes or until mixture is completely absorbed into cake.

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Spread whipped topping over cake.

Sprinkle with cinnamon.

Garnish individual pieces with a few slices of strawberries is desired.

Caramel-Frosted Hummingbird Cake

3 eggs, lightly beaten
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2 cups mashed bananas {5 medium}
1 cup cooking oil
1-1/2 tsp. vanilla
2 cups peeled, shredded uncooked sweet potatoes {about 1/2 lb.}
1 8-oz. can crushed pineapple {juice pack}, drained
Caramel Butter Frosting


{Let eggs stand:}
at room temperature 30 minutes.
Preheat oven to 350.
Grease three 9-inch round cake pans.
Line bottoms with waxed or parchment paper.
Grease and flour paper; set aside.


{Combine:}
in bowl flour, sugar, baking powder, salt, and cloves.
Stir in bananas, oil, eggs, and vanilla until moist and thick.
Stir in sweet potatoes and pineapple.
Spread evenly in prepared pans.

{Bake:}
30 minutes or until pick inserted near centers comes out clean.
Cool in pans on wire racks 10 minutes.
Remove from pans.
Peel off paper.
Cool completely.
{Prepare Caramel Butter Frosting.}


{Place:}
one layer, flat side up, on plate.
Spread top only with 1-1/4 cups frosting.
Stack and frost remaining layers.


{Caramel Butter Frosting:}
In large saucepan melt 1 cup butter.
Add 2 cups packed brown sugar.
Bring to boiling over medium heat; stirring constantly.
Cook and stir 1 minute; cool 5 minutes.
Whisk in 1/2 cup milk until smooth.
Whisk in 6 cups powdered sugar until smooth.
Use at once; frosting stiffens as it cools.
{Makes 4 cups.}

Chocolate Sour Cream Cake

{recipe from better homes and gardens}

2 eggs
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1-1/4 cups sugar
1 tsp. vanilla
3 oz. bittersweet chocolate, melted and cooled
1-8oz. carton sour cream
1 cup milk
Fudgy Frosting

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Let eggs stand at room temperature 30 minutes.

Preheat oven to 350.

Grease and flour two 9-inch round cake pans.

Set aside.

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In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt.

In large bowl beat shortening and sugar on medium speed until combined.

Beat in eggs and vanilla until combined.

Beat in melted chocolate and sour cream.

Alternately add flour mixture and milk; beat on low after each addition just until combined.

Spread batter in prepared pans.

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Bake 25 minutes or until tops spring back when lightly touched.

Cool on wire racks 10 minutes.

Remove from pans; cool.

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Prepare Fudgy Frosting.

Place one layer flat side down on plate.

Spread top with 1 cup frosting.

Stack second layer flat side down.

Spread with remaining frosting.

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Fudgy Frosting:

In large pan over low heat melt and stir one 12-oz. pkg. semi sweet chocolate chips and 1/2 cup butter.

Cool 10 minutes.

Stir in 8-oz. carton sour cream.

Stir in 4-1/2 cups {1 lb.} sifted powdered sugar; stir until smooth.

{Makes 4 cups.}

Buttermilk White Cake with Coconut

{ recipe from better homes and garden}

4 egg whites
2 cups flour
1-1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk or sour milk*
1/2 cup shortening
2 tsp. vanilla
Buttercream Frosting
2 cups coconut chips or flaked coconut
.

Let egg whites stand at room temperature 30 minutes.

Preheat oven to 350.

Grease and flour two 9-inch round baking pans; set aside.

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{Combine:}

in large mixing bowl, flour, sugar, baking powder, salt, and baking soda.

Add buttermilk, shortening, and vanilla; beat on low until combined.

Beat on medium 2 minutes more, scraping bowl.

Add egg whites; beat 2 minutes more. {Batter will appear curdled.}
.

{Spread:}

in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean.

Cool on wire rack for 10 minutes.

Remove from pans; cool completely.
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{Prepare:}

Buttercream Frosting.

Place layer flat side down on plate; spread top with some of the frosting.

Stack second layer flat side down; frost top and sides.

Sprinkle coconut.

Serve immediately or cover and refrigerate.
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{Buttercream Frosting:}

In 4-quart mixing bowl beat 3/4 cup softened butter on medium until smooth.

Gradually beat in 3 cups powdered sugar to combine.

Beat in 1/4 cup buttermilk or milk and 2 tsp. vanilla.

Gradually beat in enough additional powdered sugar {about 3 1/2 cups} to make of spreading consistency.
.

*Sour Milk:

Pour 1 Tbsp. lemon juice or vinegar in 1-cup glass measure; add milk to equal 1 cup.

Let stand 5 minutes.

Cake Pops

1 box German chocolate cake mix

1 tub of coconut pecan frosting

white chocolate melting chocolates

sucker sticks

Styrofoam

Prepare cake mix according to directions.

Let cool 5-10 minutes.

Dump cake and frosting into large bowl.

Mix together until frosting is well incorporated.

Roll into 1 inch balls and place on a cookie sheet covered in parchment paper.

Melt the melting chocolates and then, one at a time, dip the sucker sticks in chocolate, then stick into rolled cake ball.

Repeat until all cake balls have sticks on them.

When done, dip cake balls into melted chocolate.

Stick dipped cake balls into Styrofoam to keep nice round shape.

Let dry completely.

Enjoy!

{You can also try other cake combinations: carrot cake and cream cheese frosting, spice cake and cream cheese frosting, or even crushed Oreo's and softened cream cheese. Get creative! All combinations are delish!}

Chocolate Cupcakes with Peanut Butter Frosting

I got this recipe from Ina Garden.
It is heavenly.
Originally it had coffee in it but I took it out for those of us that don't do coffee.
A must try.

1 1/2 sticks unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature

1/2 cup sour cream, at room temperature

1 3/4 cups all-purpose flour

1 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

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Preheat the oven to 350ºF.

Line cupcake pans with paper liners.
.

In a lrg. bowl, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

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In a separate small bowl, whisk together the buttermilk and sour cream.

In another med. bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, to the large bowl with the butter and sugar mixture, beginning with the buttermilk mixture and ending with the flour mixture.

Mix only until blended.
Divide the batter among the cupcake pans.

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Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.

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Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

{Makes about 15 cupcakes.}
Frost each cupcake with Peanut Butter Icing.
.

{Peanut Butter Icing}
1 cup powdered sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon salt

1/3 cup heavy cream

.

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in a med. bowl.

Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

Add the cream and beat on high speed until the mixture is light and smooth.

Apple Cupcakes with Marshmallow Cinnamon Frosting

Haven't tried these cupcakes but since it's fall time and you can try anything and should try everything apple or pumpkin when it's fall I am going to make them soon!
Let me know how they turn out when you make them!

{Makes 12 cupcakes}

{For the Apple Cupcakes:}

1 ½ cups shredded peeled apples

2 cups all-purpose flour

½ cup granulated sugar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon baking soda

¼ teaspoon salt

2 large eggs

½ cup oil {you could use canola oil}

½ cup buttermilk

1 teaspoon vanilla extract

{To prepare the cupcakes:}

Line 12 muffin cups with cupcake liners or coat with nonstick cooking spray and set aside.

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, sift together the flour, baking soda, salt, ginger, nutmeg and cinnamon.

Set aside.
In Another bowl, with an electric mixer set at medium speed, combine the sugar, oil, eggs and vanilla; beat 2 minutes.

With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients.

Scrape the sides of the bowl as needed.

Fold in the grated apple.

Divide the batter among the prepared muffin cups.

Transfer the batter to the prepared pan.

Bake in the preheated oven for about 20-25 minutes.

Cool in the pan 5 minutes before placing on a rack.

Let cool completely on a wire rack for about an hour before frosting.

{For the Marshmallow Frosting:}

1 cup granulated sugar

¼ cup water

2 egg whites

¼ teaspoon cream of tartar

pinch of salt

1 teaspoon vanilla extract

Put egg whites, sugar and cream of tartar in a metal bowl.

Set over a saucepan of about 2 inches of simmering water.

Whisk until sugar is dissolved and whites are warm {approximately 4 minutes}.

Transfer the egg white mixture to a bowl.

Beat until stiff glossy peaks form {about 7 minutes.}

Beat in vanilla and ½ teaspoon cinnamon.

Spread or pipe the frosting onto the completely cooled cupcakes and sprinkle cinnamon on top.
{If you don’t have a professional piping bag, make your own! Spoon the frosting into ziptop bag. Snip an opening off one tip and pipe topping onto each cupcake.}

Carrot Cake

3 c. flour
1 ½ c. sugar
2 t. soda
½ t. salt
1 t. cinnamon
1 small can crushed pineapple + juice
2 c. grated carrots
1 ½ c. oil
1 ½ c. nuts, chopped chunky
½ c. coconut (optional)
3 eggs, beaten
2 t. vanilla
2 T. Orange Zest (grated rind)

Mix all dry ingredients together.

Add grated carrot, oil, pineapple, beaten eggs, chopped nuts
and coconut.

Bake 1 hour at 350 degrees.

{Cream Cheese Frosting:}
1 pkg. Powdered sugar
1 cube soft margarine
1 - 3 0z. pkg. cream cheese, softened
1 ½ t. vanilla
½ c. chopped nuts
Blend margarine and cream cheese.

Beat in powdered sugar and vanilla.

Add nuts last.

Banana Cake with Cream Cheese Frosting

2 1/2 c. flour
1 1/4 tsp. baking powder
1 tsp. salt
1 2/3 c. sugar
1 1/4 tsp. soda
2/3 c. butter, at room temperature
4 mashed bananas, large
2 large eggs
2/3 c. buttermilk or plain yogurt
2/3 c. chopped nuts {optional}
1 tsp. vanilla

Preheat oven to 350 degrees.

{Sift together:}

flour, baking powder, salt, sugar and soda.

{Then add:}

butter, and bananas.

{Beat thoroughly, then add:}

eggs, buttermilk, chopped nuts and vanilla.

Mix until well combined.

Pour into a greased & sugared 9x13 pan.

(or pour into cookie greased and sugared cookie sheet. Watch closely after 30 minutes so that it won't burn.)

Bake at 350 degrees for 40 minutes.

When cooled, top with Cream Cheese frosting.

{Cream Cheese Frosting}

8oz. cream cheese, at room temperature
2 c. powdered sugar
2 tsp. vanilla
1/2 c. butter

Combine all ingredients until smooth.

Yummy Texas Sheet Cake

{Stir in mixing bowl:}
2 c. sugar
2 c. flour
½ t. salt

{Boil and pour over dry ingredients:}
2 cubes margarine
1 c. water
4 T. cocoa

{Add and beat well:}
½ c. sour cream
2 eggs
1 t. soda
1 t. vanilla
1 t. cinnamon (optional)

Bake in greased jelly roll pan.
Bake at 375 degrees
20-25 minutes.

Frosting:

{Boil in med. sauce pan:}
6 T. canned milk
1 cube margarine
4 T. cocoa

{Add:}
1 lb. powdered sugar
2 t. vanilla
1 c. chopped nuts

Pour directly over warm cake.

Girls Birthday Cake

My daughter loves Hannah Montana.
For her birthday I decided that I would attempt to make a guitar cake.
First I went on line and found a guitar I liked.
Then I blew it up in a word document and cut off the base of the guitar.
Next I mixed up a white cake mix and added green food color,
which happens to be her favorite color.
I then poured it into a well greased and floured standard size cookie sheet and baked it.
Next I took the guitar base that I had cut out and laid it on top of the cake,
as close to the bottom as I could.

I then lifted out all of the pieces that I didn't need.

Next I covered a piece of cardboard with tinfoil.
Then I cut the cake into sections,
so that it would be easier to transfer,
and laid it on to the cardboard.
(I decided that I wanted the cake to be a bit thicker,
so I mixed up another cake mix and added a second layer to the base.
I also needed to top of the 2nd cake to make the top of the guitar proportionate to the base.)

To make it easier to frost and not make a mess on the tinfoil,
I slipped white computer paper underneath of the edges of the cake.
First I frosted the top, then the sides.
I used purple dum dum's for the tuners,
twizzler's pull and pill for the string,
and white good and plenty candies for the bottom of the strings.
Wha-La!
There you have it.