Zucchini Streusel Muffins

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Look at all of that beautiful streusel!

This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!

Ingredients:

  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 2/3 cup all-purpose flour (210 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup plain Greek yogurt (123 grams), room temperature
  • 1/2 cup coconut oil, melted (110 grams) *
  • 1/4 cup milk (61 grams), room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup brown sugar
  • 1/4 cup coconut sugar (50 grams) **

*You can also use canola, vegetable or baking olive oil

**You can also use granulated sugar

Streusel Ingredients:

  • 1 cup all purpose flour (120 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1 teaspoon cinnamon
  • 6 tablespoons cold butter, grated (85 grams)

Instructions:

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.  Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use.  This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
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Add the wet ingredients to the dry and mix until just combined.  Stir in the zucchini just until it is incorporated.  Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
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To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and  cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping.  There’s a lot of streusel, but that’s how I like mine:)!!  Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Yummy!!

I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures.  Enjoy!

 

“Latte” Coffee Cake

 

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Don’t you just love it when your local barista makes that beautiful heart on top of your latte.  It’s like beautiful art that’s almost too pretty to drink…almost:).

I made this coffee cake last weekend.  I was craving cake with a good crumb topping and this treat was created (inspired by Tasty).   I shared a piece with my dear neighbor.   She sent me a text the next day and said it was a keeper.  Not only is she a great neighbor and friend, turns out, she is also a willing participant and taste tester.  Thanks Carol:)!

Ingredients for crumb topping:

  • 1/2 cup + 2 Tablespoons granulated sugar (125 grams)
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (190 grams)

Instructions for crumb topping:

Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl.  Stir until smooth.

 

Add the flour and stir with a fork until mixture is crumbly.  Refrigerate topping until ready to use.

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Ingredients for Cake:

  • 2 1/4 cups all-purpose flour (280 grams)
  • 2 1/2 teaspoons baking powder
  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1/4 cup + 2 tablespoons sour cream, room temperature (77 grams)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • Confectioners’ sugar for dusting (optional)

Instructions for Cake:

Coat a 9″ springform pan with baking spray and line with parchment paper.  Coat parchment paper with baking spray.

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Preheat oven to 325° F.

In a large bowl, whisk flour, baking powder, granulated sugar, espresso powder, and salt until combined.

In a separate bowl, whisk together the coffee, melted butter, sour cream, vanilla and eggs until combined.

Pour the butter mixture over the flour mixture and gently whisk, just until combined.

Pour cake batter into the prepared springform pan.

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Sprinkle the chilled crumb topping over the top.

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Bake for an hour and 15 minutes.  Insert a toothpick into the center of the cake and remove from the oven if it comes out clean.  If cake isn’t done, bake at 5 minute intervals until toothpick comes out clean.

Transfer the cake to a wire rack to cool.  When cake has cooled for an hour, unmold the cake and transfer to dessert plate.  Dust top with confectioners’ sugar (optional).  I topped mine with the traditional latte “heart”.  Enjoy!!

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Looks good enough to drink…I mean, eat:)

I hope you make this delicious “latte” coffee cake.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).

 

 

 

 

Creamy Lime Cheesecake

 

 

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I have been making cheesecake for over 30 years.  It’s one my son David’s favorite desserts.  I have always put lemon juice and zest in my cheesecakes.  On my visits to see him when he lived in California, I would pick lemons from his neighbor’s yard (with permission, of course!).  Until I started using fresh lemons I would use bottled lemon juice.  That is a last resort now!

When my husband brought home a bag of limes last week, I thought I would make a cheesecake swapping out the lemon for lime.  Let me tell you, this tastes so good.  The lime really brightens up and enhances the cream cheese, just like lemons:)!  If you don’t already have a favorite cheesecake recipe, all you have to do is make this,  and your problem will be solved!  You’re welcome:)!!

Feel free to use lemons in place of the limes.  Both are equally delicious!!

Graham Cracker Crust Ingredients:

  • 9 graham crackers (one sleeve) finely crushed
  • 6 tablespoons unsalted butter, melted (85 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 teaspoon cinnamon
  • Pinch of sea salt

Instructions:

Preheat oven to 325° F.   Wrap 8″-9″ springform pan with heavy aluminum foil and set aside.

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Place graham crackers in a food processor  (you can also do this in a plastic bag and a rolling pin).  Pulse until crackers are finely ground.

Transfer to a bowl and add melted butter, sugar, cinnamon and salt.  Stir until it comes together and resembles course sand.

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Press crumb mixture into the bottom and about an inch up the side of the pan.  I like to use a measuring cup to help with this process.  Place pan with crust mixture in the oven and bake for 15 minutes, then remove and allow to slightly cool.

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Ingredients for lime cheesecake:

  • 5- 8oz. blocks cream cheese (1130 grams),  softened to room temperature
  • 1 1/2 cups granulated sugar (300 grams)
  • 1/2 cup sour cream (110 grams), room temperature
  • 5 large eggs, room temperature
  • 1/2 cup lime juice (120 grams) -about 6 small limes
  • Zest of two small limes (about 2 teaspoons)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt

Instructions for cheesecake:

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Zest 2 limes and place in a small bowl until ready to use.

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Juice enough limes to get 1/2 cup of juice.  Set aside.

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Place softened cream cheese and sugar in a large mixing bowl.  Using the whisk attachment, mix on medium/high speed until smooth and creamy (about 3 minutes).  Scrape sides and whisk when needed.  This is a very important step to ensure your cheesecake is silky smooth (yummmm!).

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Look how smooth and creamy!!

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Add eggs one at time, mixing after each addition.

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Add sour cream, lime juice, vanilla extract and salt to cream cheese mixture.  Remove whisk attachment and replace with paddle.  Mix added ingredients until well combined.  You don’t want to whip too much air into the batter.  That could cause your cheesecake to crack in the baking process.

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This is what your batter will look like before adding the lime zest.

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Fold lime zest into the batter with a rubber spatula.  Making sure to scrape the bottom of the mixing bowl and distribute evenly.

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Look at that beautiful green zest!

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Place springform pan in a large roasting pan.  Place in oven and pour enough boiling water to come one inch up the side (be careful not to burn yourself in this process!).

Turn the oven temperature down to 300° F. and bake for one and a half hours.  Cake will be slightly jiggly in the center.  Turn oven off and leave cheesecake in the oven for another hour (prop oven door open with a wooden spoon).

After an hour, remove cheesecake from the oven and finish cooling on a rack (about 2 hours).  Leave springform on the pan.

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Discard aluminum foil from the sides of the pan.

 

After the cheesecake has completely cooled.  Cover and refrigerate overnight.

Remove from refrigerator when ready to serve.  Run a small spatula around the sides of the pan to make sure it doesn’t stick to the springform.

Garnish with sweetened whipped cream*, lime zest and lime wedges (optional).  Enjoy!!

*Whip one cup heavy whipping cream, 1 teaspoon pure vanilla extract and 2 tablespoons confectioners’ sugar until it is the consistency for piping swirls on your cheesecake (or you can spoon it on, but piping swirls makes me feel fancy…wink wink).

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So pretty, right?!

This is sure to please any cheesecake lover out there.  It might even make a believer out of non-loving cheesecake people (is there even such a thing?!!).

I hope you make this creamy and delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures!

Blueberry Coffee Cake

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I have always enjoyed coffee cake.  There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake.  The lemon juice and zest are a pleasant choice along with the plump blueberries .  Don’t even get me started on the scrumptious streusel topping.  That extra little crunch in every bite…oh dear!  You need to make this!  In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking.  Trust me, this coffee cake is delish:)!!

Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 4 tablespoons unsalted butter (57 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 2 teaspoons baking powder
  • 1/2 teaspoons fine kosher salt
  • 1 1/2 cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
  • Zest of 1 lemon (approx. 1 tablespoon)
  • 1 large egg
  • 1/2 cup milk (120 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

  • 1/3 cup all-purpose flour (42 grams)
  • 5 tablespoons unsalted butter (70 grams)
  • 1/4 cup brown sugar (57 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3/4 teaspoon cinnamon

Instructions:

Toss blueberries with a tablespoon of flour and set aside.

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Blueberries coated with flour

Zest one lemon.  Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk.  The milk will be added alternately with flour mixture.

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Zest of one medium lemon

Preheat oven to 350 degrees.  Spray 8″ square pan with baking spray, set aside.

In a large bowl, cream butter and sugar on high speed for one minute.  Scrape down sides of bowl and paddle.  Add egg, lemon zest, and vanilla bean extract.  Mix until fully combined.

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In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk.  Beginning and ending with flour mixture.  Mixing just until combined.

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Fold blueberries into batter and spread in prepared pan.


Combine all topping ingredients in a small bowl. Mix until crumbly.  Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean.  Place pan on cooling rack and cool completely.  Store any leftovers in an airtight container.  Enjoy!!

I hope you make this, and if you do, please tag me @goodeatsbymimi.  I would love to see your photos:)!

 

 

 

 

Sprinkle Cupcakes

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When I was making my sister’s birthday cake last week  I got a FaceTime call from my daughter.  I look forward to any connection I can have with my children and grandchildren, especially during these strange and difficult times.  My grandson (who is almost 6 years old)  heard my mixer running.  He immediately asked what I was making.  I told him it was a birthday cake for Aunt Kathy.  When I told him it was a “sprinkle”  cake;  he said he wanted to have a piece.  Well, my heart was breaking because I knew that wasn’t going to happen.  I told him I would make him some sprinkle cupcakes, and he was satisfied and very pleased with that compromise.

I took the ingredients out to come to room temperature just before lunch.  I was very happy to be making cupcakes for my grandchildren (Seth, Kory, Emerson and Evie).  Just typing their names puts a smile on my face.  Our children and grandchildren all live within a mile of us,  and this lockdown is so difficult.  I understand the importance of social distancing, but this “new normal” feels anything but normal.  This too shall pass:).

As I was taking the cupcakes out of the oven I received a FaceTime call from my daughter-in-love Melissa.  She was pretty excited about the cupcakes too.  My children and grandchildren are my biggest fans.  They understand my passion for baking…they get me:)!

If you follow the instructions as written and use the proper ingredients (no substitutions),  your cupcake will be moist and flavorful.  This recipe is very similar to my vanilla cupcake recipe.  Adding the sprinkles just adds to the fun!!  Enjoy!

Cupcake Ingredients:

  • 1 and 3/4 cups (200 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 grams) full fat sour cream, room temperature
  • 1/2 cup (123 grams) *buttermilk room temperature
  • 1/3 cup Sprinkles

Instructions:

Preheat oven to 350 degrees. Line muffin tins with paper liners. This batter makes 16 medium cupcakes.

Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.

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In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together on high speed until light and fluffy (about two minutes).

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Mix in the eggs and vanilla extract. Mix until combined. Mix in the sour cream and mix until incorporated (about 30 seconds). Scrape down bowl and paddle as needed.

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Add the flour mixture and mix just until flour is incorporated. With your mixer on low, slowly pour the buttermilk into the batter.  Mix on low (or you can use a spatula at this point).  Make sure to get any batter that isn’t completely mixed on the bottom of your mixing bowl. IMG_3894  Add the sprinkles and gently fold into batter.  Do not overmix!

Scoop into paper cups filling them 2/3 full. You can use a large ice cream scoop or two spoons, whichever you prefer.  This recipe makes 16 medium size cupcakes.

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Bake at 350 degrees for 17-20 minutes.  All ovens are different, so begin checking for doneness at 17 minutes.  If the toothpick has a few crumbs attached, remove from oven. The cupcakes will continue baking after they are removed from the oven. You don’t want to over bake them or you will end up with a dry cupcake!

Allow cupcakes to cool for 2 minutes in the cupcake tin then transfer to a cooling rack to cool completely before frosting.

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I frost these with my buttercream frosting.  You can find the recipe on my vanilla cupcake post Perfect Vanilla Cupcakes.

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I hope you make this recipe,  and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your photos:)!

*If you don’t have buttermilk (I never seem to have it when I come across a recipe that calls for it), you can make your own by adding 1/2 tablespoon white vinegar or lemon juice to your milk.  Let it sit for 5 minutes.  It will become thick as it sits.

 

 

 

 

 

Sprinkle Cake

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Everybody loves sprinkles!  Celebrating with a cake loaded with sprinkles is FUN!!  Come on, you have to admit, they are just so darn pretty!

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I made this cake for myself this year for my birthday.  I usually ask my husband for an ice cream cake from Dairy Queen, but not this year:).

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Happy Birthday to me:)!

This cake is inspired by Sally’s funfetti cake (from @sallysbakingaddiction).  It has a nice crumb and just the right amount of sprinkles.  I think confetti cakes look so pretty when you cut into them.  The inside looks fun!!

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Look at those beautiful sprinkles!

I made this cake for my sister Kathy’s 70th birthday today.  Because of the pandemic and having to be quarantined, we couldn’t all celebrate together.  I’m so glad we were all able to drive by her house this afternoon, honk our horns, blow kisses and wave.  We all love you so much Kathy, and hope you enjoyed your birthday parade! XOXO

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Ingredients:

  • 3 3/4 cups cake flour (430 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 1 3/4 cups granulated sugar (350 grams)
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups whole milk (360 grams) room temperature
  • 4 teaspoons lemon juice (or vinegar) Add to the milk to make buttermilk

Instructions:

  1. Preheat oven to 350° F.  Prepare 3 pans (8 or 9 inches) with baking spray and line with parchment paper.
  2. Whisk flour baking soda, baking powder and salt.  Set aside.
  3. Add lemon juice or vinegar to milk.  Set aside.
  4. Beat butter on high speed for 1 minute.  Add sugar and beat on high speed for 5 minutes.  Scrape down sides of bowl and paddle as needed.
  5. Add eggs one at a time, mixing well after each addition (don’t add egg whites yet).  Mix in vanilla extract.
  6. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour (flour, buttermilk, flour, buttermilk, flour, buttermilk).  Mix just until incorporated. DO NOT OVERMIX!
  7. Whisk the egg whites until soft peaks form (about 2 minutes).  Gently fold into the cake batter just until incorporated.
  8. Gently fold the sprinkles into the batter and pour evenly into the pans.  I like to use my scale for this.
  9. Bakes cakes for 25 minutes or until toothpick comes out clean.  Cool cakes in pan for 10 minutes.  Finish cooling completely on a wire rack before frosting.

Frosting Ingredients:

  • 1 1/2 cups unsalted butter (345 grams) room temperature
  • 6 cups confectioners’ sugar sifted (720 gram)
  • Pinch of kosher salt
  • 1 tablespoon pure vanilla extract
  • 5-6 Tablespoons milk (use more or less for desired consistency)

Frosting Instructions:

Whisk butter in large bowl on high speed for 5-7 minutes.  Scrape bowl and add vanilla extract and salt.  Mix until combined.

Start to add sugar one cup at a time.  Slowly adding sugar and milk to desired consistency.  Frosting will be light and creamy…yum!

Trim cake so that it has a flat top.IMG_3905

 

If you would like, cake can be soaked with a simple syrup to keep it moist.

Place first layer on platter and top with about 1 1/2 cups frosting.  Spread evenly with offset spatula.  Continue with next two layers.  Decorate as desired.  Use your imagination and have fun with it!

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I hope you make this cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:)!

 

 

 

 

Chocolate Chip Banana Bread

 

 

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It’s National Banana Day, so of course, I had to make banana bread.  Yum!!

Ingredients:

2 cups all-purpose flour (280 grams)
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, melted (113 grams)
1 cup granulated sugar (200 grams) You can use brown sugar if you would like:)
2 large eggs
1/4 cup sour cream (57 grams)
1 tsp. pure vanilla extract
3 medium ripe bananas, mashed
1/2 cup semi-sweet chocolate chips (84 grams) Plus extra to sprinkle on top…this is optional

Instructions:

Preheat oven to 350°.  Prepare 9×15 loaf pan with parchment paper and cooking spray.

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Mix flour, baking soda and salt in a medium size bowl and set aside.

Place  melted butter, sugar, eggs, sour cream and vanilla in mixing bowl.  Place on stand mixer fitted with a paddle attachment.  Mix just until ingredients are combined.

Add flour mixture and mix until combined (do not overmix).  Stir in bananas and chocolate chips with a wooden spoon.

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Pour batter into loaf pan. Sprinkle chocolate chips on top (optional) and bake for 50-60 minutes or until toothpick comes out clean.

Remove from oven and allow to cool in pan for 10 minutes.  Remove from pan and cool on wire rack.

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Enjoy!  I hope you make this banana bread, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures:).

Madeleines

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Are they a cookie or are they a cake?  They are actually little sponge cakes, and they are DEEEELICIOUS!!!

I have to confess; I have bought these before.  No, not in a French bakery, or any bakery for that matter.  I’ve purchased them in one of our local grocery stores and I even bought them in, gulp…Home Goods!  I know, I know, what was I thinking?!!  They tasted like individually wrapped pound cakes.  Pound cake??  Wait…didn’t I say they were little sponge cakes?!!  They are when you make them yourself:).

As we are getting through these days quarantined in our homes it can be stressful and make us anxious!  We have been praying for our friends and family, reading God’s Word, Facetiming our adorable grandchildren,  taking walks, doing home workouts,  playing board and card games, doing 1000 piece puzzles (and extremely difficult 500 piece puzzles!), and last, but not least, I have been baking!

As many of you know, I received a new Canon camera for Christmas.  I love taking pictures of my children and grandchildren, and food for my Instagram page and blog :).

My son recently sent me a link to Joanie Simon’s,  “The Bite Shot”.  So, I have been binge watching her YouTube videos and honing up on my photo skills.  So much fun!!! What have you been doing to help get you through your days?

I know everyone doesn’t have extra baking supplies, but when  you get a chance to make these, let me know by tagging me on Instagram @goodeatsbymimi.  I would love to see your pictures!

Stay safe my friends and God Bless!!

Ingredients:

  •  1 stick unsalted butter (113 grams) browned and cooled
  •  1 1/2 teaspoons pure vanilla extract
  •  1/2 teaspoon almond extract
  •  Zest of 1 lemon
  •  1 cup all purpose flour (120 grams)
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoon kosher salt
  •  3/4 cup caster sugar (150 grams)
  •  Confectioners’ sugar for dusting (this is optional)

Instructions: 

Place the butter in a heavy saucepan over medium heat.  Reduce heat to low once the butter has melted, and continue cooking until golden brown and the solids sink to the bottom of the pan.  This takes about 8-10 minutes.  Be careful because the butter can go from browned to burnt FAST!!  Remove the browned butter from the heat and pour into a bowl (make sure to get all those brown, flavorful bits from the bottom of the pan…yum!).  Add the extracts and zest to the browned butter and set aside to cool.

Whisk the flour, baking soda and salt in medium bowl and set aside.

Beat eggs on medium speed (using a whisk attachment).  Gradually add the sugar to the eggs while they are mixing.  Increase the speed to medium/high once all the sugar is incorporated.  Continue mixing until mixture is thick and very pale in color.  This takes about 8 minutes.

Fold in the flour mixture in three additions.  Do this gently so you don’t knock out all that beautiful air you just whipped into those eggs.  Stir this just until combined. Fold in the butter mixture until combined.

Cover batter and refrigerate for at least 2 hours.  The batter will get light and fluffy as it sits.  Don’t stir the batter before you scoop it into the pan(s).

Remove batter from refrigerator.  Preheat oven to 350°.  Grease pans with melted butter.  Place a scoop (I use a medium sized cookie scoop) of batter in the middle of each shell.  Let the batter spread on its own.

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Place pan in the oven and bake for 12 minutes or until centers spring back when touched.  The cakes will have a “belly” in the center (that’s how they are supposed to look).  Place extra batter back in the refrigerator until you are ready to bake the next batch.  I only have 1 pan so I have to bake them 1 batch at a time, but if you have 2 pans, you can bake them all at once.  This batter makes approximately 24 Madeleines.

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Look at those beautiful “bellies”!

Remove from the oven and invert onto  a cooling rack.  Cool slightly and dust with confectioners’ sugar.

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These are best eaten right away, but they can be kept in an airtight container at room temperature for a couple of days,  but I doubt they will last that long.

Enjoy these with a cup of coffee or tea…YUM!!!

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Delicious, light and fluffy! Trust me, you are not going to get that in some store bought Madeleine!!

 

 

 

 

Favorite Carrot Cake

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There are some of my all-time favorite recipes that I can’t believe I haven’t posted yet,  and my carrot cake is one of them (chocolate chip cookies, cheesecake, and sticky buns are a few more!).  But I will be posting all of them in the very near future!

Well, here it is friends.  I am going to share my favorite, best-loved, all-time go to carrot cake recipe!  I always say that the secret ingredient is “love” in all my cooking and baked goods, but the secret in this recipe is a little bit of unsweetened applesauce added to the wet ingredients (love is in there too!).   Applesauce adds to the moistness of this cake without making it heavy or oily.

Some people like things like walnuts or pecans, pineapple, coconut or raisins in their carrot cake.  That’s all fine and good, but I have always kept it plain (for a lack of a better word, because my recipe doesn’t have any of those things, but it is anything but plain!).

Follow this simple step-by-step tutorial and you will have a delicious cake that will have your friends and family oohing and ahhhing.  It is my favorite and it will be yours too!!

Ingredients:

  • 2 cups all-purpose flour (240 grams)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 tsp. cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup canola oil (164 grams)
  • 1/2 cup unsweetened apple sauce (122 grams)
  • 4 large eggs (room temperature)
  • 1 1/2 cups brown sugar (340 grams)- You can use light or dark
  • 1/2 cup caster sugar (100 grams)
  • 1 tablespoon pure vanilla extract
  • 3 cups grated carrots (330 grams)

Instructions:

Preheat oven to 350 degrees.   Prepare two 8″ or 9″ pans with shortening and flour. Line with non-stick parchment paper and set aside.

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Grate carrots on a box or handheld grater.  Measure 330 grams into a bowl and set aside.

Add dry ingredients (first six ingredients in recipe) together in medium sized bowl and set aside while you’re putting the wet ingredients (next six ingredients) together in another bowl.  Whisk together until fully incorporated.

Add the dry ingredients to the wet ingredients and mix together until just combined.  Do not overmix.  Stir in the carrots until fully incorporated.  Divide evenly between to two prepared pans and bake for 30-35 minutes.  Check with a cake tester or toothpick and remove from oven when it comes out clean.  Place on a cooling rack for 10 minutes. Remove cakes from pans and allow to cool completely before applying the cream cheese frosting.

 

Cream Cheese Frosting Ingredients:

  • 8 oz. package cream cheese, softened to room temperature (226 grams)
  • 8 tablespoons unsalted butter, room temperature (113 grams)
  • 3 cups confectioners’ sugar (360 grams)
  • Pinch of salt
  • 1 1/2 teaspoons pure vanilla extract

Instructions:

In mixing bowl, add cream cheese and butter and beat on medium high for 2 minutes.

With mixer on low speed, add extract and salt.  Mix to incorporate, scrape paddle and bowl as needed.

Add the confectioners’ sugar (with mixer on low speed) until incorporated.  Mix until smooth and creamy.  Add more sugar if mixture is too runny and some milk or heavy cream if it’s too thick.  Frosting should be a nice spreadable consistency.

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So smooth and creamy!

Frost cake and serve! Enjoy!!

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I hope you make this carrot cake.  If you do, I know you are going to love it too!!   Please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!

 

 

 

 

 

 

 

 

 

 

Brown Butter Icing

 

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Brown butter takes any recipe you use it in to a whole new level!  The nutty aroma that swirls through the air as it’s turning from plain butter, to a golden brown liquid with tiny specs of mouthwatering goodness, is so enticing!!

I like to use this delectable icing on bundt cakes.  It takes the overall flavor of the cake over the top!  YUMMY!!

Ingredients:

  • 8 tablespoons unsalted butter (113 grams)
  • 2 cups confectioners’ sugar (227 grams)
  • 2 teaspoons vanilla bean paste
  • 5 tablespoons milk (room temperature)
  • Pinch of kosher salt

Instructions:

Heat butter in a saucepan over medium heat.  Butter will start to bubble. Continue stirring constantly, until  golden brown (about 7-10 minutes).  Immediately remove from heat as soon as it turns golden in color. It can darken very quickly.

Immediately pour the browned butter into a bowl.  Make sure to get most of those brown bits.  They have so much flavor!  Sift confectioners’ sugar into the bowl.  Add the vanilla bean paste, milk and salt to butter and sugar mixture.  Whisk until smooth.  Add more milk if needed.  

Spoon icing over cake and spread with an offset spatula.

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Look at those delicious specs of yumminess!!

I hope you try this delightful icing, and if you do, be sure to post pictures and tag me on Instagram @goodeatsbymimi .  

Enjoy!!