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

Reuben Sandwich

I'm of Irish decent. Only about 12% (it's beaten out by German and Scottish). With the maiden name of O'Brien I am legally obligated to celebrate my Irishness. Growing up, most of my family decided that we didn't like corned beef and cabbage. A few years ago I decided to try corned beef with my adult children. It was a strong "Meh". The next year I decided to try Ruebens. I mean, it's still cabbage, right? After a couple of years we decided to throw the sandwiches on the panini press. After all, everything tastes so much better on a panini press. This is now our go-to Rueben recipe.

Rueben Sandwich

Ingredients:

        8 slices Rye bread

        ½ c Thousand Island Dressing

        8 slices Swiss Cheese

        8 slices Corned Beef (we used oven-baked corned beef

        1 c Sauerkraut, drained

        2 Tbs Butter, softened

Directions:

1. Preheat a panini press.
2. Butter one side of all the bread.
3. Spread Thousand Island dressing evenly on other side of four bread slices. 
4. On four buttered bread slices, with butter side down, layer 
1. One slice Swiss cheese
2. 2 slices corned beef
3. 1/4 cup sauerkraut
4. Second slice of Swiss cheese. 
5. Top with remaining bread slice, dressing-side down.
5. Place sandwiches, butter-side down on the preheated panini press.
6. Grill until both sides are golden brown, about 5 minutes per side.
7. Serve hot.

 Enjoy!

            Ingrid

Eggnog Fudge

I Love eggnog!

I Love fudge!

When I found this recipe over at An Affair From the Heart and originally from Chocolate, Chocolate and More  I just had to share it with you all.  I can't wait to try it out!

Eggnog Fudge

Ingredients:

        1/2 cup Butter

        2 Tbs Heavy Whipping Cream

        3/4 cup Eggnog minus 2 Tbs

        2 cups Sugar

        1 10 oz bag White Chocolate Chips

        1 7 oz jar Marshmallow Fluff

        1/2 tsp Nutmeg

        2 tsp Vanilla Extract

Directions:

1. Line a 9×9 baking dish with foil and butter well.
2. In a medium saucepan combine butter, eggnog, cream and sugar.
3. Bring to boil over medium heat stirring occasionally. 
4. When it boils, reduce the heat and continue cooking until candy thermometer registers 234 degrees. (soft ball stage). 
5. Remove from heat and stir in white chocolate chips. 
6. Stir until combined.
7. Add marshmallow, nutmeg and vanilla.
8. Stir until smooth.
9. Spread into prepared pan.
10. Garnish with a sprinkle of nutmeg on top.
11. Let cool at room temperature.
12. Then place in refrigerator.

Store in refrigerator for up to 3 weeks.

Enjoy!

            Ingrid