Delicious Carrot Cake and Cream Cheese Frosting

Delicious Carrot Cake and Cream Cheese Frosting

     This Delicious Carrot Cake and Cream Cheese Frosting will definitely impress your guests!                                              

Delicious Carrot Cake!

  Preheatoven to 350º

2 – 1/2 cups all-purpose flour      

3/4 cup packed light brown sugar

1 cup vegetable oil

1 Tblsp. vanilla extract

3 cups lightly packed shredded carrots

1 cup chopped walnuts

3/4 cup golden raisins

1 can (8 – 1/2 oz) crushed pineapple in juice

2 tsp baking soda

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

4 large eggs

1 cup granulated sugar

 

   Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.

In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.

   In a large bowl, with the mixer, beat eggs until blended.  Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.

 Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.

   Fold in carrots, walnuts, raisins and pineapple with juice.

   Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached.  Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).

Cream Cheese Frosting

8 oz cream cheese, softened

8 Tblsp. unsalted butter softened

4 cups powdered sugar

2 tsp vanilla

   In a large bowl, with mixer on low speed, blend the butter and cream cheese together.  

Whip for 8 minutes.

 Add the powdered sugar a cup at a time until blended.

 Add the vanilla and blend, then increase speed to medium.

 Beat 1 minute, or until smooth and fluffy.

 

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Delicious Carrot Cake and Cream Cheese Frosting
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Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Course Dessert
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Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Instructions
Cake:
  1. Preheat oven to 350º Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
  3. In a large bowl, with the mixer, beat eggs until blended. Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.
  4. Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
  5. Fold in carrots, walnuts, raisins and pineapple with juice.
  6. Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached. Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).
Cream Cheese Frosting
  1. In a large bowl, with mixer on low speed, blend the butter and cream cheese together. Whip for 8 minutes. Add the powdered sugar a cup at a time until blended. Add the vanilla and blend, then increase speed to medium. Beat 1 minute, or until smooth and fluffy.
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Best Pumpkin Cheesecake

Best Pumpkin Cheesecake

 

Best Pumpkin Cheesecake

                                                        Crust:                                                              

   Preheat oven to 325°
2 cups Gingersnap Cookie crumbs (about 8-ounces)
1/2 cup finely chopped Pecans
4 Tblsp. melted unsalted Butter
2 Tblsp. Brown Sugar
1 tsp. ground Cinnamon

 Filling:

3 Tblsp. all-purpose Flour
1-1/2 tsp. ground Ginger
1 tsp. ground Cinnamon
1/4 tsp. grated Nutmeg
1/4 tsp. Salt
4 (8-ounce) pkg. Cream Cheese (room temperature)
1-1/2 cups Sugar
1 (15-ounce) can Pumpkin Puree
3 Tblsp. Bourbon
2 Tblsp. Vanilla Extract
4 large Eggs (room temperature)

 

**For Serving, You’ll Also Want:

   Whipped Cream


   Caramel Sauce (I made Ree Drummond’s Caramel Sauce.  It takes about 10 minutes to make this sauce.  Quick, easy, and the BEST Tasting Caramel Sauce I have ever had!)  

           You’ll need brown sugar, half-and-half, butter, salt, and vanilla extract.

               

  Crust –

 Process gingersnaps in the bowl of food processor until finely ground.  Add the pecans, the melted butter, brown sugar, and cinnamon. 

Process until combined and the mixture holds together.

Transfer mixture to a 10″ springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1″ up the sides of the 10″ springform pan.

*You don’t have to, but I use parchment paper on the bottom so there is no possibility of the crust sticking to the pan.  After the cheesecake has been baked and cooled, slide the cheesecake off of the removable bottom onto your palm, peel off the parchment and set on serving plate.

 

   Bake the crust until lightly set, about 10 minutes.  Set aside to cool.

Filling –

    Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy.

 

   Add pumpkin, bourbon, vanilla, and the flour mixture to the batter and mix well.

 

   Add the eggs, one at a time, beating after each addition.

 

   Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and bake at 325° for 1 hour and 20 minutes.

   Prop the oven door open slightly and allow to cool for an hour.  Remove from the oven and the hot water bath, cover and refrigerate overnight.Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com

    Remove from the refrigerator and transfer to a serving plate.  Serve with caramel sauce and a dollop of whipped cream.  Yum!

 

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Best Pumpkin Cheesecake
Love pumpkin pie? This pumpkin cheesecake will blow your mind!
Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com
Course Dessert
Prep Time 30 minutes
Cook Time 80 minutes
Servings
Ingredients
Course Dessert
Prep Time 30 minutes
Cook Time 80 minutes
Servings
Ingredients
Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com
Instructions
  1. Crust - Process gingersnaps in the bowl of food processor until finely ground. Add the pecans, the melted butter, brown sugar, and cinnamon. Process until combined and the mixture holds together. Transfer mixture to a 10" springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1" up the sides of the 10" springform pan. Bake the crust until lightly set, about 10 minutes. Set aside to cool. Filling - Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy. Add pumpkin, bourbon, vanilla, and the flour mixture to the batter and mix well. Add the eggs, one at a time, beating after each addition. Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and bake at 325° for 1 hour and 20 minutes. Prop the oven door open slightly and allow to cool for an hour. Remove from the oven and the hot water bath, cover and refrigerate overnight.
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Incredibly Delicious Apple Cake

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Incredibly Delicious Apple Cake

Cake:  2 cups diced peeled apples

            1 cup sugar

            1 egg

            1 cup flour

            1-1/2 tsp. cinnamon

            1 tsp. baking soda

            1/2 cup chopped nuts

 Cake:    Mix sugar with diced apples and let stand until sugar is dissolved.

    Add egg and beat well.

    Sift dry ingredients together (or whisk dry ingredients together in a medium-sized bowl).  

    Stir dry ingredients into apple mixture and add nuts and stir.

             Pour into an 8-inch square pan.  Bake in a 375° oven for 40 minutes.  ( I use quick release Reynolds Wrap to line the pan. It is not absolutely necessary but will lift out incredibly easy with the wrap.)

 About ten minutes before the cake is done, make the sauce.

Sauce:  1/2 cup brown sugar

              1/2 cup sugar

              2 Tblsp. flour

              1 cup water

              1/4 cup butter

              1 tsp. vanilla

 Sauce:  Over medium heat, cook sugars, flour, and water together until clear.  Add butter

              and vanilla. Stir until the butter completely melts.

Pour the hot caramel sauce over the cake while both are hot

You are definitely going to enjoy this rich delicious fall dessert.

 

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The Secret To Perfect Buttercream Frosting!

 

December 9, 2014

Buttercream Frosting Secret

   The Magic Secret To The Best Butter Cream Frosting Revealed for you here!   You have all the ingredients and tools to make it right in your own kitchen!

   Aidan’s birthday is this week.  He likes white cake and frosting, so I searched for a special cake and found the recipe for white velvet cake from the Cake Boss. That recipe, I will definitely use again and again! 

 

   Then, in search of a recipe I had found for buttercream frosting, I came upon this site, “Cooking Classy”, which had the secret to light, fluffy, creamy, buttercream frosting.  The secret is not in the ingredients so much as in the mixing technique! 

   Are you kidding me?  No!  This is without a doubt, the best frosting I have ever made, which is saying something because I have been baking and cooking since I was nine years old!   The big secret is in the mixing technique!  This recipe is delicious, light, fluffy and creamy!   

   The secret is in whipping air into the butter for 7 to 8 minutes and then whipping more air after the cream is added!  Now, I will be trying this technique with other buttercream recipes!  Thinking about it, doesn’t it make sense, after hearing,(or reading) the secret?

Vanilla Buttercream Frosting

  Ingredients:

  • 1-1/2 cups butter, at room temperature (3 sticks)*

  • 4-1/2 cups powdered sugar

  • 3 – 4 Tbsp heavy cream

  • 1-1/2 tsp vanilla extract (use clear if desired)

 

Directions:

 In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scraping down the sides of the bowl.

 Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended.  Then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.

 

Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.

 

*I used half salted butter and half unsalted butter (3/4 cup of each)

  Use Land O’ Lakes or really good butter.  I tried a store brand and it did not have the same consistency!   More powdered sugar had to be added for the right consistency.

   Now, you can make the ‘best’ buttercream frosting!   The Magic Secret To The Best Butter Cream Frosting Revealed here in this post!   

 

 

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The Secret To Perfect Buttercream Frosting!
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cake
Ingredients
Instructions
  1. In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
  2. Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended. Then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.
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