Carrot Cake Recipe

Carrot Cake Recipe

Here's a simple and delicious carrot cake recipe. Plus, it makes me feel like I'm not being totally unhealthy since there are carrots! Hope you enjoy making and eating this!

Cake Ingredients:

4 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar

2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

3 cups shredded carrots

Frosting ingredients:

4 oz (1/2 block) softened cream cheese
4 tablespoons (1/2 stick) softened butter
1 cup sifted powdered sugar
1 teaspoon vanilla

Cake directions:

1. Preheat the oven to 375 degrees F.
2. Mix the eggs, oil and sugar in a large bowl.
3. Combine the rest of the cake ingredients except for the carrots in a separate bowl.
4. Mix the dry ingredients into the wet ingredients.
5. Stir in the carrots.
6. Pour batter into a greased 9x13 inch pan.
7. Bake for about 30-35 minutes or until an inserted knife comes out clean.

Frosting directions:
1. Mix the cream cheese and butter until smooth.
2. Gradually add in the powdered sugar until it is the desired consistency. This may be less or more than a cup of powdered sugar. Adjust to your preferences.
3. Frost the cake once it has cooled.

Note: This was a fairly thin layer of frosting. Feel free to double the recipe if you prefer to have more. Enjoy!

Fluffy Cheesecake Cupcakes Recipe

How to Make Fluffy Cheesecake Cupcakes

(in just 10 steps!)

These cupcakes take a bit more work than your average cheesecake, but are totally worth it. It's like eating a little pillow of cheesecake goodness. This recipe yields 12 cupcakes. Please click here for a video tutorial I made as well. I hope you enjoy! 

Ingredients: 

6 oz (3/4 block) cream cheese
¼ cup (1/2 stick) butter
⅓ cup milk

4 egg yolks
1 tsp vanilla
A pinch of salt
⅓ cup sifted flour
1.5 Tbsp sifted cornstarch

4 egg whites
½ cup sugar

 Instructions: 

1. Bring the cream cheese, butter, milk, and eggs to room temperature.
2. Preheat the oven to 320 degrees F.
3. Place a large pan (big enough to fit your muffin tin) filled with about 3/4 inches of water into your oven to warm while you prep your cheesecake.
4. Combine the cream cheese, butter and milk until smooth.
5. Add the egg yolks, vanilla, salt, flour, and cornstarch to the cream cheese mixture.
6. In a separate bowl, make your meringue. Beat the egg whites until foamy, and then gradually add the sugar.
7. Add the meringue to the cream cheese mixture in two batches. The first batch can be gently whisked in. The second should be folded in with the spatula.
8. Divide the batter evenly between 12 lined cupcake tins.
9. Bake for 55 minutes, or until the top is golden brown.
10. Let the cheesecake cool gradually. You can do this by cracking open your oven door after turning off the oven and leaving the cheesecake in the water bath until it comes to room temperature.

So there it is! If you're willing to put the time into this recipe, it's totally worth it and cheaper than buying it at the store (if you can even find it at the store). I'm open to tips about how to improve, so let me know. Happy baking!