Grandma Parker's Carrot Cake

I can't tell you how much this recipe means to me, not because I remember my Grandma making this cake, but because it was my Grandma's recipe.  Just look at her beautiful cursive handwriting.  I don't remember my Grandma cooking a lot while I was growing up, except for on Holidays and family get-togethers.  Maybe it was because I was young and didn't care about cooking and I didn't pay attention much (shocking, I know).  

 I was talking to my Grandpa and I found out that my Grandma loved to cook and bake and he said she was really good at it.  He said she loved to sit and watch cooking shows like Gabby Gourmet and Julia Child and loved to copy down recipes every chance she got or cut new recipes out of newspapers.  (Now I know who I got it from!) He then showed me a huge drawer full of recipe boxes which were full of handwritten recipe cards and newspaper clippings.  I found newspaper clippings from way before I was even born, weird huh?  He let me pick out a box to keep (I chose the one in the below picture.  Look how cute the bright flowers are.  It even has a price tag on the side that says .79 cents - you could never get a recipe box for that price now-a-days).  I was so happy to have something of my Grandma's and especially something that I know she once cared enough to take the time to handwrite all of these recipes.  I will cherish it forever!     

This recipe is the most unique carrot cake I have ever seen.  I have never ever seen a carrot cake recipe that uses butter?  They always use vegetable oil?  Also, all the recipes I have seen use regular sugar, but this one uses brown sugar and it also calls for lemon juice, which I had never seen before?  I really should have tried the recipe exactly as she had written, but I decided to add the butter plus some vegetable oil, because I wanted my cake to be really moist.  I also added a little more cinnamon and a little bit of regular sugar, but I think you could leave the extra sugar out and it would taste just as good.      

I decided to cut the recipe in half, since there would only be two of us eating it (that is why the cake in the above picture looks so small).   I had big plans to decorate it all cute, but I couldn't wait any longer, I had to try it.  It turned out soooooo good.  It did sink a tiny bit in the middle, but that was probably because I opened my oven door too soon, but it was incredibly moist and the amount of spice was perfect.  I even liked it better the next day.  This cake is irresistible.  

Grandma's Carrot Cake:

From: Grandma Parker

(Printable Recipe)

1/2 c. butter, melted

1/2 c. vegetable oil

4 eggs

1 1/3 c. brown sugar, packed

1/3 c. sugar

1 Tbl. fresh lemon juice

2 1/4 c. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

3 c. grated raw carrots

Preheat oven to 350 degrees.  Beat eggs and both sugars together until light and fluffy, stir in melted butter, vegetable oil and lemon juice.  Combine flour, baking powder, soda, salt, cinnamon and nutmeg.  Sift into egg/sugar mixture, half at a time.  Blend well.  Stir in carrots.  Pour into desired greased and floured pan(s).  For 9" bundt pan, bake for one hour or until top springs back when lightly touched.  I cut the recipe in half and used two small round pans and baked for about 35 minutes.  Cool in pan 15 minutes, then invert to a wire rack and cool completely.  Frost with favorite cream cheese frosting.  

Mini Bundt Cakes

I just got this new cute mini bundt pan in the mail the other day and I immediately had to try it out!  Since I needed a fast recipe, I decided to go with a box mix rather than make cake batter from scratch.  My friend, Ashlee, recommended this recipe of her Mom's.  Let me just tell you, it is the BEST cake mix recipe I have ever made and it will probably be my GO-TO cake mix recipe from now on.  Yeah, it was that good.  They are so light that you can eat 10 in one sitting and not even feel like you've eaten any!!    

All you do is take a white cake mix and jazz up the flavor by adding a few extra ingredients.  One of those ingredients was sour cream, but I had purchased a carton of non-fat plain yogurt from the store and decided to try that instead (why not save myself a few calories, right).  The finished cake turned out so incredibly soft and tender, but not so soft that it falls apart when you try to eat it.  I could cut a piece with a fork and actually have the entire piece make it to my mouth without falling off the fork.  Honestly, it was pretty darn close to the perfect texture in my opinion.  Now, if I could only find a "scratch" recipe with that same texture?  

The possibilities are endless with this recipe.  You can make whichever flavor of cake you desire.  The pudding you add will help determine what the flavor will be.  This time, I tried a box of coconut cream pudding and added a little coconut extract.  So good!  You could do chocolate fudge, banana, lemon, pumpkin, white chocolate, cheesecake, etc . . .  Then, add a flavor of extract that would compliment the flavor of the pudding.  I was thinking white chocolate with orange extract or chocolate fudge with almond extract or cheesecake with lemon extract would all be so delicious!     

Oh, and look how cute they turned out using my little bundt pan!   

   

Bundt Cake

adapted from: Kelly P.

(Printable Recipe)

1 box white cake mix

1 box instant pudding (the flavor you want your cake to be)

3/4 c. water

1/2 c. sugar

3/4 c. oil

1 c. sour cream (I used non-fat plain yogurt)

4 eggs

1 tsp. any flavor extract (to match the flavor of pudding)

Preheat oven to 350 degrees.  Combine all ingredients in a large bowl; mix well.  Pour batter into a well greased and floured bundt pan.  Bake for 45 minutes or until done.  Cool in pan 10 minutes.  Then, remove from pan and cool completely.  Microwave 1 can of store-bought frosting for one minute or until runny.  Drizzle 1/2 of the can over the cake.  Let set then serve.  If using a mini bundt pan bake for 16 minutes.  Yields: 1 large bundt or at least 36 mini bundts (I lost the exact count because I ate too many!).     

JUNIOR'S CHEESECAKE

Wow, this was delicious!!  This is very close to the perfect cheesecake, in my opinion.  I must admit I haven't eaten a lot of cheesecake.  Why?  Two reasons, the first being I am an "impulse baker", meaning I crave something and I jump up and make it.  Cheesecake doesn't really fit into my lifestyle. It takes planning and patience.  The majority of recipes require the cheesecake to sit in the fridge over night.  By the next day, I have probably already moved on to a different dessert.  Reason #2 is because I can't let myself buy a piece of cheesecake for $5 or so at a restaurant when I think I could make a million cupcakes for that price.  

Anyway, I finally made a cheesecake.  Mainly because I had four sticks of cream cheese that were expiring, so if I was ever going to make a cheesecake, now would be the time.  I'm sure all of you have heard of the famous Junior's Cheesecake in New York (unless your Mark of course - Ha Ha)!  One of the owner's shared their famous cheesecake recipe and that is the one I tried.  I loved so many things about this recipe.  I loved that the "crust" was actually a light lemon flavored sponge cake instead of the usual graham cracker crust.  I love lemon and I love cake, so we were off to a great start.  Next, is the filling, it is rich and creamy and oh so delicious.  Last, is the topping.  I actually like my cheesecake plain, but I know not everyone does.  So, I topped with some yummy strawberry sauce with strawberries and blueberries on the side.  

This cheesecake was really really really good.  It is definitely worth the long wait and the patience it requires!  It bakes up beautifully and it stays fresh for several days.    

Junior's Cheesecake

adapted from: here

(Printable Recipe)

Thin Sponge Cake Layer:

1/2 c. cake flour

1 tsp. baking powder

pinch of salt

3 extra-large eggs, separated

1/2 c. + 2 Tbl. sugar

1 tsp. pure vanilla extract

3 drops pure lemon extract

3 Tbl. unsalted butter, melted

1/4 tsp. cream of tartar

Preheat oven to 350 degrees.  Generously butter a 9-inch springform pan and wrap tightly with foil, covering the bottom and extending up the sides; set aside.  Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.  Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.  Then, with the mixer still running, gradually add 1/2 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.  Beat in the vanilla and lemon extracts.  Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear.  Then, blend in the butter.  In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.  Gradually add the remaining 2 Tbl. sugar and continue beating until stiff peaks form.  Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).  Gently spoon the batter into the pan.  Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully).  Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling.  Do not remove the cake from the pan.

Cream Cheese Filling:

4 (8 oz.) pkgs. cream cheese (regular, not light)

1 2/3 c. sugar

1/4 c. cornstarch

1 Tbl. pure vanilla extract

2 extra-large eggs

3/4 c. heavy whipping cream

Place an 8 oz. package of cream cheese, 1/3 cup sugar and the cornstarch in a large bowl.  Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally.  Beat in the remaining 3 packages of cream cheese.  Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla.  Blend in the eggs, one at a time, beating the batter well after adding each one.  Blend in the heavy cream.  At this point, mix the filling only until completely blended (just like they do at Junior's).  Be careful not to over mix the batter.  Gently spoon the cheese filling on top of the baked sponge cake layer (I didn't add all the filling, because I was afraid it would overflow.  I did all but maybe 3/4 -1 cup).  

Place the springform pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan.  Bake the cheesecake at 350 degrees until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.  Cool the cake on a wire rack for 1 hour.  Then, cover the cake with plastic wrap and refrigerate until it is completely cold, at least 4 hours or overnight.  Remove the sides of the springform pan.  Slide the cake off the bottom of the pan onto a serving plate.  Or, if you wish, simply leave the cake on the removable bottom of the plan and place it on a serving plate.  Top with desired toppings.  If any cake is left over, cover it with plastic wrap and store in the refrigerator.  

I linked this up at Sweet's For Saturday  

NEAPOLITAN CAKE

THIS CAKE IS SOOOOOOOOOO YUMMY!!!!!!! You have got to make this ASAP.  I used this strawberry cake recipe, then a chocolate and vanilla that I have made before.  Feel free to use your favorite recipes or even box mixes if you are pressed for time.  The original recipe fills each layer with strawberry jam, but as you know, I am a huge frosting lover, so I used frosting between the layers instead of jam.  It is definitely more impressive looking without the layer of frosting, but sometimes you have to do what you like, not what might look better.  

This really does taste like Neapolitan Ice Cream and it is one of the best cakes I have ever had.  It leaves a delicious aftertaste in your mouth and has you begging for more.  Enjoy!! 

Strawberry Cake

adapted from: here

1 c. sugar

1 1/2 oz. strawberry Jell-O

1/2 c. butter, softened

2 eggs

1 + 1/4 + 1/8 c. all-purpose flour

1 1/4 tsp. baking powder

1/2 c. milk

1/2 Tbl. vanilla

1/4 c. strawberry puree (I used frozen, sweetened strawberries and pureed them in my blender until smooth)

Cream together butter and sugar until light and fluffy; add Jell-O.  Beat in eggs, one at a time.  Combine flour and baking powder and add alternately with milk and vanilla; beating until just combined.  Blend in strawberry puree.  Pour batter into one (9-inch) greased and floured cake pan.  Bake at 350 degrees for 25 minutes (mine took 33 minutes) or until done.  Cool in pan 10 minutes, invert to rack and cool completely.  

Vanilla Cake

from: Jenn@eatcakefordinner

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. sugar

2 eggs

1/2 c. vegetable oil

1/2 c. buttermilk

1 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease and flour one (9-inch) round cake pan.  In a medium bowl, whisk together flour, baking powder and salt; set aside.  In another bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla until smooth.  Pour into dry ingredients and mix just until combined.  Pour batter into prepared cake pan and bake for 22-26 minutes or until toothpick comes out clean.  Cool in pan 10 minutes, then invert to rack and cool completely.

Chocolate Cake

adapted from: Martha Stewart

1/4 c. + 2 Tbl. cocoa

3/4 c. all-purpose flour

3/4 c. sugar

3/4 tsp. baking soda

1/4 + 1/8 tsp. baking powder

1/4 + 1/8 tsp. salt

1 egg

1/4 c. + 2 Tbl. warm water

1/4 c. + 2 Tbl. buttermilk

1 1/2 Tbl. vegetable oil

1 tsp. vanilla

Preheat oven to 350 degrees.  Grease and flour one (9-inch) cake pan; set aside.  In a large bowl, sift together cocoa, flour, sugar, baking soda, baking powder and salt.  Add egg, warm water, buttermilk, vegetable oil and vanilla; mix until smooth, about 3 minutes.  Pour batter into prepared cake pan.  Bake until top springs back when lightly touched, about 24-25 minutes.  Cool in pan 10  minutes, invert to rack and cool completely.     

Strawberry Cream Cheese Frosting

from: Jenn@eatcakefordinner

1 c. (2 sticks) butter, softened

1/3 c. shortening, opt. (I add this to help my frosting 

     hold its shape better for piping)

8 oz. cream cheese, softened

6 c. powdered sugar

3/4 c. strawberry puree 

   (frozen strawberries in syrup, thawed and pureed)

2 tsp. strawberry extract

a few drops red food coloring, opt. 

Cream together butter, shortening and cream cheese until fluffy.  Add 2 cups powdered sugar.  Add 1/4 cup strawberry puree, strawberry extract and food coloring and beat until smooth.  Add remaining powdered sugar and strawberry puree alternately and beat until reaches desired consistency.

TO ASSEMBLE CAKE:  Slice the strawberry and the chocolate cake layers in half horizontally.  Trim the vanilla cake if you want it to be the same size as the strawberry and chocolate, if not, just leave it whole.  Place one chocolate layer down on your cake board and top with either strawberry jam or strawberry frosting.  Top with a strawberry layer and top with more jam or frosting.  Top with vanilla cake, then more jam or frosting.  Followed by the remaining chocolate layer, jam or frosting, then top with the remaining strawberry layer.  Frost entire cake with strawberry frosting and decorate as desired.  Eat immediately or store in the refrigerator.  Bring to room temperature before serving.       

(Printable Recipes) 

ST. PATRICK'S PISTACHIO CAKE

I usually only make this cake for St. Patrick's Day (hence the name), but I was craving it, so I had to make it now, but hey, now you have an idea for a fun green cake two months in advance!! I decided to try it as a bundt cake this time instead of the usual cupcakes and to even make things quicker I used a store bought frosting instead of making homemade.  This cake is extremely light and fluffy which is my favorite type of cake.  It has a yummy flavor and it stays fresh for several days and it does not have to be refrigerated.  (I opened my oven a few minutes too soon and a ring around the cake sunk, that it why the inside is not completely flat)   

St. Patrick's Pistachio Cake

adapted from the: The Cake Mix Doctor

1 White Cake Mix

1 small box pistachio instant pudding

1 c. lemon-lime soda

1 c. vegetable oil

1/4 c. Irish cream coffee creamer, optional

3 eggs

green food coloring, optional

Preheat oven to 350 degrees.  Grease and flour a bundt pan or line 24 muffin cups with paper liners.  Place all ingredients in a large bowl.  Blend on low for 30 seconds.  Increase speed to medium and mix two minutes more.  Bake about 50 -55 minutes for a bundt cake or 18-22 minutes for cupcakes.  Cool completely.  Frost with desired frosting.      

RED VELVET CHEESECAKE CAKE

MERRY CHRISTMAS!!

I printed this recipe from Domestic Goddess Adventures probably over a year ago.  Guess what?  I finally made it. Hooray.  I love it when I get to cross recipes off my looooonnng "to make" list.

I decided that Red Velvet Cake is the perfect Christmas dessert, because of its amazing bright red color.  Oh, by the way, I have a super deal alert I thought you all should know.  I had been purchasing red food coloring at my local grocery store.  It comes in a 1 oz. bottle and it costs $2.24.  Most red velvet recipes call for at least 1 oz., so I had been going through a lot of these little bottles.  The other day, I stopped by a big food supply store and I found a 32 oz. bottle of red food coloring.  Guess how much it was?  Well, if I purchased that much individually it would cost approximately $71.68.  Well ladies and gentlemen, I paid $12.50.  Seriously, I'm not lying.  That is a savings of $59.18 and it's even the exact same brand.  So, please stop wasting your hard earned cash and just buy a giant bottle that will last for many many years.   

This cake tasted really good.  The cake is super moist and the cheesecake layer is super creamy.  It is pretty rich, so a small slice was plenty.  This is definitely one of those cakes you need to make for a family get together, because it would be pretty hard for only a few people to finish it off.            

Red Velvet Cake
Adapted from Martha Stewart as seen on Domestic Goddess Adventures
(Printable Recipe)

2 1/2 c. cake flour, sifted
2 Tbl. unsweetened cocoa powder
1 tsp. salt
1 1/2 c. sugar
1 1/2 c. vegetable oil
2 large eggs, room temperature
1 oz. red food coloring
1 tsp. pure vanilla extract
1 c. buttermilk
1 1/2 tsp. baking soda
2 tsp. distilled white vinegar


Preheat oven to 350 degrees.  Whisk together cake flour, cocoa and salt.  With an electric mixer on med-high speed, whisk together sugar and oil until combined.  Add eggs, one at at time, beating until each is incorporated, scraping down the sides of the bowl.  Mix in food coloring and vanilla.  Reduce speed to low, add flour mixture in three batches, alternating with two additions of buttermilk and whisk well after each.  Stir together the baking soda and vinegar in a small bowl (it will foam up), add mixture to the batter and mix on medium speed for 10 seconds.  Grease and flour two round 9-inch pans.  Divide batter evenly between the two pans.  Bake for 30-35 minutes or until a toothpick comes out clean.  Allow to cool in pans for 20 minutes.  Then, invert onto wire rack and allow to cool completely before assembling the cake.  


White Chocolate Cheesecake
Adapted from: Williams Sonoma as seen on Domestic Goddess Adventures


2 oz. white chocolate, chopped
16 oz. cream cheese, room temp.
1/2 c. plus 2 Tbl. sugar
1 Tbl. flour
2 eggs, room temperature
1 tsp. vanilla extract
1 Tbl. heavy cream


Preheat oven to 350 degrees.  Melt the white chocolate and set aside to cool slightly.  In a large bowl, using an electric mixer, mix the cream cheese on low speed until creamy.  Add the sugar and mix slowly until smooth.  On low speed, mix in the flour.  Turn off the mixer and scrape down the bowl and beater with a rubber spatula.  Add one egg at a time and mix until smooth.  Scrape down again.  Mix in the vanilla and cream until mixture is smooth.  Using a large spoon, stir in the melted white chocolate until incorporated.  Pour the batter into a parchment paper lined 9-inch spring form pan.  Bake for about 30 minutes or until the center is set when you shake the pan slightly.  Allow to cool before removing from the spring form pan.  Allow to cool completely before assembling with the red velvet cake.  
  
Cream Cheese Frosting
From: Jenn - eatcakefordinner
*Domestic Goddess did 3 sticks cream cheese, 3 sticks butter, 3 cups powdered sugar, 3 tsp. vanilla.  I prefer my cream cheese frosting not so cream-cheesy.  So, I did:


2 1/2 sticks unsalted butter, softened
1 stick cream cheese, softened
4 cups powdered sugar
2 tsp. vanilla extract 
milk, only if needed


Cream butter and cream cheese until light and fluffy.  Add powdered sugar, one cup at a time.  Add vanilla and beat until combined.  If frosting is too stiff, add a tiny bit of milk until reaches desired consistency.


TO ASSEMBLE THE CAKE:
Place bottom cake layer on platter.  Spread a little cream cheese frosting over cake.  Top with cheesecake layer.  Spread with a little more cream cheese frosting.  Top with second layer of cake.  Frost entire cake with cream cheese frosting and decorate as desired.  When the cake is fully assembled, refrigerate over night.  The cheesecake needs time to set - that's when you will get the best texture and flavor.  This is best when served chilled.      

PUMPKIN PIE CAKE

This cake is, by far, MY ALL-TIME FAVORITE PUMPKIN DESSERT EVER!!!  There is just something about it that is so comforting.  It has the perfect textures and combination of spices.  Oh and don't forget the amazing streusel topping.  I love sitting down on a cold day and eating a warm piece of this cake with a little Cool Whip on top.  Pure heaven!  I always eat this cake warm, just zap it in the microwave for 15 seconds or so, top with Cool Whip or whipping cream and enjoy.

Pumpkin Pie Cake

From: Sharon H. (Mom)

(Printable Recipe)

1 box yellow cake mix
3 eggs
1 c. margarine
2 c. canned pumpkin
3/4 c. sugar
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. sugar
1 tsp. cinnamon


Reserve 1 cup cake mix; set aside.  Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.  Spread into the bottom of a 9x13 pan.  Mix canned milk, pumpkin, 2 eggs, 3/4 cup sugar, 1 tsp. cinnamon, ginger and cloves.  Beat until fluffy.  Pour over crust.  Combine reserved cake mix, 1/2 cup sugar and 1 tsp. cinnamon.  Cut in remaining 1/2 cup margarine until it is about the size of peas.  Sprinkle topping over pumpkin filling.  Bake at 350 degrees for one hour.  Serve warm with Cool Whip or whipping cream.