Ultimate Carrot Cake

I love a good carrot cake! And this one did not disappoint. Next time I make it the only change I would make is to use pecans and not walnuts. 

 submitted by Michelle

from It's A Keeper

Ultimate Carrot Cake

Ingredients 

Cake 

2 cups flour 

2 teaspoon baking soda 

½ teaspoon salt 

2 teaspoon cinnamon 

3 eggs 

2 cups sugar 

¾ cup vegetable oil 

¾ cup buttermilk 

2 teaspoon vanilla 

2 cups grated carrot 

8 ounces can crushed pineapple, drained 

3.5 ounces can flaked coconut 

1 cup pecans or walnuts, chopped 

Buttermilk Glaze 

1 cup sugar 

1 ½ teaspoon baking soda 

½ cup buttermilk 

½ cup butter or margarine 

1 teaspoon vanilla extract 

Cream Cheese Frosting 

½ cup butter, softened 

8 ounces package cream cheese, softened 

16 ounces package powdered sugar 

1 teaspoon vanilla extract 

Cook Instructions 

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans. 

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. During the last 5 minutes of baking, begin making glaze. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. 

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. 

To make the frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla. Spread frosting between layers and on top and sides of cake. 

This cake is best if you refrigerate it for at least 4-6 hours before serving.

Four Ingredient Funfetti Cake Batter Dip

 This is the other sweet dip I made for my friends baby shower. This one was a hit, too!

Four Ingredient Funfetti Cake Batter Dip

submitted by Michelle

from the Chunky Chef

Ingredients 

8 oz cream cheese, softened to room temperature 

8 oz whipped topping, thawed (cool whip) 

1/3 - 2/3 cup milk, (start at 1/3 and go from there) 

1 box Funfetti cake mix, (unprepared) 

sprinkles, for garnishing

Instructions 

Heat up the cake mix before using. I recommend adding the cake mix to a microwave-safe shallow bowl and heating in 30 second increments until it reaches an internal temperature of 160-165°F.

Add whipped topping and cream cheese to a large mixing bowl and beat with a hand mixer until smooth and creamy. 

Add cake mix and 1/3 cup milk and stir with a wooden spoon until combined. 

Dip will be very thick, so add more milk, a little at a time, until you get to your desired consistency. I used about 2/3 cup for my dip. 

Serve garnished with sprinkles and whatever dippers you prefer. Graham crackers, animal crackers, vanilla wafers, pretzels, fresh fruit, etc.

Pumpkin Coffee Cake with Brown Sugar Glaze

This cake was super moist and and quite light for a pumpkin cake. The glaze did not turn out like I thought it would, a lot more creamy when I thought it would more of a crumble, but still very tasty. The whole family gave it two thumbs up. 

Pumpkin Coffee Cake with Brown Sugar Glaze
submitted by Michelle
(from Six Sister's Stuff)

Ingredients: 1/3 cup water
1 (15 ounce) can pureed pumpkin (not pumpkin pie filling)
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons butter, melted

 Directions: Preheat oven to 350 degrees. In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined. Pour batter into a greased 9x13 baking pan. In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Serve your cake when warm or cooled to room temperature.

Pumpkin Better than... Cake

I am not a huge fan of cake. In fact, I don't really like it at all. But I do love Pumpkin, and this recipe had rave review's, so I was willing to give a shot. Oh man, I am so glad I did! It was so delicious and moist and addicting! I sent some over to my sister and to my in-laws just so I wouldn't eat the whole 9x13 pan myself.

This would make a great dessert to bring to Thanksgiving dinner or even Christmas dinner.

Pumpkin Better than... Cake
submitted by Michelle
(from Something Swanky)


Ingredients
1 box yellow cake mix
1 small can pumpkin puree
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce

Instructions
Mix together the cake mix and the pumpkin puree (DO NOT add the other ingredients on the cake mix box).
 Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Notes
DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.

Buttermilk Blueberry Breakfast Cake

I made this yesterday for our breakfast this morning. Wow, it was so good, and so very moist!!! I was looking for something to use up some buttermilk I had in the fridge, and found this breakfast cake I had pinned on Pinterest awhile back. It has just the tiniest hint of lemon, and mixed with the blueberries and the moistness of the cake from the buttermilk....SUPER YUMMY!!!!! It is very springy tasting to me..and how perfect that we had it for breakfast on this 1st day of Spring!! I think it would be very good for an Easter brunch or Mother's Day brunch!!

Buttermilk Blueberry Breakfast Cake

submitted by Camille

(adapted from Alexandra's Kitchen )

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries ( I used frozen blueberries, and it was just fine!)
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top (I added some cinnamon to the 1 Tbsp of sugar that goes on top of the cake..it was really good!!!)

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar (or cinnamon and sugar mix). Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary. Mine only needed 5 more minutes) Let cool at least 15 minutes before serving.

Gooey Cookies and Cream Chocolate Cake Bars

I made these for my sons birthday last month. Totally yummy and ooey-gooey! FYI: Have a glass of milk handy when eating though.

Gooey Cookies and Cream Chocolate Cake Bars

submitted by Michelle

(recipe from Picky Palate)

14 Oreo Cookies, broken into bite size pieces
14 ounce can sweetened condensed milk
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips

1 Devils Food Cake Mix

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker  Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4.  After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil.  Let cool completely, remove foil from pan, then cut into squares.  I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

Double-Chocolate Strawberry Shortcake

Made this for dessert for our Memorial Day BBQ with friends last night. It was a hit!! So fresh and light!!! Perfect to kick off our summer!!!!



Double-Chocolate Strawberry Shortcake
submitted by Camille
(adapted from kraftfoods)

1 pkg. chocolate cake mix
3/4 cup milk
1 pkg. (4 serving size) chocolate pudding
1 1/2 cups thawed whipped topping (I used light)
3 Tbsp strawberry jam
2 cups sliced fresh strawberries, divided
1 tsp. powdered sugar

Preheat oven to 350 degree's. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes (Mixture will be thick). Gently stir in whipped topping.

Place 1 cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries.; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with powdered sugar just before serving.

Graham Cracker Eclair "Cake"

I have made this recipe a few times many years ago. I totally forgot about it, and then needed something quick and yummy for a funeral luncheoun. I rediscovered this one and then ended up having my 10 year old help me make one for our family for FHE treat a few nights later. YUM!

submitted by Michelle
(from kraftfoods.com)

15  Honey Graham Crackers, broken in half (30 squares), divided

1 pkg.  (3.4 oz.) Vanilla Flavor Instant Pudding

1-1/2 cups cold milk

1 tub  (8 oz.) Whipped Topping, thawed

Arrange 10 graham squares, slightly overlapping, on bottom of 8-inch square pan; set aside. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in Whipped topping.
Spread half the pudding mixture over graham squares in pan; top with layers of 10 of the remaining graham squares, remaining pudding mixture and remaining graham squares.
Refrigerate 3 hours. Spread with frosting just before serving.

Frosting recipe (I almost always use this one I found over at The Sisters cafe that they use on brownies. It is my fave!):

1/2 cup butter

3 1/2 tsp cocoa

6 Tbsp milk

1 tsp vanilla

Powdered Sugar--just add until you get the consistency you want. If it gets too thick just add more milk.

Cinnamon Graham Cracker Cake

Graham crackers have been one of my most FAVORITE snacks since I was a little girl! So imagine how excited I was one I came across this recipe!! I am usually not a cake fan, but with homemade cream cheese frosting...how can you go wrong?! It was a hit here at home, as well as at my husbands office (whenever I make desserts and there is alot, I send them with him to work. Otherwise, I will probably polish it off...sigh).




Cinnamon Graham Cracker Cake
submitted by Camille

32 squares cinnamon graham crackers, crushed
1 cup sugar
1/2 cup butter, softened
5 egg yolks
2 tsp vanilla
1/2 tsp ground cinnamon
2 Tbsp flour
2 tsp baking powder
1 cup milk

To make graham cracker crumbs: Place graham cracker squares into a large plastic ziplock bag, and using a rolling pin, crush crackers into crumbs. Preheat oven to 325 degree's. Grease and flour a 9x13 glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside. Cream sugar and butter until light and fluffy. Add egg yolks, vanilla and cinnamon. Add flour mixture to creamed mixture alternately with milk. Spread into prepared pan. Bake for 20-25 minutes, or until toothpick inserted into cake comes out clean. Cool completely.

Icing

1/3 cup cream cheese
1/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar

Cream together softened and butter until smooth. Add powdered sugar and mix well. Add vanilla and then mix again. Then spread evenly over cooled cake.

Classic Chocolate Bundt Cake

If you are in the need for a SERIOUS chocolate fix, this cake is for you!!!!! Very yummy...but make sure you have alot of milk on hand!!!! Mmmmm....I'm just drooling over this picture and want some more already!!!




Classic Chocolate Bundt Cake
submitted by Camille
(from The Sister's Cafe)


1 devils food cake mix (Dry--don't make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.

Lemonade Party Cake

With my last pregnancy I was on a total lemon kick. It has continued on the past 9 months since I had my baby. Sure wish I knew about this cake back when I was preggo! This lemon cake was so yummy and moist!

Lemonade Party Cake

submitted by Michelle

from Betty Crocker Lemon cake box

1 box Lemon Cake mix

water, veggie oil, and eggs called for on cake mix box

1/2 can (12-oz size) frozen lemonade concentrate, thawed (3/4 cup)

3/4 cup powdered sugar

Heat oven to 350 (325 for darker or nonstick pan). Make cake as directed on box for 13x9-inch pan; cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch. Drizzle lemonade mixture evenly over top of cake. Run a knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours. Frost cake and then enjoy!

Cool Whip Frosting

1 cup cold milk

1/4 cup powdered sugar

small box vanilla pudding

8 oz of Cool Whip

Beat all ingredients together. Spread on cake.

Cheesecake

I made this cheesecake for dessert for Father's Day. It was seriously DELICIOUS!!!! I will have to agree with Melanie from My Kitchen Cafe (from whence this amazing recipe came from!!!) that this is seriously the best cheesecake recipe I have ever tried!!! My husband LOVES a good cheesecake, and he was so happy that I made this for him!!! Yum YUM!!!!




Cheesecake
submitted by Camille
(from My Kitchen Cafe)

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Country Apple Cake w/ Caramel Sauce

I have been wanting to make this recipe ever since my friend gave it to me last year. It is the perfect fall recipe!!! And since we had perfect fall weather this weekend, I had to make it!!! This cake is soooo moist, and so yummy!!! Thanks for the recipe JoElle!!!!

Country Apple Cake w/ Caramel Sauce
submitted by Camille
(a recipe from my friend JoElle)

2 Tbsp oil
1 egg
1 pkg yellow cake mix
3 cups apple pie filling (from two 21 oz. cans)
2 tsp. cinnamon
1/2 tsp nutmeg
1/2 cup chopped walnuts (optional)

Sauce:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter
1/2 cup whipping cream
1 tsp. vanilla

Heat oven to 325. Spray 9x13 pan with Pam. In large bowl, combine oil and egg; beat well. Add cake mix, filling, cinnamon and nutmeg. Stir until moistened. Stir in walnuts. Spread evenly into pan. Bake 45-55 minutes. Cool 30 minutes.

In medium saucepan, mix sugars, butter and cream. Bring to boil, stirring occasionally. Remove from heat; stir in vanilla. To serve, cut warm cake into squares and top each piece with warm sauce. If desired can top with ice cream or whipped cream.

Pumpkin Bars

My 7 year old daughter and I made these for our family's "Family Home Evening" last night. They were DIVINE!!!! So yummy, so moist!!!! It actually is more like a cake...but it is the best darn cake I have ever eaten!!! I 'HEART' pumpkin!!!


Pumpkin Bars
submitted by Camille
(from Sister's Cafe)

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13). Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Banana Cake

I found this recipe at Sisters Cafe. They had it posted as Banana Bars but I made it into a cake. It was so yummy! When making the frosting it makes a TON, but it still tasted great. The whole thing was very moist.

Banana Cake
(from Sisters Cafe)
submitted by Michelle

2/3 C. Sugar
1/2 C. Sour Cream
2 T. Butter, softened
2 egg whites
3/4 C. mashed banana (about 2)
1 C. flour
1/4 tsp. salt
1/2 tsp. baking soda
2 T. Finely chopped walnuts(optional)
1 tsp. vanilla
Heat oven to 375. Spray 9x9" pan. Beat sugar, sour cream, butter, and egg whites in large bowl 1 minute on low speed, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda 1 min. Spread in pan. Bake 20-25 minutes til light brown. Cool completely.

Frosting
1 1/4 C. powdered sugar
1 T. butter, softened
1/2 tsp. vanilla1-2 T. milk