Tag Archives: cake

carrot-cake-1st

 

Carrot cake is simply delectable, and since it’s made with two cups of shredded carrots, it’s healthy, right? We can’t be the only ones who try to rationalize our second piece that way. The crushed pineapple adds an extra layer of sweetness and a soft texture to the crunch of the pecans. The tartness of the cream cheese frosting brings it all together, making one sweet, crunchy, moist delicious cake.

carrot-cake-2nd

Carrot Cake
Ingredients
  • 2 cups all-purpose flour
  • 3 large, thick carrots, peeled
  • 1 cup chopped pecans
  • 1 can (8oz.) crushed pineapple in own juice, undrained
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
Instructions
  1. Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
  2. Grate carrots.   Tip:  Use the 3-in-1 Electric Spiralizer  to make easy work of grating carrots.
  3. Add all ingredients to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
  4. Pour mixture evenly between prepared pans.
  5. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
  6. Remove from pans; cool completely on wire racks.
  7. Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Refrigerate until ready to serve.

Serves 16

 

Cream Cheese Frosting
Ingredients
  • 1/2 cup (1 stick) butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 tsp vanilla extract
  • 2-3 tablespoons milk
  • 1/4 tsp salt
  • 3 cups powdered sugar
Instructions
  1. In a large bowl, beat butter, cream cheese, vanilla, milk and salt until creamy.
  2. Begin adding powdered sugar and beat until creamy and smooth. Add more milk if the mixture is too thick.
  3. Spread onto cupcakes or cake.

 



Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

With Easter right around the corner and daffodils blooming, it’s definitely carrot cake season. Nothing conjures the warmth and excitement of Spring quite like the traditional flavours of carrot cake, but this year, we decided to put a twist on the classic and make cupcakes.

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

Upon further inspection, it seems odd to add healthy vegetables to dessert cakes, but carrot cakes (and zucchini breads and the like) are so delicious and sweet, we usually don’t think twice about it. Instead, it’s a great way to justify eating cake!

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

To make these adorable cupcakes, we use our tried and true carrot cake recipe, which calls for shredded carrots, pineapples and pecans. We quickly and easily shred the carrots in a food processor, then mix everything together using a stand mixer before baking. The recipe makes exactly 24 moist, fluffy cupcakes.

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

After they’ve had a chance to cool, we top each cupcake with cream cheese frosting using a large round piping tip. (See more tips and tricks on How to Frost a Cupcake.) Then, we top it off with a candy carrot decoration or sprinkles and arrange them on a platter for everyone at our Easter brunch or dinner to admire and enjoy.

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach
Carrot Cake (and Carrot Cake Cupcakes)
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Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach
Carrot Cake (and Carrot Cake Cupcakes)
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Rating: 0
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Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
  2. Add flour, carrots, pecans, pineapple, sugar, vegetable oil, brown sugar, cinnamon, baking powder, baking soda, salt and eggs to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
  3. Pour mixture evenly between prepared pans.
  4. Bake 25 to 30 minutes or until a toothpick inserted in centre comes out clean. Cool in pans 10 minutes on wire racks.
  5. Remove from pans; cool completely on wire racks.
  6. Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Garnish with finely chopped pecans, if desired. Refrigerate until ready to serve.
Recipe Notes

To make Carrot Cake Cupcakes, line muffin pans with paper baking cups. Fill each baking cup about 3/4 full. An ice cream scoop works well for filling baking cups. Bake at 350°F for 16 to 18 minutes. Remove immediately from muffin pan and place on a cooling rack to cool completely before frosting. Makes 24 cupcakes.

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Stack & Snap Food Processor - Hamilton BeachWhether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 



Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach

This easy-to-make pound cake recipe uses sour cream, which adds tang and moisture. Pound cake is a simple cake with a subtle flavor and sturdy texture. Because of this, it holds up well to whatever toppings you like – or none at all. Serve it plain or topped with powdered sugar, sweet lemon glaze or whipped cream and berries.

Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach

Such a simple cake is the perfect thing to have in your baking repertoire, especially since it’s made with ingredients most have stocked in the pantry. Sour cream pound cake is extremely versatile and is great served with coffee for breakfast or brunch, with tea in the afternoon or with ice cream or berries for dessert. It’s a great standby (and it freezes well, so you could always have one on hand) but looks just as good for a special occasion. Use a decorative bundt pan and it will take center stage at your Easter celebration.

Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach

Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach
Sour Cream Pound Cake
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Servings
8
Servings
8
Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach
Sour Cream Pound Cake
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Rating: 0
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Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 325°F.
  2. In a large mixing bowl, cream butter and sugar. Add eggs and beat.
  3. Alternating flour and sour cream, beat until smooth.
  4. Spoon into greased and floured tube or bundt pan.
  5. Bake 1 1/2 hours or until toothpick inserted into centre and comes out clean.
Recipe Notes

Have all ingredients at room temperature before starting. This will help ensure proper blending. For a lighter textured cake, separate the eggs and beat the whites until stiff, but not dry. Fold in the egg whites after the rest of the ingredients are blended.

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63232 Eclectrics Stand Mixer

All-metal and dressed in a range of colors, Eclectrics® Stand Mixers belong on the countertop, where they’re always ready for jobs big or small. From the thickest cookie dough to the most delicate egg whites, a Hamilton Beach® Eclectrics® Stand Mixer has the power, speed and finesse to take on any kitchen task. Its 400-watt motor makes short work of kneading, mixing and whipping.