Carrot Cake

Tim's favorite dessert is Carrot Cake so I had to figure out a way to make it and not be such a big pan.  We love it but DON'T need such a huge pan.  So if you are looking for a cake recipe that doesn't make a large batch then this is it!!

Ingredients:

2 Eggs, at room temperature

3/4 cup oil

1/2 cup Brown Sugar

1/2 cup White Sugar

1 tsp Vanilla

1 cup Flour

1 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp Salt

1 tsp Cinnamon

1/4 tsp Nutmeg

Frosting:

8 oz Cream Cheese, softened to room temperature

1 stick of butter softened to room temperature

1 tsp Vanilla

3-1/2 cups Powdered Sugar

Pinch of salt

*Milk if needed

• Preheat oven to 350 degrees. Grease and flour 8" x 8" pan and set aside. 
• Peel and grate carrots, and set aside. I use a food processor to grate mine fast but you can use a box grater as well. Note: Use freshly grated carrots. Store-bought pre-grated carrots are too dry.
• In a large bowl, beat together eggs, oil, sugars, and vanilla extract by hand with a large whisk.
• In a separate bowl, mix together flour, baking powder, baking soda, salt and spices. Stir the dry ingredients into the egg mixture until blended with a wooden spoon.
• Fold in the carrots and spoon into the cake pan.
• Bake in preheated oven for 35-40 minutes Cake is done when a toothpick inserted in the center comes out clean. Let cool before frosting.  
• Make the Frosting: Beat butter and cream cheese until light and fluffy. Slowly mix in powdered sugar, salt, and vanilla extract until smooth. *You can add milk if it is too thick. 
• Frost the Cake with the frosting. If desired, add chopped pecans to the frosting.
• Refrigerate until ready to serve.

Banana Bars with Cream Cheese Frosting

I love just about any bar as long as it is moist.  But my absolute favorite cake is banana bars with cream cheese frosting. I have another recipe on my blog for banana cake and it is very good also but I think for now that this is my new favorite banana bar recipe. 

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 tsp vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 tsp salt
1 1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 oz.) sour cream

 Directions:
 1.   In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with bananas and sour cream, beating well after each addition.
2.  Pour into a greased 15x10x1 jelly roll pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3.  Frost with my favorite cream cheese frosting. 
4.  Add nuts on top - they add a special touch
5.  Enjoy

Better than ________ Cake

This is actually one of my very favorite cakes.  It is so easy to make and just tastes so darn good.  It has another name for this cake but since I am trying to keep this blog G rated thought you can fill in the blank!! 

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• 1 jar (17 ounces) butterscotch-caramel ice cream topping
• 1 carton (12 ounces) frozen whipped topping, thawed
• 3 Heath candy bars (1.4 ounces each), chopped

Directions

1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. 
2. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

Carrot Cake

Carrot cake is my husbands absolute favorite cake.  I love that it is so moist and easy. 

Ingredients

2 c sugar
1 1/4 c oil
4 large eggs
2 c flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp salt
3 c grated carrots
1 c chopped walnuts

FROSTING

12 oz powdered sugar
2 3oz cream cheese room temperature
1 tsp vanilla extract
2 Tbsp butter
2 Tbsp milk

1.In large bowl, beat sugar and oil. Add eggs and beat well.
2.Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
3.Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven.
4. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.