Nate's Loaded Carrot Cake!

Every year for his birthday without fail my husband wants CARROT CAKE. Here is that recipe.

Nate's Loaded Carrot Cake!

Icecream Carrot Cake


2 cups of flour
1 cup sugar
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp. baking soda1-2 tsp. cinnamon
1/8 tsp allspice
1/2 tsp. salt
3 cups finely shredded carrot
4 eggs beaten
3/4 cup veg. oil
1 tsp. vanilla extract
1 T. orange juice
1/2 cup each of pecans, walnuts,
pineapples,coconut,& golden raisins.

Preheat oven to 350.
Line two 9inch pans with wax paper greased on both sides.

In large bowl mix together all dry ingredients.

In medium bowl combine eggs, oil, vanilla, and orange juice. Add this mixture to the dry ingredients stirring until just combined. Pour into 2 9" prepared pans.

Bake for 30-25 minutes. Let cool and frost with cream cheese frosting.

Cream cheese frosting:

1 8oz package cream cheese,softened
1 cup butter
1 T vanilla extract
6 cups powdered sugar

In a large mixing bowl beat the cream cheese and butter until light and fluffy. Add vanilla and slowly add powdered sugar.

Yields: about 4 cups

Ice cream carrot cake variation: Once cake is completely cooled add black walnut(or your choice) icecream in between the layers. Then, freeze cake for 3-4 hours. Finally, frost cake and place back in freezer until 30 minutes prior to serving. Enjoy! 

Kathy's Kookies

Kathy and Creed

Plain Ole' Oatmeal...Plain but tasty :)
My friend Kathy has been through ALOT in the past year. This recipe is dedicated to her cuz she's a neat gal!

2 1/2 cup quick cooking oats
2 cups all purpose flour
1/2 cup Hodgson Mill wheat germ
w/ cinnamon and milled flaxseed
1 tsp baking soda
1 cup butter
4 eggs
1 1/2 cup packed light brown sugar

Preheat oven to 450 degrees Farenheit.

Combine first 4 ingredients in a medium bowl.
In large bowl cream butter,sugar, and eggs.
Add dry ingredients and drop teaspoonfuls of dough unto cookie sheet.
Bake for 8 minutes. Let cool a second and then enjoy!

Tastier version: Add dried cherries and mini semi sweet morsels to the batter. :)

Tastiest version: Add all of the above ingredients plus toasted nuts and coconut! ;)

Tropical Granola

3 cups rolled oats

1 cup Hodgson Mill Wheat Germ
w/ cinnamon &milled flaxseed

1 cup shredded coconut

1 cup cranberries

1 cup dried tropical fruit

(pineapple,papaya,coconut)
1 cup pecans
1/2 cup slivered almonds
1 cup honey
1/4 cup olive oil
1/2 tsp. salt
2 tsp. vanilla

Preheat oven to 325 degrees F.  Combine wheat germ, rolled oats, coconut,cranberries, tropical fruit mix and nuts in a mixing bowl.  In a separate bowl, mix oil, honey, vanilla and salt together and then pour over dry ingredients. Mix completely. Pour mixture unto an edged cookie sheet and bake for 25-30 minutes, stir OFTEN so mixture does not burn.  Remove from oven to cool completely. Store in tightly covered container.  Yield 8-9 cups.

Interchangeable Buttercream Frosting

Hello 2011. Yes I realize it is MAY! I've been working on this recipe since February!
I LOVE buttercream frosting,but I have this problem. I make it different every time. So, here's one that I use as a base and then add to..

2 sticks of salted sweet cream butter
4 cups powdered sugar
1 Tablespoon vanilla extract (or any other extract :)
whipping cream ( or milk,soy milk,rice milk..etc.)
french vanilla liquid coffee-mate creamer (what ever flavor you prefer)


Cream your butter in a mixer. Add sugar slowly 1 cup at a time. Add vanilla extract. Pour whipping cream and creamer in a little at a time until your frosting reaches the consisitency and the taste that you desire. Enjoy! Should keep in the fridge for about a week. Can frost 2 9in layer cake or 24 cupcakes.

CHOCOLATE variation: Add 1/4 cup of Hershey's cocoa powder or more until it reaches the flavor you like. :)
CREAM CHEESE variation: Add a bloack of cream cheese... voila!