Is there anything cuter than a mini cupcake?
The only thing better is eating one, or two or three.
It took me a while to convince my kids while growing up, that veggies and cake go quite well together.
I think they are finally on board.
So . . . what should you do with all those crunchy carrots in the garden?
I’ve been knee deep making Salsa again today, but the 3rd batch is the last batch!
Do any of you have a trick to rid your house of the smell of Peppers, Garlic, Onions and Cilantro?
My husband says . . . “Not to mention your breath!”
What kind of a Cook would I be, if I didn’t try it . . . before sealing those lids??
I’m hoping now that my presence in that garden is DONE!
Sunday night, the deer seemed to be enjoying the leftovers.
See . . .
If the deer won’t eat your carrots . . . make CAKE!
(I actually have 2 favorite Carrot Cake recipes – they are both fabulous, so I will post both!)
DARN GOOD CARROT CAKE or CUPCAKES
For the CAKE
2 Cups Sugar
1 1/2 Cups oil
1 Cup flour
1 Cup wheat flour
2 tsp. baking soda
1 tsp. salt
1 Tbsp. cinnamon
2 tsp. vanilla extract
3 cups grated carrots
3/4 C. pecans, chopped or walnuts
1 Cup raisins
1/2 C. crushed pineapple of applesauce
3/4 C. coconut
CREAM CHEESE FROSTING
1/2 Cup (1 stick) Butter or Margarine, room temperature
1 8-oz. pkg. cream cheese, room temperature
1 lb. powdered sugar
2 teaspoons vanilla extract
For the Cake:
In a mixing bowl, combine sugar and oil. Add eggs and mix well. Sift flours, soda, salt, and cinnamon together. Add to sugar mixture and beat well. Add vanilla and grated carrots. Fold in nuts, raisins, pineapple, and coconut. Grease and flour three 8 inch layer cake pans. Pour batter evenly into pans and bake at 325 degrees for 45 minutes, or until toothpick comes out clean in the center of the cake. Cool on racks for 10 minutes and remove from pans to continue cooling. Frost with cream cheese frosting.
I made both large and small Carrot Cupcakes with Cream Cheese Frosting. I also used a 1M Wilton tip to pipe frosting. Cupcakes take far less time to cook….watch closely. When the tops of the cupcakes spring back…they are done. Mini’s – approx: 10 to 12 min. Reg. size cupcakes 15-20 minutes. All ovens vary.
CAN’T PUT YOUR FORK DOWN CARROT CAKE
*Good things Utah recipe
1 Tbsp. baking soda
1 Tbsp. Salt
2 Cups flour
2 cups sugar
2 Tbsp. cinnamon
1 Tbsp. vanilla
1 1/2 C. vegetable oil
4 C. carrots, shredded by hand
2 8-oz pkgs. cream cheese
1 C. butter
2 lb. powdered sugar
1 C. coconut (optional)
1 C. pecans, chopped (optional)
Sift dry ingredients together. In a separate bowl, beat eggs; add vanilla and oil. Mix with dry ingredients. Stir in Carrots. Bake in three 9 inch greased and floured cake pans at 350 for 30 to 35 minutes. To make icing, combine cream cheese and butter. Stir in powdered sugar until thick and fluffy. Add coconut and pecans if desired. Spread on each layer of the cooled cake. Makes 10 servings.