My Delicious Carrot Cake

Initially I was like, can I call it my carrot cake? I found the recipe online, totally altered it...so yea, I guess it is mine!

And it's really, really delicious. My husband groans with delight when he eats it. I have had lots of compliments on this dessert. I know it's a little late for this Easter, but next time you have a hankerin' for Carrot cake totally whip this one up. seriously. And if you use a food processor to shred your carrots it's fairly easy to make.



Carrot Cake-makes one 3-layer 9-inch round cake

2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups sugar
1 1/2 cups oil (I use canola)
4 eggs (I have substituted 3/4 cup applesauce and some extra baking soda for eggs (vegan)
2 cups finely grated carrots (I use food processor)
1 8.5 oz can crushed pineapple, drained.

Cream cheese Icing
3/4 cup butter/margarine, softened (I use Earth Balance Buttery sticks-they are vegan/dairy free and not hydrogenated oil)
12 oz Light Cream Cheese, softened (For vegan version I use Tofutti Cream Cheese)
3 Teaspoons Vanilla
24 oz 10X Sugar (1 1/2 boxes (Confectioners Sugar)

preheat oven 350 degrees, 325 for dark non stick coated pans.

Spray 3- 9 inch round cake pans with non stick baking spray, or use margarine and flour your pans.

in medium mixing bowl mix together; flour, baking powder, baking soda and salt. (I just use a fork, I don't sift)
in large mixing bowl mix together sugar, oil and eggs.
Add flour mixture to wet ingredients and mix those

side note: I just use a fork to mix, I save cleaning my electric mixer for the icing only. Lazy? nah. I make enough of a mess anyhow, powdered sugar on floor all over counter, so, I don't need additional cleaning to tend with. don't worry, chances are you won't be this messy I am just historically a messy cook.

Add Carrots and pineapple, mix again. Pour 1/3 of this batter into each cake pan and bake 30-35 minutes. Til toothpick comes out dry.

Icing
with electric mixer cream together cream cheese, butter/margarine and vanilla. Slowly add 10x sugar.

I like to have my icing in the fridge overnight so it stiffens a bit.

Ice your carrot cake layers in between & all around. I am NOT a CAKE DECORATOR. (note; image) but my desserts always taste good.



I keep this cake chilled for best taste/texture. This could be a matter of opinion.

Enjoy! and Happy Easter To Everyone.

Easiest Chocolate Cake Recipe you MUST have.

This Chocolate Cake recipe is super easy, and VERY yummy. It's Vegan, meaning, egg, and dairy free. This Cake is all around fantastic. I was thinking the other day while whipping up a quick batch as cupcakes, that I really should share this ease with the public.

It's lack of difficulty aside, this recipe is also a plus because you are avoiding those mixes, full of preservatives, and who knows what really.... And this recipe will save you money. Quite Honestly box cake mixes require hand mixers and this recipe does NOT. you just stir it. SO easy.

This recipe was given to me by a friend, who also has a child with food allergies (like we do), On her blog, she writes up more yummy recipes...This cake, It's termed Wacky Cake, which I thought and found to be correct after a very tiny amount of research. This was an old recipe from, forever ago.
from Wikipedia:
"It is not known for a fact where Wacky Cake first originated, or who created it. However, it has been said that the recipe was first created by Beatrice Fe O'Hearn, who has passed it down through her family and friends since the late 1930s. The cake is considered a popular delicacy at bake sales in numerous rural regions of the United States."

Well now! Here is this splendid 'delicacy' of a recipe you really will use again and again. I hope it makes your busy life a little easier too.
(Below you'll see it's easy enough for a 5 year old to help with.)
Wacky Cake
makes 12 cupcakes or a round or square 9" pan
Can easily be doubled or tripled in a large mixing bowl.

1 1/2 Cups flour
3 Tablespoons Cocoa Powder
1 Teaspoon Baking Soda
1 Cup Sugar
1/2 Teaspoon Salt
5 Tablespoons Canola Oil
1 Tablespoon Vinegar
1 teaspoon Vanilla extract
1 Cup Cold Water

Preheat oven 350 degrees. Place Flour, Cocoa, Baking Soda, Sugar and salt in a bowl and mix. Make three grooves in the dry mix. Pour Oil in one groove, vinegar in another and the vanilla extract in the last groove. Pour cold water over all. Beat with fork til nearly smooth and flour disappears. Pour in greased pan. Bake 30 minutes (20 for cupcakes). Cool Completely before frosting.