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carrot cake
INGREDIENTS
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3 cups grated carrots
- 1 cups chopped pecans
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 4 cups confectioners' sugar
DIRECTIONS
- Preheat oven to 350 degrees F. Greese and flour a 9x13 in pan.
- In a large mixing bowl, beat together eggs, oil, white sugar and 2 tsp vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioner's sugar and 1 tsp vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cake.
pumpkin roll cake
INGREDIENTS
- 3 eggs
- 1 cup white sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 3/4 cup all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup chopped walnuts
- 6 oz cream cheese, softened
- 1 cup confectioner's sugar
- 1/4 cup butter, softened
- 1/2 tsp vanilla extract
DIRECTIONS
- Preheat oven to 375 degrees F.
- In a mixing bowl, beath eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- In another bowl, combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
- Grease a 15x10x1 in baking pan; line with waxed paper. Greese and flour the paper. Spread batter into pan; sprinkle with walnuts.
- Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.
- Immediately turn out onto a linen towel dusted with confectioner's sugar. Peel off sugar and roll cake up in the towel, starting with the short end. Cool.
- Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioner's sugar, butter, and vanilla until fluffy.
- Carefully unroll the cake. Spread filling over cake within 1 in of edges. Roll up again. Cover and chill until serving. Dust with additional confectioner's sugar, if desired.