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.

 

Please follow and like us:
Print Recipe
Delicious Carrot Cake and Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Course Dessert
Servings
Ingredients
Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Course Dessert
Servings
Ingredients
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.
Share this Recipe

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!

 

Please follow and like us:
Print Recipe
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.
Share this Recipe

Mini Cheese Balls

Mini Cheese Balls

Mini Cheese Balls

 

4 cups ( 16 oz..) shredded Sharp Cheddar Cheese

2 (8-oz.) pkg. cream cheese softened

4 oz. crumbled blue cheese

1 Tblsp. Worcestershire sauce

2 tsp. garlic powder

1/2 tsp. hot sauce

2 cups walnuts, finely chopped

 

Add first six ingredients to food processor bowl, fitted with the knife blade.  Process until smooth.

 Chill for one hour.

 Shape into 3/4″ to 1″ balls and roll in nuts.  Cover and chill until serving time.

 Using refrigerated pie crusts or homemade pie crust, cut leaf shapes from the dough using a cookie cutter.  From the remaining dough, cut and roll pieces to look like vines.

Brush with cream or half and half.

Bake at 350° for about 10 minutes or until lightly browned.

Arrange the chilled cheese balls on a serving tray to look like a bunch of grapes.  Add pastry leaves and vines.  Makes about 30 servings.Mini cheese balls on MyHumbleHomeandGarden.com

Please follow and like us:
Print Recipe
Mini Cheese Balls
This makes such a beautiful presentation for entertaining.
Mini Cheese Balls on MyHumbleHomeandGarden.com
Course Appetizer
Servings
people
Ingredients
Course Appetizer
Servings
people
Ingredients
Mini Cheese Balls on MyHumbleHomeandGarden.com
Instructions
  1. Add first six ingredients to food processor bowl, fitted with the knife blade. Process until smooth. Chill for one hour.
  2. Shape into 3/4" to 1" balls and roll in nuts. Cover and chill until serving time. Using refrigerated pie crusts or homemade pie crust, cut leaf shapes from the dough using a cookie cutter. From the remaining dough, cut and roll pieces to look like vines.
  3. Brush with cream or half and half. Bake at 350° for about 10 minutes or until lightly browned.
  4. Arrange the chilled cheese balls on a serving tray to look like a bunch of grapes. Add pastry leaves and vines. Makes about 30 servings.
Share this Recipe

Shrimp Spread Appetizer

Delicious Shrimp Spread Appetizer on MyHumbleHomeandGarden.com

Shrimp Spread

 1 can Tomato Soup

8 oz. pkg Philadelphia Cream Cheese

1 pkg Knox Gelatin

1/4 cup cold water

1 cup Miracle Whip

1/2 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped bell pepper

2 – 5 oz. cans of deveined shrimp, drained, rinsed, and broken into small pieces

 


   Heat tomato soup until warm.  Add cream cheese.  Stir until melted.  Remove from heat and add Miracle Whip.  Add Knox Gelatin to cold water and let soften, then add to mixture.  

    Stir in chopped celery, onion, green pepper and rinsed and drained shrimp.  Chill this in the serving bowl.  Garnish with parsley and serve with Townhouse crackers.

Please follow and like us:
Print Recipe
Shrimp Spread
This is one of our family favorites over the Christmas holidays.
Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Instructions
  1. Heat tomato soup until warm. Add cream cheese. Stir until melted. Remove from heat and add Miracle Whip. Add Knox Gelatin to cold water and let soften, then add to mixture.
  2. Stir in chopped celery, onion, green pepper and rinsed and drained shrimp. Chill this in the serving bowl. Garnish with parsley and serve with Townhouse crackers.
Share this Recipe
 

Red Pepper-Ham Roll-Ups

Red Pepper-Ham Roll-Ups

  11 oz.  cream cheese softened

  2  garlic cloves, finely chopped

  1/3 cup finely chopped, toasted walnuts

  1/4 cup pitted kalamata or pimiento-stuffed olives, chopped

  1/4 cup roasted red bell peppers from a jar patted dry and chopped

  1/4 tsp pepper

  8  slices of ham cut 1/8 ” thick

  pitted kalamata olives and pimiento-stuffed olives

  Beat cream cheese at medium speed with an electric mixer until creamy, stir in garlic, walnuts, chopped olives, red peppers, and pepper.

  Spread cream cheese mixture on each ham slice.  Roll up, jellyroll fashion.  Place rolls seam side down, on a baking sheet.  Fill end of rolls with remaining cream cheese mixture.  Cover and freeze roll-ups for 20 minutes. 

  Place olives on small wooden picks.  Using a sharp knife, slice each roll into 1″ pieces, secure with a pick, olive on top.  Cover and chill until ready to serve.

Please follow and like us:
Print Recipe
Red Pepper-Ham Roll-Ups
Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Instructions
  1. Beat cream cheese at medium speed with an electric mixer until creamy, stir in garlic, walnuts, chopped olives, red peppers, and pepper.
  2. Spread cream cheese mixture on each ham slice. Roll up, jellyroll fashion. Place rolls seam side down, on a baking sheet. Fill end of rolls with remaining cream cheese mixture. Cover and freeze roll-ups for 20 minutes.
  3. Place olives on small wooden picks. Using a sharp knife, slice each roll into 1" pieces, secure with a pick, olive on top. Cover and chill until ready to serve.
Share this Recipe
 

Enjoy this blog? Please spread the word :)