Carrot Cake with Cream Cheese Frosting

My oldest loves carrot cake. Maybe more than red velvet but I guess it depends on his mood. Iused to make this for his birthday before we discovered Nothing Bundt Cakes. For Easter I still make this carrot cake recipe for my family. It doesn't last long and sometimes I do manage to get a second slice before it disappears. It is so moist and delicious!

Carrot Cake with Cream Cheese Frosting

Ingredients:

For the Cake:

        2 cups All-Purpose Flour

        2 tsps Baking Powder

        1 tsp Baking Soda

        1 1/2 tsps Ground Cinnamon

        1/4 tsp Ground Nutmeg

        1/4 tsp Salt

        4 Large Eggs

        1 1/2 cups Granulated Sugar

        1 cup Brown Sugar, packed

        1 cup Vegetable Oil

        2 tsps Vanilla Extract

        3 cups Carrots (about 4 medium carrots), finely grated

        1/2 cup Crushed Pineapple, drained (optional, for added moisture)

        1/2 cup Chopped Walnuts or Pecans (optional)

        1/2 cup Raisins (optional)

For the Cream Cheese Frosting:

        8 oz Cream Cheese, softened

        1/2 cup Unsalted Butter, softened

        4 cups Powdered Sugar

        1 tsp Vanilla Extract

        Pinch of Salt

        Shredded Coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). 
2. Grease and flour two 9-inch round cake pans or line them with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
4. In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly fluffy, about 3-4 minutes.
5. Add the vegetable oil and vanilla extract to the egg mixture, whisking until fully combined.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Stir in the grated carrots, crushed pineapple (if using), walnuts, and raisins (if using). The batter will be thick, which is normal.
8. Divide the batter evenly between the prepared cake pans and smooth the tops.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy, about 3-4 minutes.
2. Gradually add the powdered sugar, one cup at a time, continuing to beat until smooth and fluffy.
3. Stir in the vanilla extract and a pinch of salt.
4. Once the cakes have completely cooled, spread a generous layer of frosting on the top of the first cake layer. 
5. Place the second layer on top and frost the top and sides of the entire cake.
6. Press shredded coconut into frosting.

 Enjoy!

            Ingrid

Ellie's Peanut Butter Pie

So the tradition continues.

Back in 2015, when we moved into our house we got to know Ellie. Ellie was the sweetest woman, who lived in her home across from mine for over 70 years. She told me so many things about the history of our little forgotten neighbourhood. She sent over photos of my home shortly after it was rolled down the hill and into it's spot in 1974.

One year Ellie sent over her delicious Peanut Butter Pie. We loved it so much that she sent over the recipe. These errands helped me get to know her children.

After Ellie passed, she had wanted my oldest to buy her home but he wasn't ready yet, we did end up with several beloved mementos. Her home was quickly bought by the sweetest couple from Albania.

Over the years, as their family has grown, we've exchanged food during holidays. This year I sent ever Ellie's Peanut Butter Pie (excitedly made by my oldest daughter). We also sent over a photocopy of Ellie's handwritten recipe - because this recipe needs to continue to be made in Ellie's kitchen.

                                                                         

It is even more delicious than it looks!

Ellie's Peanut Butter Pie

Ingredients:

        3/4 cup Crunchy Peanut Butter

        1 cup Confectioner's Sugar

        3 cups Milk

        1 large Graham Cracker Crust

        2 boxes Vanilla Pudding (not instant)

        Whipped Topping

Directions:

1. Mix peanut butter with sugar until crumbly.
2. Cook vanilla pudding according to directions. (Use 3 cups milk instead of 4)
3. Let cool for a few minutes.
4. Spread 3/4 of the peanut butter / sugar mixture into the pie crust.
5. Pour hot pudding over this.
6. Cool.
7. Spread top with Cool Whip.
8. Sprinkle remaining 1/4 of crumb mixture on top.

Note:

• Can do this a day ahead.

Enjoy!

            Ingrid

Chocolate Overload Loaded Brownies

These are amazing! From Chocolate, Chocolate and More. As a chocoholic, I believe the more chocolate, the better.

Chocolate Overload Loaded Brownies

Ingredients:

• 1 box Brownie Mix 
• Ingredients called for on box
• 1-2 cups Chocolate Candy (I used Snickers, Milky Ways and Hershey's Kisses)
• 1/2 cup Chocolate Fudge Sauce
• Canned Chocolate Frosting (optional)

Directions:

1. Preheat oven according to box directions.
2. Grease bottom of your brownie pan (size will depend on your mix). I also like to line my pan with parchment paper.
3. Chop all candy into chunks.
4. Prepare brownie mix according to box directions.
5. Fold in chopped candy.
6. Spread as evenly into prepared pan as you can.
7. Lightly warm fudge sauce.
8. Using about 4-5 spoonfuls, drizzle across the top.
9. Use a toothpick or knife blade to swirl the fudge sauce into brownies but do not mix in.
10. Bake according to box directions.
11. Let cool completely before cutting and removing from pan. 

Tip: 

        For added decadence, place about 1/2 cup frosting in sauce pan and heat just until            frosting melts. Drizzle over brownies.

Enjoy!

            Ingrid