Carrot Cake

My Daughter and I- Carrot Cake

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!

My Daughter and I- Carrot Cake 1

Carrot Cake
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.



Thumbprint Cookies with Lemon Curd Filling

My Daughter and I- Thumbprint Cookies with Lemon Curd Filling. Click through for full recipe!

Hey! We just got home from a fun and exciting camping trip to the Colorado River. We did a bunch of water sports and came home exhausted! It was a great trip.

Just before we left, I had a craving for something lemon. I know – everyone else is into pumpkin right now, but lemon just sounded so good. I remembered that I had a jar of lemon curd in the pantry so it was time to try it. You can make your own lemon curd pretty easily, but the one I used from Trader Joe’s was a great option. I wanted to pair the tangy, smooth lemon curd with a buttery cookie, and this is what I came up with. It was delicious!

My Daughter and I- Thumbprint Cookies with Lemon Curd Filling. Click through for full recipe! Photo 2

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jules, from The Kiwi Diaries.

our growing edge

Lemon Thumbprint Cookies with Lemon Curd Filling

1 cup unsalted butter, softened
½ cup granulated sugar
2 large egg yolks
1 Tbsp fresh lemon juice
½ tsp salt
2½ cup all-purpose flour
1 cup Lemon Curd (I got mine from Trader Joe’s)

Heat oven to 350 degrees, and line two half-sheet-pan baking sheets with parchment or nonstick liners.
Beat butter and sugar in a large bowl with mixer until well blended.
Beat in yolks, lemon juice, and salt.
Beat in flour just until moist clumps form. Gather dough together in bowl to bind.
Shape scant tablespoons of dough into 1-inch balls.
Place balls on prepared sheets, spacing them 1 inch apart.
Using a floured finger or something that will give a good round shape, make a deep indentation in center of each ball.
Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven and immediately fill indentations with curd.
Return to oven and bake 2 minutes longer to set curd.