Umm…so what I said yesterday about limiting the sweets? Yea, I probably should have waited til after Valentine’s Day to make such a proclamation. These goodies may be slightly cheesy, but I’m pretty sure if I had a kid and I sent it to school with these, I would be a super mom. Just sayin’.
In any case, I have no kids, so the more for me and my honey. Sometimes it’s nice to not have to share.
For the Recipe, click here:
This is not the most amazing photo. I only had my little Canon powershot and very limited time and space to snap a picture of this over-the-top cake before it was gobbled up. But the cake…. ohhhhh the amazingness of that!
My dear friend Zipporah turned one year older yesterday and part of the reason I made this decadent confection was because Zipporah is a whiz of a baker, so I needed something that had fireworks. I love Zipporah’s style because you will not find her in the reduced fat aisle. She bakes it right, full on and still manages to stay slim. This in itself should be considered a talent.
Don’t bake this if you have a bunch of friends that only eat celery and lettuce leaves. They won’t be able to handle it… Believe me. Despite what you may think, the backstage at Cirque Du Soleil is like a sweets factory, so I knew the little acrobats could handle this bomb of a cake.
Make it a day ahead for best results!
For the Recipe, click here:
It’s “Cupcake Competition Day” and I’m armed and ready. My mom make this carrot cake for me every single birthday that I can remember. My first birthday in Nevada, Ivan even made her recipe so I wouldn’t feel any carrot cake deprivation. I don’t know where this recipe originated from, but it’s been tweaked to create the perfectly moist, fluffy concoction!
You can make it as a double layer cake or like I did today, about 2 and 1/2 dozen yummy cupcakes. Just heed the adjusted cooking times! The frosting was a little idea I came up with after many years of hating ginger and finally coming around to it in the last few months. The spicy bite cuts through the sugar in the carrot cake and creates a great balance! We’ll see how I do with the judges…
Carrot Cake Cupcakes with Crystallized Ginger Creamy Frosting
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
3 eggs
1 tsp vanilla
2 cups finely chopped carrots
1 cup well drained, crushed pineapple
1 cup flaked coconut
3/4 cup roughly chopped walnuts
Preheat the oven to 350 degrees. Grease and flour 2 cake pans (or line a muffin tin with cupcake holders). Sift flour, baking soda, cinnamon, and salt. Set aside. Beat oil, eggs, sugar and vanilla. Gradually add flour mix until incorporated. Fold in the rest of the ingredients.
If making cakes, bake 45 minutes or until toothpick comes out clean. Cool cakes completely. Frost and layer.
If making cupcakes, bake 16-18 minutes. Frost and dust with nutmeg.
Crystallized Ginger Creamy Frosting
8 oz. softened cream cheese
1 box powdered sugar
1/4 tsp ground ginger
1/8 tsp ground nutmeg
3/4 cup crystallized ginger, chopped in a food processor
dash of cream
Place all ingredients in the bowl of an electric mixer and blend until smooth and creamy. Be careful not to add too much cream or the frosting will break.
