Friday Desserts
Today's desserts post deals with a little of this, a little of that, and a whole lot of yum. Check out the Key Lime Pie Mousse, the No-Bake Lemon Icebox Pie, and the rest of today's yumminess. Enjoy!
ORIGINAL FANTASY FUDGE
I found this on allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
KEY LIME PIE MOUSSE
This is from Makinze Gore, currently senior food editor at Delish. This yumminess begins, "Nothing says summer quite like a tart key lime pie. That being said, when you’re not in the mood to make a whole pie (or are looking for the cutest shareable dessert), then this mini dessert is the one for you. This mousse is every bit as refreshing, with a fluffy texture and a crispy oat crumble we could eat on its own. The sweet and tart combo hits all of the right notes for a quintessential summer dessert—it’s the perfect refreshing bite after too-hot days in the sun.
"Concerning the limes: Key limes are more tart than traditional limes; they’re worth finding for this mousse. We promise, your effort will be more than rewarded. 😉"
To view this online, go to https://getpocket.com/explore/item/key-lime-pie-mousse.
Ingredients
For the Crumble
4 graham crackers
3/4 c. rolled oats
1/3 c. packed light brown sugar
3 tbsp. all-purpose flour
6 tbsp. cold butter, cubed
For the Mousse
1-1/2 c. heavy cream
1/4 c. powdered sugar
1 c. sweetened condensed milk
1/3 c. freshly squeezed key lime juice
1 tsp. pure vanilla extract
Green food coloring (optional)
Key lime wedges, for garnish
Directions
Preheat oven to 350°. In a food processor, pulse graham crackers into fine crumbs. In a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour. Add butter and use your hands to cut into mixture until pea-sized and mixture starts to hold together. Spread mixture into an even layer on a baking sheet. Bake until golden and crisp, about 20 minutes, stirring halfway through. Let cool.
Make mousse: In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream and powdered sugar into stiff peaks. Remove about 1 cup of whipped cream to reserve for topping.
In a medium bowl, combine condensed milk, lime juice, vanilla, and a small drop of food coloring, if using. Add to bowl of whipped cream. Gently fold in until just combined.
Assemble: Add about 1/4 cup of crumble to the bottom of 4 glasses. Top with two large spoonfuls of mousse, then repeat with another layer of crumble and mousse.
Place reserved whipped cream in a piping bag fitted with a large closed star tip, and pipe onto mousse. Top with any remaining crumble and a lime wedge in each glass.
Keep refrigerated until ready to serve.
NO-BAKE LEMON ICEBOX PIE
This is from Betty Crocker, and begins, "Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!" The recipe ends with, "This is one of Betty’s easiest lemon pies to make, but it’s not the only one. We’ve got tons more lemon pie recipes for you to choose from, plus details on how to make a traditional pie crust. With Betty’s help, making the lemon pie of your dreams is simpler than you think!"
Prep Time: 60 minutes; Total Time: 8 hours; Servings: 8
To view this online, click here.
Ingredients
Crust
1-1/2 cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
Filling
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel
Directions
In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
Serve with whipped cream if desired.
Tips from the Betty Crocker Kitchens
tip 1
Crush graham crackers in food processor or in sealed food-storage plastic bag with rolling pin.
CHERRY PIE
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "In this classic and adaptable cherry pie recipe, you can use either sour cherries or sweet ones, fresh or frozen. Lemon zest and juice are mixed with the sweet cherries to add brightness and tang. But you can skip this step with sour cherries, which have their own natural acidity. Serve this pie warm or at room temperature, preferably within 24 hours of baking for the flakiest crust. Ice cream or whipped cream are optional, but very nice with the syrupy filling."
Time: About 2 hours, plus 3 hours' chilling and cooling; Yield: 8 servings
This was featured in "A Cherry Pie That’s as Sweet (or Sour) as You Want It to Be", and can be viewed online at https://cooking.nytimes.com/recipes/1024323-cherry-pie.
Ingredients
For the Pie Dough
2-1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon fine sea salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
3 to 7 tablespoons ice water, plus more as needed
For the Filling
1/2 to 1 cup granulated sugar
2 to 3 tablespoons instant tapioca
1/4 teaspoon ground cinnamon or cardamom
2 pounds sour or sweet cherries (about 6 cups), pitted (or 20 ounces pitted frozen cherries)
1 lemon (optional)
3 tablespoons heavy cream
Demerara sugar, for sprinkling
Directions
Make the crust: In a large mixing bowl or the bowl of a food processor, whisk or pulse together the flour and salt. Add the butter.
If using a bowl, toss with your hands until the butter pieces are well coated with flour. Cut the butter into the flour by pressing the pieces between your fingertips, flattening the cubes into big flakes and continuing to toss them in the flour to recoat the flakes. If using a food processor, pulse butter into the flour until the pieces are about the size of lima beans.
Mix or pulse in 3 tablespoons ice water, tossing it with the flour in the bowl if working by hand. Continue to add ice water, 1 to 2 tablespoons at a time, pulsing briefly or tossing well, until the dough begins to come together. Press the dough together if working by hand.
Form the dough into two disks about 1-inch thick. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days before using. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator.)
Heat oven to 425 degrees. Place a baking sheet on the bottom rack.
Make the filling: In a bowl of a food processor (you don’t have to wash it out if you used it for the dough), combine sugar (use 1/2 cup for sweet cherries and up to 1 cup for sour cherries), tapioca (use more for a thicker, solid filling, and less for looser, juicier filling), and cinnamon or cardamom. Run the motor until tapioca is finely ground.
Place cherries in a large bowl, and add sugar and tapioca mixture. Toss gently to combine. If using sweet cherries, zest the lemon into the bowl, then squeeze in the juice and toss well. (Sour cherries don’t need the extra acidity, so skip this if using.)
Using a rolling pin, roll out one disk of the dough on a lightly floured surface and into a 12-inch round, about 3/8-inch thick. Fit the dough into a 9-inch pie plate, preferably metal for the crunchiest crust. Roll remaining dough for the top crust into an 11-inch round.
Pour the cherry mixture into the crust and top with the remaining round of dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or press down with the tines of a fork. Cut a few steam vents in the center of the pie.
Brush the top crust with cream and sprinkle generously with Demerara sugar. Carefully place pie on the hot baking sheet in the oven. Bake until the crust is dark golden brown and the filling bubbles up, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing the filling to set before serving.
ONE-LAYER FROSTED CARROT CAKE
This comes from Diana Rattray, who writes for The Spruce Eats. She wrote, "This quick-and-easy one-layer frosted carrot cake is baked in an 8 or 9-inch square pan, a nice size for most small families.
"Adding raisins or chopped dates to this already moist cake makes for an even moister end product. The recipe easily can be doubled, and baked in a 13 x 9-inch pan. The frosting recipe will be ample for topping a sheet pan cake of this size.
"If you choose to make a layer cake, double the recipe for the batter and bake two (9-inch) round pans. Cut each 9-inch layer in half horizontally to make a four-layer cake. Fill and frost with a double recipe of cream cheese frosting."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes, Makes 9 servings
View this online at https://www.thespruceeats.com/one-layer-carrot-cake-3052459.
Ingredients
For the Cake:
1-1/4 cups all-purpose flour (stirred before measuring)
1 cup granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup vegetable oil
2 large room-temperature eggs
2 teaspoons vanilla
1 cup grated carrots
1 cup chopped walnuts
Optional: 1/2 cup raisins or chopped dates
For the Frosting:
1 (3-ounce) package room-temperature cream cheese
1 tablespoon warm water
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
Directions
Make the Cake
Gather the ingredients.
Preheat oven to 325 F. Grease and flour an 8- or 9-inch square pan and set aside.
Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla. Blend for 1 minute on low speed of electric mixer.
Stir carrots, nuts, and optional raisins or dates into the batter. Pour into the prepared pan.
Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean. Cool completely on a wire rack. Frost cooled cake with cream cheese frosting. Store leftovers in the refrigerator. Let come to room temperature before serving.
Make the Frosting
Gather the ingredients.
In a medium bowl, beat cream cheese with water and vanilla until well mixed. Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.
This recipe will yield about 1-1/2 cups, enough to frost the top and sides of a 9-inch square cake or the top of a 13x9-inch cake. Double this recipe to frost a layer cake.
Serve and enjoy!
ORIGINAL FANTASY FUDGE
I found this on allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
KEY LIME PIE MOUSSE
This is from Makinze Gore, currently senior food editor at Delish. This yumminess begins, "Nothing says summer quite like a tart key lime pie. That being said, when you’re not in the mood to make a whole pie (or are looking for the cutest shareable dessert), then this mini dessert is the one for you. This mousse is every bit as refreshing, with a fluffy texture and a crispy oat crumble we could eat on its own. The sweet and tart combo hits all of the right notes for a quintessential summer dessert—it’s the perfect refreshing bite after too-hot days in the sun.
"Concerning the limes: Key limes are more tart than traditional limes; they’re worth finding for this mousse. We promise, your effort will be more than rewarded. 😉"
To view this online, go to https://getpocket.com/explore/item/key-lime-pie-mousse.
Ingredients
For the Crumble
4 graham crackers
3/4 c. rolled oats
1/3 c. packed light brown sugar
3 tbsp. all-purpose flour
6 tbsp. cold butter, cubed
For the Mousse
1-1/2 c. heavy cream
1/4 c. powdered sugar
1 c. sweetened condensed milk
1/3 c. freshly squeezed key lime juice
1 tsp. pure vanilla extract
Green food coloring (optional)
Key lime wedges, for garnish
Directions
Preheat oven to 350°. In a food processor, pulse graham crackers into fine crumbs. In a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour. Add butter and use your hands to cut into mixture until pea-sized and mixture starts to hold together. Spread mixture into an even layer on a baking sheet. Bake until golden and crisp, about 20 minutes, stirring halfway through. Let cool.
Make mousse: In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream and powdered sugar into stiff peaks. Remove about 1 cup of whipped cream to reserve for topping.
In a medium bowl, combine condensed milk, lime juice, vanilla, and a small drop of food coloring, if using. Add to bowl of whipped cream. Gently fold in until just combined.
Assemble: Add about 1/4 cup of crumble to the bottom of 4 glasses. Top with two large spoonfuls of mousse, then repeat with another layer of crumble and mousse.
Place reserved whipped cream in a piping bag fitted with a large closed star tip, and pipe onto mousse. Top with any remaining crumble and a lime wedge in each glass.
Keep refrigerated until ready to serve.
NO-BAKE LEMON ICEBOX PIE
This is from Betty Crocker, and begins, "Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!" The recipe ends with, "This is one of Betty’s easiest lemon pies to make, but it’s not the only one. We’ve got tons more lemon pie recipes for you to choose from, plus details on how to make a traditional pie crust. With Betty’s help, making the lemon pie of your dreams is simpler than you think!"
Prep Time: 60 minutes; Total Time: 8 hours; Servings: 8
To view this online, click here.
Ingredients
Crust
1-1/2 cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
Filling
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel
Directions
In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
Serve with whipped cream if desired.
Tips from the Betty Crocker Kitchens
tip 1
Crush graham crackers in food processor or in sealed food-storage plastic bag with rolling pin.
CHERRY PIE
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "In this classic and adaptable cherry pie recipe, you can use either sour cherries or sweet ones, fresh or frozen. Lemon zest and juice are mixed with the sweet cherries to add brightness and tang. But you can skip this step with sour cherries, which have their own natural acidity. Serve this pie warm or at room temperature, preferably within 24 hours of baking for the flakiest crust. Ice cream or whipped cream are optional, but very nice with the syrupy filling."
Time: About 2 hours, plus 3 hours' chilling and cooling; Yield: 8 servings
This was featured in "A Cherry Pie That’s as Sweet (or Sour) as You Want It to Be", and can be viewed online at https://cooking.nytimes.com/recipes/1024323-cherry-pie.
Ingredients
For the Pie Dough
2-1/2 cups all-purpose flour, plus more for surface
1/2 teaspoon fine sea salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
3 to 7 tablespoons ice water, plus more as needed
For the Filling
1/2 to 1 cup granulated sugar
2 to 3 tablespoons instant tapioca
1/4 teaspoon ground cinnamon or cardamom
2 pounds sour or sweet cherries (about 6 cups), pitted (or 20 ounces pitted frozen cherries)
1 lemon (optional)
3 tablespoons heavy cream
Demerara sugar, for sprinkling
Directions
Make the crust: In a large mixing bowl or the bowl of a food processor, whisk or pulse together the flour and salt. Add the butter.
If using a bowl, toss with your hands until the butter pieces are well coated with flour. Cut the butter into the flour by pressing the pieces between your fingertips, flattening the cubes into big flakes and continuing to toss them in the flour to recoat the flakes. If using a food processor, pulse butter into the flour until the pieces are about the size of lima beans.
Mix or pulse in 3 tablespoons ice water, tossing it with the flour in the bowl if working by hand. Continue to add ice water, 1 to 2 tablespoons at a time, pulsing briefly or tossing well, until the dough begins to come together. Press the dough together if working by hand.
Form the dough into two disks about 1-inch thick. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days before using. (It can also be frozen for up to 3 months, then thawed overnight in the refrigerator.)
Heat oven to 425 degrees. Place a baking sheet on the bottom rack.
Make the filling: In a bowl of a food processor (you don’t have to wash it out if you used it for the dough), combine sugar (use 1/2 cup for sweet cherries and up to 1 cup for sour cherries), tapioca (use more for a thicker, solid filling, and less for looser, juicier filling), and cinnamon or cardamom. Run the motor until tapioca is finely ground.
Place cherries in a large bowl, and add sugar and tapioca mixture. Toss gently to combine. If using sweet cherries, zest the lemon into the bowl, then squeeze in the juice and toss well. (Sour cherries don’t need the extra acidity, so skip this if using.)
Using a rolling pin, roll out one disk of the dough on a lightly floured surface and into a 12-inch round, about 3/8-inch thick. Fit the dough into a 9-inch pie plate, preferably metal for the crunchiest crust. Roll remaining dough for the top crust into an 11-inch round.
Pour the cherry mixture into the crust and top with the remaining round of dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or press down with the tines of a fork. Cut a few steam vents in the center of the pie.
Brush the top crust with cream and sprinkle generously with Demerara sugar. Carefully place pie on the hot baking sheet in the oven. Bake until the crust is dark golden brown and the filling bubbles up, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing the filling to set before serving.
ONE-LAYER FROSTED CARROT CAKE
This comes from Diana Rattray, who writes for The Spruce Eats. She wrote, "This quick-and-easy one-layer frosted carrot cake is baked in an 8 or 9-inch square pan, a nice size for most small families.
"Adding raisins or chopped dates to this already moist cake makes for an even moister end product. The recipe easily can be doubled, and baked in a 13 x 9-inch pan. The frosting recipe will be ample for topping a sheet pan cake of this size.
"If you choose to make a layer cake, double the recipe for the batter and bake two (9-inch) round pans. Cut each 9-inch layer in half horizontally to make a four-layer cake. Fill and frost with a double recipe of cream cheese frosting."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes, Makes 9 servings
View this online at https://www.thespruceeats.com/one-layer-carrot-cake-3052459.
Ingredients
For the Cake:
1-1/4 cups all-purpose flour (stirred before measuring)
1 cup granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup vegetable oil
2 large room-temperature eggs
2 teaspoons vanilla
1 cup grated carrots
1 cup chopped walnuts
Optional: 1/2 cup raisins or chopped dates
For the Frosting:
1 (3-ounce) package room-temperature cream cheese
1 tablespoon warm water
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
Directions
Make the Cake
Gather the ingredients.
Preheat oven to 325 F. Grease and flour an 8- or 9-inch square pan and set aside.
Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla. Blend for 1 minute on low speed of electric mixer.
Stir carrots, nuts, and optional raisins or dates into the batter. Pour into the prepared pan.
Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean. Cool completely on a wire rack. Frost cooled cake with cream cheese frosting. Store leftovers in the refrigerator. Let come to room temperature before serving.
Make the Frosting
Gather the ingredients.
In a medium bowl, beat cream cheese with water and vanilla until well mixed. Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.
This recipe will yield about 1-1/2 cups, enough to frost the top and sides of a 9-inch square cake or the top of a 13x9-inch cake. Double this recipe to frost a layer cake.
Serve and enjoy!
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