Carrot Cake

• PREP 20mins
• COOK 45mins
• TOTAL 1hr 5mins

Makes 1 (9-inch) double layer cake (16 to 22 slices) or 22 to 24 cupcakes or 1 9x13" pan

Ingredients

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar

1 cup (200 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

FROSTING

8 ounces (225 grams) cream cheese, at room temperature

1 1/4 cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS

• MAKE BATTER
Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.
• BAKE CAKE
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
• TO FINISH
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

• Preparing the Cake Pans: Even though it is a bit time consuming, don’t skimp on prepping the pans. It’s never fun to find your cake layer is stuck to the bottom of your pan. (If this does happen to you, leave the cake pan upside down and allow gravity to do its thing).
• Carrot Cake Cupcakes: Bak for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes.
• Using a 9-inch by 13-inch pan rectangular pan: Simple add all the batter to the rectangular pan and bake. The bake time should be similar.

Vanilla Cupcakes

Simply Perfect Vanilla Cupcakes
Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins
Serves: 2 dozen cupcakes

These Vanilla Cupcakes will be your absolute Favorite! So Fluffy, with an Intense Vanilla Flavor and Buttery Richness. They have a Fine, Even Crumb, and a Perfect Dome on top! They are Sturdy enough to stand up to all sorts of Fillings and Frostings, but I've kept it Simple with a Vanilla Swiss Meringue Buttercream. You'll reach for this Recipe again and again!

Ingredients

For the Cupcakes:

1½ cup cake flour

1½ cup all-purpose flour

1¾ cups granulated sugar

2½ teaspoons baking powder

1 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, softened, cut into small cubes

4 eggs

1 cup milk

2 teaspoons vanilla extract

1 teaspoon vanilla bean paste

For the Buttercream:

3 egg whites

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened but cool

1 teaspoon vanilla bean paste




Instructions

Make the Cupcakes:

Preheat the oven to 350 degrees F.

Place the flours, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes).

Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk and vanilla in a measuring cup. Beat half this mixture into the flour/butter/eggs.

Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.

Fill paper liners ⅔ full with batter, and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

Cool completely before topping with buttercream.

Make the Buttercream:

Place the egg whites and sugar in a mixing bowl. Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.

Whip the mixture on high speed, until stiff peaks form and it has completely cooled.

Add the butter, a tablespoon at a time, whipping well after each addition. If it begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.

Mix in the vanilla until well blended.

Super Moist Chocolate Cake

Ingredients
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder - optional
1 cup milk
½ cup vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

Instructions

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Note - The cake batter will be very thin after adding the boiling water. This is correct and is what makes it so moist.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Frost cake.

Buttermilk Spice Cake

Ingredients
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk

Directions
Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

Strawberry Shortcake

Strawberry Shortcake

• 1 1/3 cup sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups flour
• 4 teaspoons baking powder
• 1 cup milk
• Whipped cream
• 3 quarts fresh or frozen strawberries, sliced

Directions
In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9 x 13" baking pan. Bake at 350° for 20-25 (I ended up baking about 30) minutes. Cool on wire rack.
Cut into serving size pieces. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. 

Overnight Coffee Cake

Overnight Coffee Cake

1/3 cup softened butter

½ cup sugar

¼ cup brown sugar

1 beaten egg

1 cup flour

½ tsp. baking powder

¼ tsp baking soda

½ tsp cinnamon

½ cup buttermilk

Topping:

¼ cup brown sugar

¼ cup pecans (or use oatmeal)

¼ tsp cinnamon

1/8 tsp nutmeg

Cream the butter and sugars together. Add the egg; mix well. Mix remaining dry ingredients and add to the creamed mixture alternately with the buttermilk. Beat well. Spread into a greased 8” pan.

Mix the topping ingredients together and sprinkle over the batter.

Cover and refrigerate overnight. The next morning, remove it from the refrigerator for about 15 minutes and in the meantime, preheat the oven to 350f. Bake for 40 to 45 minutes or until a toothpick comes out clean.