Old-Fashioned Carrot Cake with Cream Cheese Frosting

So, do you have canned carrots (or you could use older fresh carrots) that turned to mush and you don’t know what to do with them?  How about make a carrot cake!  I’m also thinking this may be good with canned pumpkin and/or canned sweet potato.

Update: I just made this (muffins instead of cake … baked for 15 to 20 minutes) and they are amazing!  They aren’t spike-your-blood-sugar sweet and so flavorful!  This recipe is a keeper.  I made some changes that I will note here:

  1. Replaced 1/2 cup of the flour with almond flour
  2. Replaced the remaining flour (1 cup) with 1/3 cup of wheat germ (Why?  Because I had some)
  3. Reduced the milk to 1/4 cup due to the excess liquid in my carrots
  4. Reduced the total added sweetener by half (so, 3/4 cup total), then replaced 1/4 cup of the brown sugar with Splenda
  5. Substituted all-spice for the nutmeg (Why?  Because I didn’t have any nutmeg)

Note: I had one quart of thickly cut home canned carrots and ended up with about 1 1/2 cups of mashed carrots.  I adjusted the recipe accordingly.

I may or may not make the frosting but if I do, it will be with mostly Splenda with a bit of powdered sugar (I have come to the conclusion that Splenda tends to get bitter if using a lot … mostly because I kept trying to slip some in hubby’s coffee and he immediately noticed).

http://www.daringgourmet.com/2014/02/18/old-fashioned-carrot-cake-with-cream-cheese-frosting/

For Cake:
½ cup walnuts
1 cup pureed carrots (boil just under a pound of carrots until soft; drain and cool, then puree in a food processor.)
1½ cups unbleached all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
2 large eggs
1½ cups firmly packed light brown sugar
½ cup whole milk
1 teaspoon pure vanilla extract
½ cup plus 2 tablespoons unsalted butter, melted and cooled to room temperature
2 teaspoons freshly grated orange zest (be careful to avoid the white pith of the orange, it’s bitter)
½ cup raisins

For the Cream Cheese Frosting:
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
¾ cup powdered sugar
½ teaspoon pure vanilla extract

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Torta con Nutella e Nocci – Chocolate Nutella & Walnut Cake

This, right here, is the biggest benefit of having TWO blogs to post recipes on.  The other one, I post good for me recipes and this one?  Indulgent sweet-tooth enabling recipes.  🙂

4 eggs
125 g / 1/2 cup + 2 T sugar
125 g / 1 cup chopped walnuts
75 g / 4 T Nutella
75 g / 2.5 ounces dark chocolate
125 g / 1/2 cup + 1 T butter
75 g / 1/2 cup + 1 T flour
1/2 teaspoon baking powder
pinch of salt

Pawpaw Recipes

I’m going through my email folder of recipes (I don’t just save low carb ones) and will be posting a few here, also.

The recipe I received was for Paw Paw Black Walnut Cookies but take a look at this page!  It’s nothing but wonderful looking Paw Paw recipes!

http://www.pawpaw.kysu.edu/pawpaw/recipes.htm

Blueberry Muffins

O.k.  I was on a mission to find the closest replacement for Costco’s Blueberry Muffins.  I tried 4 or 5 different recipes, with only one being a true bust (I messed with the recipe so much that I threw the whole batch out … the muffins were gummy and I had to scrape them off the muffin liners).  This, right here, is the closest I will ever get because I’m not taking the chance of wasting any more of these delicious blueberries!  This recipe was adapted from here.  Take a look at the picture of the muffins on that page … that’s what these looked like!  Yum!  This recipe would be wonderful baked in loaf pans (maybe to standard-sized) … for about an hour or so.  The texture would be firm enough to slice and make french toast with it (if you are that kind of a person *grin*).

Blueberry Muffins

  • 3 cups of all-purpose flour
  • 1 1/2 Tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter (1  1/2 sticks),  softened
  • 2 cups sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1 1/2 cup plain yogurt
  • 2 cups blueberries (I used still frozen berries)

Preheat oven to 375°F with a rack in middle of the oven.

In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.

In a large mixing bowl, beat the butter and sugar together, until fluffy (easiest and best consistency if using an electric hand mixer or Kitchenaid).  Add the eggs to the mixture one at a time, beating well after each one (at this point, it should look like fluffy frosting).  Now, add the vanilla and mix in well.

Add one third of the dry ingredients to the butter/sugar/egg mixture and beat until just incorporated.  Mix in one third of the yogurt.  Repeat until all the flour and yogurt are mixed in.  Do not over mix (though, for this entire process I used my electric hand mixer and the batter remained light and fluffy, unlike the rocks I ended up with the first time, where I gently mixed in all the ingredients by hand)!

Gently fold the blueberries into the mixture (I found it easiest to sprinkle the frozen berries over the entire surface of the batter, instead of in a giant pile in the center).

Place a muffin liner in each well of the muffin tin, or if you don’t have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray.  Distribute the dough equally among the cups (I use a standard ice cream scoop).  Don’t be afraid to fill them high.

Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes. Test with a tooth pick to make sure the centers of the muffins are done.  Let the muffins cool in the muffin tin for 5 minutes, then remove them from the tin and let sit on a wire rack for 10 more minutes.  Serve slightly warm.  If you have any left once they are cool, store in a sealed container so they don’t dry out.

Yield: Makes 12-16 standard muffins.

Sourdough Sunday

Today was my day to deal with my sourdough starter. It had been sitting in the refrigerator for what feels like 6 months being ignored. I stored it in a gallon mason jar, and needed the room, so three days ago I took it out. I poured it all into a bowl, added 1 cup warm water and 1 cup flour. I mixed it well, let it sit, and it was still alive! I’m telling you, I love this starter!

After my starter resurrected, I began my search for recipes. I have made bread and pancakes but knew there had to be more out there for me to do with sourdough starter. In addition to these first two recipes, I made two loaves of bread, except one I kneaded 2 teaspoons of minced garlic into the dough just before the final rise.

Well, this is what I came up with:

The big hit of the day was this Cherry Sourdough Coffee Cake from Better Homes and Gardens “New Cook Book”:

Cherry Filling (or use a can of cherry pie filling)

  • 1 1/2 cups fresh or frozen unsweetened pitted tart red cherries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Water to cover

Dough

  • 1 1/2 cups all-purpose flour (I used about half white and half wheat flour)
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 1/2 cup Sourdough Starter
  • 1 egg
  • 1 teaspoon vanilla

Topping

  • 1/2 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped nuts
  • 3 tablespoons all-purpose flour
  • 1/4 cup butter

For Filling

Bring cherries to boil; reduce heat. cover and simmer for 5 minutes. Stir in lemon juice. Combine sugar and cornstarch; add to cherry mixture. Cook and stir until bubbly. Cook and stir 2 minutes more. Cool completely.

For dough:

Mix the flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles fine crumbs. Mix Sourdough Starter, egg, and vanilla; add to flour mixture. Stir just until moistened. Spread half of the batter into greased 9X9X2-inch baking pan. Spread Cherry Filling on top. Drop remaining batter in small mounds over filling.

For topping:

Mix oats, brown sugar, nuts and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake in a 350 degree F oven for 35 to 40 minutes or until golden. Serves 9.

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Next is the Sourdough Chocolate Cake. Now, I will share a recipe with you but it’s not the one I cooked. The one I cooked was not chocolate-y enough. So I searched and found this one. I won’t make it tonight…have to find someone who will eat the first one (I might have my husband take it to work…they eat anything! LOL!):

Sweet Sorrow Sourdough Chocolate Cake
http://www.almostgotit.com/2007/08/19/sweet-sorrow-sourdough-chocolate-cake/

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Now, for the recipes I will try. Looking around online I found some wonderful recipes. These are the ones I am dying to try, once I am finished with my baking frenzy today.

This one I will make once I have a supply of homemade candied fruits and peels:

Alaskan Russian Sourdough Fruit Cake

Banana Sourdough Bread

Figure 3 Ranch Cowboy Morning Sourdough Biscuits

Mendenhall Sourdough Gingerbread

Old West Sourdough Biscuits

Streusel-Filled Sourdough Cake

Strawberry Sourdough Bread

Sourdough Sugar Cookies

Sourdough Sticky Buns

Sourdough Squash Brownies

Sourdough Spice Cookies with Maple Frosting

Sourdough Sopapillas

Sourdough Peanut Butter Cookies

Sourdough Oatmeal Cookies

Sourdough Gingerbread with Lemon Sauce

Sourdough Fresh Fruit Cobbler

Sourdough Cornbread

Sourdough Cinnamon Rolls

And

Sourdough Potato Bread

This page has so many recipes, I’m not sure you want me to list them all (but I will):

SOURDOUGH RECIPES from Richard Packham
:

EVERYDAY SOURDOUGH BREAD (for five loaves)
SOURDOUGH FRENCH BREAD
HAMBURGER BUNS
SOURDOUGH MUFFINS
SOURDOUGH BISCUITS
SOURDOUGH BAGELS
SOURDOUGH PIZZA
SOURDOUGH CINNAMON ROLLS
SOURDOUGH DEEP-FRY BATTER
SOURDOUGH PANCAKES
SOURDOUGH BELGIAN WAFFLES
MIKE’S QUICK BLENDER WAFFLES
SOURDOUGH CARROT CAKE
SOURDOUGH GINGERBREAD CAKE
SOURDOUGH CROISSANTS (makes one dozen)
SOURDOUGH PUMPERNICKEL BREAD
SOURDOUGH PASTRY (PIE CRUST)