Wednesday, March 14, 2012

Carrot Cake


My dad requested that I make a carrot cake for his birthday cake, so I decided to “kill two birds” and blog it! He requested the same cake last year also. It IS good stuff J
     While I was preparing the cake this morning, my almost 3-year-old son asked, “What you making?” I told him, “Carrot cake”. He responded, “Oh, bunny cake. Me help?” I let him add shredded carrots to the bowl.

Anyway, this recipe is just your basic carrot cake with cream cheese frosting.
Very moist!

Spray 9x13” pan with cooking spray.

Preheat oven to 350° F.

In large bowl or electric mixer bowl combine…
2 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt

Carrots are finely shredded

 so they don’t sink to bottom of the cake!
½ tsp. baking soda

In smaller bowl combine…  
2 eggs, slightly beaten
3 c. finely shredded carrot
1 c. vegetable oil

Add wet ingredients to large bowl. Mix to combine wet + dry ingredients.



Spread batter in prepared pan.

Bake about 40 minutes, or until toothpick inserted in center comes out clean.

Cooling

Let cool on wire rack.


Optional: Sprinkle ¼ cup chopped nuts on top. (I used walnuts.)

For "BEST CARROT CAKE IN THE WORLD" (read: moist!):  Make cake & frost day BEFORE Dad's birthday and let chill in fridge (covered) overnight.




Store cake in refrigerator, covered. (Cream cheese frosting needs to be kept cold.)

This recipe was based on one in the Better Homes & Gardens New Cookbook, 14th edition, but I reduced the amount of eggs and increased the oil. Also, the BHG authors baked the cake in two round pans, which takes less time in the oven (about 30-35 minutes).

*Nutrition Facts:
Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
2 c. flour
880
0
4
24
0
2 c. sugar
1440
0
0
0
0
2 tsp. baking powder
0
48
0
0
0
½ tsp. salt
0
50
0
0
0
½ tsp. baking soda
0
24
0
0
0
2 eggs
140
6
0
12
4
3 c. shredded carrot
105
3
9
3
6
1 c. vegetable oil
1920
0
0
0
0
2120
36
0
8
8
¼ c. chopped walnuts
200
0
2
5
2
Total (24 pieces):
6805 kcal
167 %
15 g
52 g
20 %
1 piece:
284 kcal
7 %
0.5 g
2 g
1 %

*Calculated from food packaging and the following website: http://caloriecount.about.com/  
I used “Bakers and Chefs” (Sams Club) brand flour, “Domino” brand sugar, “Morton” brand salt, “Great Value” (Walmart) brand baking powder, “Arm & Hammer” brand baking soda, “Wesson” brand vegetable oil, “Sunny Meadow” brand eggs, and “Diamond” brand walnuts.

This is shared at:
Look What I Made!

Cream Cheese Frosting



Great on carrot cake and other baked goodies!
(Sugar cookies, etc.)


Ingredients:
4 oz. cream cheese
4 Tbsp. margarine
3 c. confectioners’ sugar
1 tsp. vanilla
1 Tbsp. water

Directions:
1. Put cream cheese, margarine, vanilla and 1 cup powdered sugar in medium bowl. Mix with electric mixer. At first it will be crumbly, but then it becomes sticky.

2. Add rest of sugar and water.

3. Mix with electric mixer until it reaches a spreadable consistency.

Makes about 2 cups frosting (enough for a 9x13” rectangle cake). You might want to double this recipe if you are frosting a round cake baked in two layers.

Remember to store baked goods with cream cheese frosting in refrigerator.

This recipe is based on the Better Homes & Gardens New Cookbook, 14th edition, but they soften the margarine and I add water instead.

*Nutrition Facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
3 cups powdered sugar
1440
0
0
0
0
4 oz. cream cheese
400
16
0
8
8
4 Tbsp. margarine
280
20
0
0
0
Total (about 2 cups):
2120 kcal
36 %
0 g
8 g
8 %

 *Calculated from food packaging:
I used “Domino” brand confectioners’ sugar, “Blue Bonnet” brand margarine, and “Great Value” (Walmart) brand cream cheese.

This is shared at:

Wednesday, March 7, 2012

Zesty Veggie Enchiladas


My sis-in-law Trista shared some favorite vegetarian recipes with me several years ago, and here is one of them. I’ve made it regularly ever since!

Ingredients:
3 Tbsp. vegetable oil
1  1/3 c. water
½ c. dry lentils
¼ tsp. salt
8 flour tortillas
2  carrots, sliced
1  zucchini, quartered
       lengthwise and sliced
¾ tsp. chili powder
¾ tsp. ground cumin
14.5 oz. can Mexican-style diced or stewed tomatoes
8 oz. Monterey Jack cheese, shredded

Directions:
1. In small saucepan, combine water, lentils, and salt. Bring to boil. Cover and simmer 20 minutes, until lentils are soft.

2. In large frying pan, heat oil over high heat. Add carrots, chili powder, and cumin. Stir-fry two minutes.

3. Add zucchini. Fry another 3 minutes.


Sometimes I snitch a couple of these…
4. Remove frying pan from heat. Add lentils and half the tomatoes and half the cheese. This is your enchilada filling.

5. Preheat oven to 350 ° F.

6. Spray 9x13” pan with cooking spray.

7. Evenly distribute vegetable-cheese filling into 8 tortillas. Roll them up seam-side down in pan.


Assembly
8. Cover with foil. Bake 8 minutes.

    Uncover and bake 10 more minutes.

9. Pull pan out of oven and cover enchiladas with remaining tomatoes and cheese. Bake 5 more minutes.


Zesty!

*Nutrition Facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
3 Tbsp. olive oil
360
0
0
0
0
½ c. dry lentils
160
0
22
20
4
¼ tsp. salt
0
25
0
0
0
8 medium (8”) flour tortillas
1120
144
8
32
64
2 carrots
50
4
4
2
4
Zucchini
31
1
2
2
3
14.5 oz. can “Fire Roasted” Tex Mex Style Diced Tomatoes
140
105
7
7
14
8 oz. Monterey Jack cheese
880
64
0
56
160
Total (8 enchiladas):
2741 kcal
343 %
43 g
119 g
249 %
1 enchilada:
343 kcal
43 %
5 g
15 g
31 %

*Calculated from food packaging and the following website http://nutritiondata.self.com/facts/  

I used “Members Mark” (Sams Club) brand olive oil, “Great Value” (Walmart) brand lentils, Fire Roasted Tex Mex Style Diced Tomatoes, and Monterey Jack cheese, “Mission” brand flour tortillas, and “Morton” brand salt.

Shared at:
Look What I Made