This carrot cake would have tasted better if I had pulled together a home made frosting for it – but, instead, I used some “cream cheese flavour” frosting from a can. I’m not going to lie – even with subpar frosting, this cake totally hit the spot. It’s SO carrot-y that it’s a bizarre shade of orange and brown (from the cinnamon and nutmeg) and so incredibly moist!
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoons salt
4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 1/4 cups canola or vegetable oil
1 cup granulated white sugar
1 cup packed brown sugar
2 teaspoons vanilla
4.5 cups grated carrots
- Preheat your oven to 325°F. Line a 9”x 13” sheet pan (or two 9″ pans) with parchment paper.
- In a medium bowl, mix the flour,baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl (or in your stand mixer bowl) mix together eggs, oil, sugars, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients. Mix until well-combined.
- Stir in the grated carrots.
- Pour the batter into the prepared cake pan and bake for approx. 45 to 50 minutes.
- Cake is done when a skewer in the middle is not goopy.
- Cool fully before frosting.
You could add a cup of nuts and/or a cup of raisins to this if you felt like getting crazy with things. I am not a huge fan of raisins and was totally not surprised when I discovered that mine had expired a year ago – and decided not to use them.
This cake is really, really moist because it is full of oil. If you’re the sort of person who prefers to eat a bit lighter in the calorie department, consider swapping out some of the oil for some applesauce.
‘Tis the season to make cookies, right? So I searched all over the place to find a sugar cookie that wasn’t too crisp, wasn’t too soft, and wasn’t too difficult to make. I’m okay with making dough and putting it in the fridge for a bit – I’m not okay with anything that requires me to scald milk or anything along those lines.
And so, I present some soft, sweet, really tasty sugar cookies. The recipe is below – and I’m including the recipe for the frosting that I used because it, too, turned out to be quite lovely!
Makes about 4-5 dozen cookies
5 1/2 cups flour
- 1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup unsalted butter, room temperature
2 cups sugar
1 teaspoon vanilla
- In large bowl, whisk together flour, baking soda, and salt. Set this bowl aside for a bit.
- Using an electric mixer, cream the sour cream and butter at a low speed. Add the sugar, eggs, and vanilla and mix until combined.
- Sloooooooowly add the flour mixture to the sour cream mixture, and mix until everything is combined. The dough will be sticky to touch. Your mixer will probably protest a little. Scrape down the sides and make sure everything is combined!
- Divide dough into two chunks. Wrap each chunk in some plastic wrap and flatten them. Put them in the fridge for at least 2 hours – or up to 3 days.
- When you’re ready to bake them, preheat your oven to 350 degrees. Line your baking sheets with parchment paper.
- Flour the crap out of your counter or work surface – this dough is sticky! Cover your rolling pin in flour, too.
- Set one of the chilled dough chunks on top of the floured surface and liberally coat the top with even more flour. Roll the dough out until it’s about 1/4″ thick.
- Cut out dough shapes using a cookie cutter. If needed, put flour on that, too. Put the cut-outs onto your baking sheets.
- Bake for 8-10 minutes.
- Here’s the trick – bake them until there’s just the tiniest hint of brown on the bottom. This will keep them soft.
- Move the cookies to a rack to cool, then frost them!
When you frost them, the stars turn into circles! (No, not really.)
Sugar Cookie Frosting
Makes about 3 cups
1 package cream cheese, room temperature
1 cup powdered sugar (plus more to taste)
2 tablespoons milk
1 teaspoon vanilla extract
- Beat cream cheese on medium speed for 1 minute, or until creamy and soft. Add powdered sugar, milk, and vanilla. Beat for another minute or two, to make sure everything is smooth and fluffy.
- Crank the mixer speed up to high and beat for 2 more minutes. Taste. Try not to eat all of it with a spoon. Add more powdered sugar if needed (for taste).