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Carrot cake with maple-cream cheese frosting

Carrot cake with maple-cream cheese frosting
After months and months and months of the kind studying, stressing and panicked all-nighters I only vaguely remember from college in part because I am very, very old and in part because, no, I did not graduate with a 4.0, my friend Alice finally took her very big exam this past weekend. In an effort to compensate for the dozens of parties and outings and merriment she’s missed since the summer, her fiance had a surprise party (and a clean loft, swoon) waiting for her when she got home. Me? I made cupcakes, carrot cupcakes to be specific because carrot cake is Alice’s favorite. But do you know what I have come to realize about people who say their favorite cake is carrot cake? Nevertheless, I actually have a killer recipe for carrot cake and hadn’t used it in years, which means that you haven’t been privy to it yet, and that’s not fair, is it? One year ago: Pear Crisps with Vanilla Brown Butter, Chocolate Pretzel CookiesTwo years ago: Dukkah-Crusted Chicken Skewers, Pecan Squares Related:  carrot cakeCake

Le Moelleux Chocolat d' Oncle Guillaume : Recette de Le Moelleux Chocolat d' Oncle Guillaume Ingrédients (pour 4 personnes) : - 200 g beurre- 200 g chocolat pâtissier- 200 g sucre- 25 cl de crème liquide- 4 oeufs- 5 cuillère à soupe de farine Préparation de la recette : Cela est très rapide si vous avez un micro-ondes... Faire fondre dans un grand saladier le beurre, le chocolat avec la crème liquide. Mélanger bien après... Ajouter le sucre, la farine et les oeufs entiers (battus au préalable pour incorporer plus facilement). Verser la préparation dans un moule de préférence jetable en alumunium (pour une meilleure répartition de la chaleur, sauf si vous le cuisez au micro-ondes car il ne faut pas mettre de moule en aluminium au micro-ondes). Temps de cuisson : 15 minutes à 180°C (thermostat 6). A la sortie du four le moelleux doit être 'à peine cuit' au centre du moule. Laisser refroidir puis mettre au frigo qui se chargera de durcir le centre à peine cuit. Pour la pointe du chef, vous pouver rajouter quelques gouttes d'extrait de vanille ou d'oranges amères. C'est magique! Bon appétit.

Ultimate Carrot Cake – revisited and even better! My Ultimate Carrot Cake first made an appearance on ZoëBakes in 2008, and it has remained one of my most popular posts. I have made it many, many times since then and tweaked the recipe, as I am apt to do, every time I make it. After all the experiments, this is the recipe I have come to like the best. The changes are subtle, because the original was pretty spot on, but this version wins. I am gearing up to go on book tour with Artisan Pizza and Flatbread in Five Minutes a Day . Ultimate Carrot Cake – Even better than before, and that is saying something. 1 pound finely grated carrots 1 1/4 cups sugar 1 cup firmly packed brown sugar 1 1/4 cup canola oil 4 extra large eggs, at room temperature 2 teaspoons pure vanilla Finely grated zest of 1 large orange 2 1/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon freshly ground nutmegs 1 1/4 cups sweetened shredded coconut

Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat. This recipe couldn't be easier, I used a box of Golden Vanilla cake mix, some canned pumpkin, pumpkin pie spice and water. No oil, butter or eggs added and the results were amazing! These cupcakes are delicious naked, without frosting, but I thought creating a pumpkin spiced cream cheese frosting would be the perfect topping. If you want to get fancy and pipe it on like I did in the photos, you may have to make a little extra frosting, maybe 1 1/2 batches. Ingredients: 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*2 tsp pumpkin pie spice1 cup canned 100% pure pumpkin1 cup waterFor the Pumpkin Cream Cheese Frosting:8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)1/2 cup pureed pumpkin (canned is fine)1 tsp vanilla extract1 tsp cinnamon1 tsp pumpkin pie spice5 tbsp packed brown sugar Directions: Preheat oven to 350°. Makes 24

Skinny Green Tropical Smoothie A tropical green smoothie made with pineapple, shredded coconut and bananas, then blended with spinach, light coconut milk and Greek yogurt. High in Vitamin A, B-6, C, Manganese and fiber. I've been really addicted to green smoothies since I first tried them, some of you may remember the Skinny Green Monster made with spinach bananas and peanut butter... so good! I got my friends and family members hooked in it too! It's amazing how you can't taste the spinach, and every time I have one I try making it different. This tropical version has been on my mind for some time, I just love the combination of pineapple and coconut, and the sweet bits of shredded coconut give each sip an Island flair. Skinny Green Tropical SmoothieSkinnytaste.comServings: 2 • Serving Size: 1 3/4 cups • Old Points: 4 pts • Points+: 6 ptsCalories: 228 • Fat: 7.7 g • Protein: 10.2 g • Carb: 30.2 g • Fiber: 3.9 g • Sugar: 19.4 gSodium: 70.5 mg Ingredients: Put everything into the blender and blend until smooth.

Pumpkin Spice Cake with Maple Frosting Pumpkin Spice Cake with Maple Frosting Confession: I am a pumpkin addict… and nothing can satisfy the craving like Pumpkin Spice Cake with Maple Frosting. It’s unfortunate that pumpkin is strictly seasonal. If you dare bake a big pumpkin pie in the summer, people will look at you like you’re wearing undies on your head. Pumpkin cookies on Easter? Not on your life! So that means, right now, while we have the chance, we MUST stuff ourselves with as many pumpkin dishes as possible. This Pumpkin Spice Cake with Maple Frosting is my absolute favorite pumpkin recipe for feeding the pumpkin fetish. Let me start by telling you it’s a BIG cake–three 9 inch layers with a thick layer of maple frosting for each; perfect for sharing with a large group… or not. The cake itself is incomparably moist with a good amount of spice. The Maple Frosting is the perfect complement to the Pumpkin Spice Cake, with an earthy sweetness and creamy texture. L.O.V.E. this cake. Print Save Yield: 16+ Prep Time: 25 minutes

LA SUPER SUPÉRETTE carrot cake carrot cake 1¼ cups (220g) brown sugar ¾ cup (185ml) vegetable oil 3 eggs 1½ cups (225g) plain (all-purpose) flour 1½ teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon ½ teaspoon ground ginger 2½ cups grated carrot (about 5 carrots) ½ cup (60g) chopped pecan nuts ½ cup (80g) sultanas cream cheese frosting 250g cream cheese, softened ⅓ cup (110g) icing (confectioner's) sugar, sifted 1½ tablespoons lemon juice Preheat oven to 180°C (350°F). For the cream cheese frosting, process the cream cheese in a food processor until smooth.

Snickers Caramel Cheesecake Cookies Happy Thursday! Hope everyone is enjoying summer. CA is always full of life in the summer, there’s always family visiting, beach trips and partying going on. Wait until you try these individual cheesecakes! We made this recipe while my family was visiting this week and let’s just say they didn’t last long. Take a peek…hope you enjoy! Here’s your line up, pretty easy right?! Ahhh, I think this will be my new computer wallpaper Whip up the cheesecake batter… Feel free to use any caramel sauce you’d like. Graham cracker crust….YUM! I have officially fallen in love with my muffin top pan! Told you these were ridiculous Snickers Caramel Cheesecake Cookies 2 Cups chopped Snickers Bars 2 1/2 Cups graham cracker crumbs 2 Tablespoons granulated sugar 5 Tablespoons melted butter 2 8oz packages softened cream cheese 1 Cup granulated sugar 2 eggs 1 Tablespoon pure vanilla 3 Tablespoons caramel sauce 1. 2. 12 individual cheesecakes Have a great rest of your week and weekend, come back soon!