Carrot Cake

Borrowed and Shareing 

To Die For Carrot Cake

August 18, 2012 · by Trish - Mom On Timeout · 301 Comments

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To Die For Carrot Cake – The BEST Carrot Cake you’ll ever try! (…and it’s made with applesauce!)

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I can’t believe I’ve waited this long to share this recipe with you!  This is my Nana’s recipe {slightly modified} and it is sooo amazing!  I get requests several times a year for this To-Die-For Carrot Cakeand made it just last week for my sister’s birthday.  I love this recipe because it’s a one-two-three recipe and that makes it so easy!  The pineapple makes this cakes so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to love!

My Nana’s recipe is super simple and tastes incredible but what’s a carrot cake without cream cheese frosting??

In the interest of full disclosure, I ALWAYS double this recipe.  We love our cream cheese frosting and although I never use it all, it’s amazing on top of graham crackers.  That’s how my Nana would serve it to us for snacks ;)

Invert the cake onto a cake plate or stand.

Apply a generous dollop of frosting and spread…

Gently place the second cake on top…

and continue frosting.

Sometimes if the cake is crumbly, I’ll do a crumb coat.  If I’m in a hurry or don’t think it’s going to be an issue, I’ll skip this step.

You can decorate the cake however you want {of course!} and I do it differently every time.  I left out the nuts in this recipe and opted to decorate with them instead.  I chopped up some pecans…

…and then inverted a bowl onto the cake.  I spread the pecans around the bowl…

and ended up with a nice clean circle on the center of the cake.

I could have left it like this but my family loves coconut so I filled in the center with shredded coconut.  Turned out really pretty!

Now all we needed was some candles…

And a birthday girl to blow them out…

What a cake!!

I’d love for you to give this recipe a try – it really will blow your mind!  I like to use light cream cheese frosting and then subbing the applesauce for the oil, well, obviously you can now have two pieces of cake ;)

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To-Die-For Carrot Cake {Recipe}

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Author: Trish - Mom On Timeout

Recipe type: Dessert

Ingredients

Cake:

One

• 1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
• 2 cups sugar
• 3 eggs

Two

• 2 cups flour
• 1 tsp baking soda
• 1½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon

Three

• 2 cups grated carrots
• 1 cup coconut
• 1 cup chopped nuts (optional)
• 1 tsp vanilla
• 1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:

• ½ cup butter (softened)
• 8 oz cream cheese (softened)
• 1 tsp vanilla
• 1 lb powdered sugar

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Instructions

1. Preheat oven to 350 degrees.
2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
3. Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
4. Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely!

For the frosting:

1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. In the interest of full disclosure, I ALWAYS double this recipe. We love our cream cheese frosting and although I never use it all, it's amazing on top of graham crackers. That's how my Nana would serve it to us for snacks ;)
2. Invert the cake onto a cake plate or stand.
3. Apply a generous dollop of frosting and spread...
4. Gently place the second cake on top and continue frosting.
5. Sometimes if the cake is crumbly, I'll do a crumb coat. If I'm in a hurry or don't think it's going to be an issue, I'll skip this step.

Oklahoma Onion Burgers

Oklahoma Fried Onion Burgers
As seen on Cook's Country

1 large onion, peeled, halved and thinly sliced 
salt and pepper  
1 lb ground beef 
1 tablespoon butter
1 tablespoon vegetable oil
4-8 slices American cheese
Mayo, mustard and pickles, for serving  
4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. 

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper. 

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.  

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately. 

cashew chicken

CASHEW CHICKEN

Author: Melissa Sperka

Serves: 8

INGREDIENTS

• 3 lb boneless skinless chicken breasts, bite size cubes
• ¼ tsp garlic salt
• 3 Tbsp cornstarch, divided
• Olive oil
• 1 tsp sesame oil, additional as needed
• 1 bunch green onions, thinly sliced
• ¾ cup roasted cashews, unsalted or lightly salted
• 1 (7) oz jar Hoison sauce
• ¼ cup low sodium teriyaki sauce
• 2 Tbsp rice wine vinegar
• 1 Tbsp tomato paste
• 1 Tbsp brown sugar
• 1 tsp garlic powder
• ½ tsp red pepper flakes
• ¼ tsp ground ginger
• Jasmine or Basmati rice for serving

 INSTRUCTIONS

1. Season the cubed chicken with garlic salt. Toss with 2 Tbsp cornstarch until coated on all sides.
2. Preheat a large skillet drizzled with olive oil and 1 tsp sesame oil over medium-high heat.
3. Add the chicken pieces to the skillet in a single layer. Fry the chicken in batches until browned on both sides and no pink remains. Around 3-4 minutes. Add additional olive and sesame oil between batches as needed. Remove to a platter.
4. After all of the chicken is cooked, add the green onions and cashews to the pan. Saute for 2 minutes or until the onion has softened and the cashews are warmed. (Reserve 2 Tbsp green onion for garnishing)
5. Meanwhile, in a small mixing bowl whisk together the remaining 1 Tbsp cornstarch, hoison sauce, teriyaki, rice wine vinegar, tomato paste, brown sugar, garlic powder, red pepper flakes and ground ginger.
6. Add the sauce to the skillet. Cook over medium allowing it to bubble and thicken for around 2-3 minutes. Stir constantly. Add additional tomato paste 1 Tbsp at a time if needed, to thicken.
7. Add the chicken back to the pan. Stir gently until the chicken is heated through and evenly coated with sauce.
8. Serve immediately over cooked rice, garnished with green onion.

NOTES

To kick up the heat add ¼ cup Sweet Asian Chili Sauce in place of the red chili flakes.

Roasted Chicken and Autumn Vegetables

ONE-PAN CHICKEN & AUTUMN VEGETABLES

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This one-pan chicken and autumn vegetable dish is warm and comforting meal – but so easy! – way to welcome the changing seasons. When the weather gets chilly, I love to fill my kitchen and house with the wonderful smells of things roasting in the oven.

First, peel the carrots. I love to peel vegetables on top of a paper towel. When you’re done, you fold up the whole paper towel with the peelings inside and throw it all away. Easy clean up!

Peel the sweet potato.

Slice carrots into ½ inch rounds. At the skinny end, up the length to an inch or so, depending on how skinny it is. Make all the pieces similar sizes so they cook at the same rate. Cut the sweet potato into 1 inch cubes. The sweet potato cubes need to be bigger than the carrots because they cook faster.

Cut your red onion into small wedges. I cut mine into eights, then each eighth into 3 pieces, yielding 24 pieces for one onion.

Lay all your vegetables onto a foil-lined baking sheet.

Drizzle 2 tablespoons olive oil over the vegetables.

Toss the vegetables in the olive oil, then spread evenly into a single layer.

Sprinkle all over with 1 ½ tsp salt.

Nestle the chicken thighs in the vegetables and drizzle with 1 tsp olive oil. Sprinkle with ¾ tsp salt and fresh ground pepper. In a small bowl, mix together the garlic powder, chili powder, and ground mustard. Sprinkle evenly on chicken thighs. Roast in a preheated 400°F oven for 40 minutes, or until a thermometer inserted in the thickest part of the largest thigh reads 165°F. Place the pan back in the oven, but this time under the broiler to get the skin crispy. Watch closely while under the broiler; it only takes a couple minutes.

When it’s all done, the skin will be golden and crispy, and the vegetables will be fork tender and a little caramelized.

There are even some delicious natural juices that are left over in the pan, ready to be added to a gravy, or poured over the chicken and vegetables themselves.

Dig in!

One-Pan Roasted Chicken and Autumn Vegetables
Serves 4

4 bone-in, skin-on chicken thighs
4 carrots
1 medium sweet potato
1 red onion
2 Tbsp + 1 tsp olive oil, separated
2 ¼ tsp salt, separated
Fresh ground pepper
¼ tsp garlic powder
¼ tsp chili powder
¼ tsp ground mustard

Preheat oven to 400°F. Line a sheet pan with foil. Set aside.

Peel the carrots and sweet potatoes. Starting at the large end, cut the carrots into ½ inch slices. As the carrot gets skinnier, make the cuts a little longer, so all the pieces are about the same size overall. Cut the sweet potato into 1 inch pieces. Cut the onion into small wedges. Transfer all cut vegetables to the sheet pan. Drizzle with 2 Tbsp olive oil, then toss until evenly coated. Spread out in an even layer. Sprinkle with 1 ½ tsp salt.

Nestle the chicken thighs into the vegetables and drizzle with 1 tsp olive oil. Sprinkle with ¾ tsp salt and fresh ground pepper. In a small bowl, mix together the garlic powder, chili powder, and ground mustard. Sprinkle spice mixture over the chicken.

Roast in the preheated 400°F oven for 40 minutes, or until a thermometer inserted in the thickest part of a chicken thigh reads 165°F. Put pan under the broiler for 2-4 minutes, until the chicken is golden and crispy, being careful not to burn it. Remove from oven and let sit for 5 minutes.

Posted on October 12, 2016 in Recipes

Freeze your Lemons

Amazing frozen lemons.  All it is is a frozen lemon.

  

Many professionals in restaurants and eateries are using or consuming the entire lemon and nothing is wasted.  How can you use the whole lemon without waste?

  

Simple.  Place the washed lemon in the freezer section of your refrigerator.  Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it) and sprinkle it on top of your foods.

 

Sprinkle it to your vegetable salad, ice cream, soup, cereals, noodles, spaghetti sauce, rice, sushi, fish dishes, and whisky.  The list is endless.

  

All of the foods will unexpectedly have a wonderful taste, something that you may have never tasted before.  Most likely, you only think of lemon juice and vitamin C.  Not anymore.

  

Now that you've learned this lemon secret, you can use lemon even in instant cup noodles.

  

What's the major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes?

 

Well, you see lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself.  And yes, that's what you've been wasting.

  

But from now on, by following this simple procedure of freezing the whole lemon, then grating it on top of your dishes, you can consume all of those nutrients and get even healthier.

 

It's also good that lemon peels are health rejuvenators in eradicating toxic elements in the body.

  

So place your washed lemon in your freezer, and then grate it on your meal every day.  It is a key to make your foods tastier and you get to live healthier and longer!  That's the lemon secret!  Better late than never, right?  The surprising benefits of lemon!  Lemon (Citrus) is a miraculous product to kill cancer cells.  It is 10,000 times stronger than chemotherapy.  Why do we not know about that?  Because there are laboratories interested in making a synthetic version that will bring them huge profits.

  

Its taste is pleasant and it does not produce the horrific effects of chemotherapy.

 

As you know, the lemon tree is known for its varieties of lemons and limes.  You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc.  It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors.

  

This plant is a proven remedy against cancers of all types.  Some say it is very useful in all variants of cancer.  It is considered also as an anti-microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant combats stress and nervous disorders.

  

The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that it destroys the malignant cells in 12 cancers, including colon, breast, prostate, lung and pancreas.

 

The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.

  

And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.  So, give those lemons a good wash, freeze them and grate them.  Your whole body will love you for it!!!!!

 

Claim Jumper Carrot Cake

CARROT CAKE
Claim Jumper Copycat Recipe


2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
4 eggs
1 1/4 cups Brown Sugar
2 teaspoons vanilla extract
1 1/4 cups melted butter
3 cups grated carrots
1 (20 oz) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins

Preheat the oven to 350 degrees. Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.  In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the melted butter; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Frosting:
1 (8 oz) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside.  In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.