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
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.
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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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Breakfast Casserole

Breakfast Casserole on MyHumbleHomeandGarden.com

Breakfast Casserole

In a 9″ x 13″ casserole dish, layer:

 

6 slices of buttered bread – cubed

1 pound sausage – browned

2 cups cheddar cheese – shredded

Mix together:

2 cups milk

1/2 tsp. dried mustard

1/2 tsp. salt

1/8 tsp. pepper

5 eggs – beaten

 

Pour over the bread cubes, sausage, and shredded cheese.


Refrigerate overnight.

 

Bake at 350° for 30 – 35 minutes.

* The pictures above were taken when the recipe was halved.  

You may note the square baking dish.

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Breakfast Casserole
Servings
Ingredients
In a 9" x 13" casserole dish, layer:
Mix together:
Servings
Ingredients
In a 9" x 13" casserole dish, layer:
Mix together:
Instructions
  1. Pour milk mixture over the bread cubes, sausage, and shredded cheese.
  2. Refrigerate overnight. Bake at 350° for 30 - 35 minutes.
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Easy Classic Homemade Meatloaf

Meatloaf

1-1/2 pounds ground beef

3/4 cup ketchup

1/4 cup water

3/4 tsp. salt

1/2 tsp. pepper

1/8 tsp. red pepper

2 eggs, beaten

3/4 cups fresh bread crumbs

1/2 cup chopped onion

2 tsp. French Country Dijon Mustard

Topping

1/4 cup ketchup

1/2 tsp French Country Dijon Mustard

   In a large bowl, combine the beef, ketchup, water, seasonings, eggs, bread crumbs, onions, and mustard.  Thoroughly mix the ingredients.

   Line a half sheet baking pan with ‘Reynolds Quick Release’ aluminum foil.  Shape the meat mixture into a uniform loaf on the foil-lined baking pan. 

   To make the topping:   In a measuring cup, measure the ketchup, add the mustard and the brown sugar, and stir to combine.   Spread over the top of the meat mixture.

 

  Bake in a preheated 400° oven for 35 to 45 minutes or until meat is done.

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Meatloaf
Course Main Dish
Servings
Course Main Dish
Servings
Instructions
  1. In a large bowl, combine the beef, ketchup, water, seasonings, eggs, bread crumbs, onions, and mustard. Throughly mix the ingredients.
  2. Line a half sheet baking pan with 'Reynolds Quick Release' aluminum foil. Shape the meat mixture into a uniform loaf on the foil-lined baking pan.
  3. To make the topping: In a measuring cup, measure the ketchup, add the mustard and the brown sugar, and stir to combine. Spread over the top of the meat mixture.
  4. Bake in a preheated 400° oven for 35 to 45 minutes or until meat is done.
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Butter Rich Rolls

Butter Rich Rolls –

Made With A Bread Machine

1 cup Milk                                                  1-1/2 Tblsp. Crisco shortening

1/4 cup Sugar                                            3/4 tsp salt

2 large eggs – beaten                                4 cups flour

3 Tblsp. butter                                           1 pkg or 2 – 1/4 tsp bread machine yeast

   Pour the milk into the baking pan, add sugar, eggs,* butter, shortening, and salt.  On top of those, add the **flour and lastly, add the yeast.

    Plug the machine in and insert baking pan securely into the baking unit.

   Select the dough cycle and push START.

   The Zojirushi Bread Machine has a dough cycle of 2 hours.  It’s easy to figure when I should start the bread maker.  When the dough is ready, I remove the pan and turn the dough out onto a board.  I usually make 12 regular sized buns and 12 mini buns.  The kids love those.

   I cut the dough into 3 equal pieces and then cut each of those into 12 equal pieces and fill the regular muffin tins with 2 pieces in each cup and the mini tins with 1 piece in each cup.

   Cover and let rise until double.

   Bake in preheated  375º oven for  8 – 12 minutes or until golden brown.

   Obviously, the mini’s take less time than the regular size.  Adjust the time for baking each of these according to your oven.  I always check my baked goods early so they are not overdone.

* I have found that the machine works better if I cut the butter, if it is cold, into about 6 pieces.  It seems to mix better and more easily.

** I also found that if  I add 3 cups of flour and the yeast, allow the machine to work a little for a few minutes to be sure it is mixing well, and then add the last cup of flour, not having a batch of unmixed ingredients, is assured.  Yes, I found that out through experience.

 My Humble Home and Garden - Homemade Rolls with Honey Butter

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Butter Rich Rolls
Prep Time 2-1/2 hours
Servings
Ingredients
Prep Time 2-1/2 hours
Servings
Ingredients
Instructions
  1. Pour the milk into the baking pan, add sugar, eggs,* butter, shortening, and salt. On top of those, add the **flour and lastly, add the yeast. Plug the machine in and insert baking pan securely into the baking unit. Select the dough cycle and push START.
  2. The Zojirushi Bread Machine has a dough cycle of 2 hours. It's easy to figure when I should start the bread maker. When the dough is ready, I remove the pan and turn the dough out onto a board. I usually make 12 regular sized buns and 12 mini buns. The kids love those. I cut the dough into 3 equal pieces and then cut each of those into 12 equal pieces and fill the regular muffin tins with 2 pieces in each cup and the mini tins with 1 piece in each cup.
  3. Cover and let rise until double. Bake in preheated 375º oven for 8 - 12 minutes or until golden brown.
  4. Obviously, the mini's take less time than the regular size. Adjust the time for baking each of these according to your oven. I always check my baked goods early so they are not overdone.
Recipe Notes

* I have found that the machine works better if I cut the butter, if it is cold, into about 6 pieces. It seems to mix better and more easily.

** I also found that if I add 3 cups of flour and the yeast, allow the machine to work a little for a few minutes to be sure it is mixing well, and then add the last cup of flour, not having a batch of unmixed ingredients, is assured. Yes, I found that out through experience.

Serve with honey butter!

Honey Butter

3/4 cup  butter - room temperature

1/4 cup honey

  • In a small bowl mix butter and honey until smooth.

  • Store, covered, in the refrigerator.

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