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!

 

 

 

 

 

 

 

 

 

 

Birthday Cake Macarons

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(cue music… “Happy Birthday to you, Happy Birthday to you, Happy Birthday, Happy Birthday, Happy Birthday to you!”).

Make a wish!!

Who doesn’t like birthdays?  Cake, ice cream, presents?  Did I mention cake?  What if we could have birthday cake macarons?  The simplicity of a macaron,  colored any color you would like, covered with pretty prinkles, and filled with a delicious buttercream.  That sounds like a celebration to me!!

I made these macarons for a neighbor.  I wasn’t sure what to get her for her birthday, so I figured, why not make her some birthday macs?  She enjoyed the macarons I gave her along with her Christmas cookies, so I decided birthday cake macarons were the way to go.

I used my original macaron recipe and put a little purple gel color in the meringue (in hindsight I would have put more in for a more vibrant purple….next time!).

 

After piping the macs on my silicone pad, I sprinkled them with multi colored sprinkles.  You want to do this before they start to dry and form their shell.

My shells dried for 30 minutes and I baked them for 18 minutes at 300 degrees.  After they were finished baking I allowed them to cool completely.

After matching the tops and bottoms, I filled the bottom shell with American buttercream.  I had some blue buttercream left over from the Pokemon cake I made for my grandsons, so I decided to use it for the filling.  I think it was a nice contrast with the light purple…what do you think?

I’m glad I made these, and if you’re wondering what to give that neighbor, friend, co-worker or maybe a family member, I hope you make a batch of these “birthday cake” macarons.  I can guarantee you;  the recipient will be very happy and thankful you did!!

If you make these, please tag me on Instagram @goodeatsbymimi .  I would love to see your pictures!

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Happy Macaron Monday!

 

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!!