Carrot Cake with Cream Cheese Icing (in a 9x13 pan)

 MY FAVORITE

Ingredients

Ingredient Checklist

• 2 cups all-purpose flour
  2 teaspoons baking powder
  2 teaspoons baking soda
  ½ teaspoon salt
  2 teaspoons ground cinnamon
  2 cups white sugar
  4 eggs
  1 ⅓ cups vegetable oil
  4 cups grated carrots
  ¾ cup chopped walnuts

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F.   Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

• Step 2

  In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.

• Step 3

  Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting

1/2 Cup Butter
8 oz. Cream Cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Notes

Use 1 cup unsweetened applesauce and 1/3 cup oil inst4ead of the full amount of oil.

This recipe also makes great cupcakes.
Mini muffins cook about 15 minutes, regular size muffins about 25 minutes.

Orange Creamsicle Cake

 

Ingredients

1 white cake mix
1 cup orange juice
1 (6 ounce) box of orange Jell-O
2 cups boiling water
1 (3.4 ounce) box instant vanilla pudding
1 cup milk
1 (8 ounce) container Cool Whip, thawed
orange candy slices

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Mix the cake mix according to the back of the box, but substitute orange juice in place of the water called for.
3. Bake for the time required on the back of the box. Remove from oven and cool 5 minutes.
4. Use a fork to poke holes over the top of the cake.
5. Dissolve the orange Jell-O in boiling water. Pour the Jell-O over the top of the cake, making sure it goes in the holes. Cool completely in the refrigerator.
6. Whisk together the vanilla pudding mix and milk. Fold in the Cool Whip.
7. Spread over the top of the cooled cake. Cut into 24 pieces. Store in a covered container in the refrigerator.
8. Garnish with pieces of the orange candy right before serving.

This recipe comes from:  Inside Bru Crew Life

Blueberry, Apple and Pineapple Dump Cake

There really are no easier recipes than "Dump" Cakes.

Ingredients

• 1 can (21 ounces) apple pie filling
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 package (12 ounces) frozen unsweetened blueberries, OR Fresh blueberries.
• 1/2 cup sugar
• 1 package white cake mix (regular size)
• 2/3 cup butter, melted
• 1 cup chopped walnuts
• 1/2 cup sliced almonds

Directions

• Preheat oven to 350°. Mix pie filling and pineapple in a greased 13x9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir).
  
• Bake until golden brown and bubbly, 45-55 minutes. Serve warm.

Test Kitchen tips

Try serving this dessert in a dish with half-and-half, heavy cream or ice cream.

Toast the nuts separately before adding to the dish for extra crunch and flavor.

Mama's Rum Cake

A double dose of rum in the cake and in the glaze makes this cake extra moist and fragrant. One bite and you’ll see why it’s a favorite.

Ingredients

Cake

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 large egg yolk
3/4 cup (6 oz.) gold rum (such as Bacardí Gold)
3/4 cup heavy cream

Rum Syrup

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup (4 oz.) gold rum (such as Bacardí Gold)
1/2 teaspoon vanilla extract

How to Make It

Step 1

Prepare the Cake: Preheat oven to 350°F. Generously coat a 10-inch (10- to 15-cup) Bundt pan with cooking spray; set aside. Stir together flour, baking powder, baking soda, and salt in a bowl; set aside.

Step 2

Beat butter, sugar, and vanilla in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, and egg yolk, beating well after each addition. Reduce mixer speed to low; gradually beat in rum. Add flour mixture to egg mixture in thirds, alternately with heavy cream, beginning and ending with flour mixture, beating on low after each addition.

Step 3

Transfer batter to prepared Bundt pan, smoothing the top. Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 50 to 55 minutes (cover loosely with aluminum foil after 30 minutes to prevent excess browning, if needed). Remove from oven.

Step 4

During final 10 minutes of bake time, prepare the Rum Syrup: Melt butter in a saucepan over medium. Add sugar and 1/4 cup water; let mixture come to a boil. Boil, stirring occasionally, until syrupy, about 5 minutes. Carefully add rum and vanilla. (Mixture will bubble.) Boil, stirring often, 1 minute. Remove from heat.

This recipes comes from Southern Living

Banana Layer Cake with Cream Cheese Frosting

Cake:
1 cup mashed bananas - about 2 large bananas
1 cup buttermilk, or can use soured milk (add 1 tablespoon vinegar to a cup and fill up with milk; let sit a minute)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened- 1/2 cup
1 3/4 cup granulated sugar
2 eggs, lightly beaten
1 tablespoon vanilla

Instructions:

1. Preheat oven to 350 degrees, (or if you are using dark pans, then 325). Grease 2 9 inch round layer cake pans.
2. In a bowl, mash the bananas well using a fork. Stir in the buttermilk.
3. Mix flour, baking soda, baking powder, and salt together in separate bowl.
4. Cream Butter and sugar together in a large bowl. Stir in the eggs and vanilla.
5. Alternately add the dry and wet ingredients into the butter mixture, beating well after each addition. Pour the batter evenly into the 2 prepared cake pans.
6. Bake in preheated oven for about 35 minutes, or until cake springs back when lightly touched in the center. Or you may test with a toothpick. Cool cake in pans on wire racks for 10 minutes, then invert cakes onto cooling racks and let cool completely. At this point, you can frost the cake, or wrap each layer well in plastic wrap and store in the refrigerator overnight. Then assemble and frost the next day.

Cream Cheese Frosting:

8 ounces cream cheese, room temperature
1 stick (1/2 cup) softened butter
31/2-4 cups powdered sugar
1 teaspoon vanilla

In a large bowl, cream the butter and cream cheese together with a mixer.
mix in the vanilla. Add the powdered sugar in about 3 additions, mixing well after each addition. If the frosting seems too stiff, you may add a tablespoon of cream or milk and mix until creamy.

To frost the cake: 
Place one cake layer on cake platter. Add about 3/4 to 1 cup of frosting on the cake and spread evenly to the edge. Top with the remaining cake layer and press cake gently down. Add remaining frosting to top and smooth down and around the sides. I usually swirl the top of the frosting with a knife. I like to refrigerate the cake for 30-60 minutes to set the frosting well.
Slice, serve and enjoy!

From Lynda's Recipe Box