Mom’s Carrot Cake

Hello all! The miserable humidity of summer has finally given way to the cold crisp air of Winter. I can finally bake without dying in my kitchen, and once again the holiday season is upon us… and I am inspired. Candy, cookies, bread and cakes! This is the best time of year, and the most fun in the kitchen. Tis the season for Butter.

For my comeback recipe I present you with my mothers Carrot Cake. It is simple, moist, delicious and elegant.This is the perfect fall or winter cake with so much flavor packed in it is hard to believe there are no secret ingredients. I do enjoy an element of surprise, but that might be best left in other areas of the house… 😉

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So, what you will need…

  • 2 C. All-Purpose Flour
  • 2 C. Granulated Sugar
  • 2 tsp. Salt
  • 2 tsp. Cinnamon
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1  1/2 C. Vegetable Oil
  • 4 Eggs, well beaten
  • 2 C. Carrots, peeled and finely grated

Cream Cheese Frosting

  • 1 Stick Butter, softened
  • 8 oz. Cream Cheese, softened
  • 1 lb Powdered Sugar
  • 2 tsp. Vanilla Extract

Here was my process…

  1. Preheat oven to 325 degrees F. Grease cake pan and set aside.
  2. Combine all dry ingredients.
  3. Add Vegetable Oil, Eggs and Carrots*Make sure to beat the eggs very well and to peel and finely grate the carrots.
  4. Mix all ingredients until very well combined and pour into prepared baking pan.
  5. Bake at 325 degrees F for 30 – 35 minutes or until cake tested comes out clean.
  6.  Let cake cool completely before frosting.
  7. Combine all ingredients for the frosting in mixing bowl. For the best and the fluffiest frosting use and electric mixer!

This cake is delicious and addicting. It is great for every occasion and you can dress it up any way you could ever dream of. This cake is as moist as cake could get without falling apart… it is a cake fit for the angels.

Nothing says ‘I love you’ like a cake. 😉

Happy Baking!

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Double Chocolate Stout Cupcakes w/ Cream Cheese Frosting

Well, I love chocolate and I love beer. I was searching for something fun to bake and I was having bakers block if you will. Then I came across yet another Guinness recipe and I was a little tired of it. Everyone uses Guinness, and I wanted a different edge for my culinary lab. I wanted more chocolate with my beer. Love Guinness, but it just wasn’t going to satisfy my need for chocolate.

So, I found an amazing beer to work with. Young’s Double Chocolate Stout. It is so damn good, I wanted to toss a scoop of vanilla ice cream in it and call it a day. So, I thought this would make a great ingredient for the world’s most amazing cupcake. They turned out moist and rich. The beer flavor carried its way through all the complex flavors for a smooth aftertaste.  Yes world, you are welcome!

This is a great recipe. It was a fun experiment, and I tried a few different ones before I created my own. It is a lot of fun too! There is just something about beer and chocolate combined. It is what I imagine bakers heaven is like… yes, it must be! The Frosting is amazingly light and airy for a cream cheese frosting. Cream does wonders for this recipe!

So, you will need…

  • 1 C. Chocolate Stout (beer)
  • 1 C. Unsalted Butter
  • 3/4 C. Unsweetened Cocoa
  • 2 C. All-Purpose Flour
  • 1 3/4 C. Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Salt
  • 2 Eggs
  • 3/8 C. Sour Cream

Frosting

  • 8 oz. Cream Cheese
  • 1 1/4 C. Powdered Sugar
  • 1/2 C. Cream

Here was my process…

First preheat the oven to 350 degrees F and line cupcake pans with Parchment liners.

Next place stout and butter in a saucepan over medium heat until the butter is completely melted. Once butter is melted, remove from heat and whisk in cocoa until smooth. Set aside and let cool to room temperature.

In a large bowl whisk together flour, sugar, baking powder and salt, set aside.

In a medium mixing bowl beat together the eggs and sour cream. Then Add the stout mixture to the egg mixture and beat until everything is well incorporated.

Then Pour the wet mixture over the flour mixture int the large bowl. (It helps prevent the flour flying everywhere if the wet mixture is on top of te flour mixture.) Beat or stir by hand until the mixture is smooth. This makes a very heavy and beer fragrant batter.

Spoon the batter into prepared cupcake pans, should make about 2 dozen regular sized cupcakes, and 12 jumbo cupcakes.

For regular cupcakes bake at 350 degrees F for 15-18 minutes, and for Jumbo 20-22 minutes.

While baking you can whip up your frosting. It is super easy! Just take your 8 oz. of cream cheese, softened, and beat it until it is smooth. Then gradually add 1 1/4 C. powdered sugar. and beat until blended. Gradually add 1/2 C. of cream, and beat until it is a fluffy delightful frosting!

Wait until cooled then frost them with this fluffy delicious cream cheese frosting!

Serve and enjoy! They are so good!!!! If you love beer, love chocolate and love awesome treats…. you will love this!

Happy Baking!