Hey! I feel like it’s been a very long time since I’ve posted a new recipe. I’m not sure what has been going on around here, but clearly it’s not cooking or at the very least not posting new recipes 🙂
Today I have a good one – carrot cake! This cake is simple to put together and has beautiful color and texture, thanks to all the freshly grated carrots. It’s almost like eating a salad! Except that it’s covered in a rich, delicious cream cheese frosting…so I guess not so much like a salad. Anyway, you need to try this delicious recipe today!
For the cake:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
1 tsp vanilla
2 cups All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
For the frosting:
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
1/2 tsp cinnamon
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely
Instructions for cake:
Preheat oven to 350*
Mix together the sugar and oil in mixer. Add the eggs and then the vanilla and mix until creamy. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add the dry ingredients to the mixer and combine. Then add carrots and mix well. Pour into a well greased and floured Bundt pan and bake at 350* for 45 to 50 minutes or until done.
Cool completely before frosting.
In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
Recipe from The Pioneer Woman– I just made a few minor modifications.
Whew! Long time no see, huh? It seems like every time things start getting busy, blogging flies out the window. Hopefully I’ll be better about posting consistently because we missed you guys!
Wednesday was our sweet Callie’s third birthday!
It’s crazy to think that this was taken nearly three years ago- the majority of the time, she still acts like the adorable little puppy in the photo above.
Last year around this same time, we made Peanut Butter and Pumpkin Dog Treats as a celebratory treat for Callie’s second birthday, and we thought we’d repost that same recipe now. The funny thing is we normally aren’t the type to make a big deal out of pet’s birthday’s- no cake or presents around here that’s for sure. But these doggie treats are too fun to pass up. Plus, having some leftover canned pumpkin lying around this time of year is a given, so this recipe is perfect for using it up.
Clearly, Callie loved her treats! (This is her “please, please, please! say that it’s okay for me to eat it” face :))
Peanut Butter and Pumpkin Dog Treats
2 1/2 cups flour, I used all purpose but the recipe recommended whole wheat
3 T peanut butter, I used chunky
1 cup canned pumpkin
1/2 tsp salt
1/2 tsp cinnamon
Preheat oven to 350*.
Put all ingredients together in bowl and mix well. I used my KitchenAid mixer. If you need a bit more moisture add water to the mixture one tablespoon at a time. The dough should be pretty dry, so don’t add too much water. I didn’t need to add any water. Once mixed, turn dough out onto a floured surface and roll out to 1/4 to 1/2″ thickness. Cut out to desired shape. Put onto an ungreased cookie sheet and bake for a total of 40 to 50 minutes. I turned the cookies halfway through the cooking time. Keep in an airtight container.