Carrot Cake and Cream Cheese Frosting

When I was growing up, each family member had a specific birthday cake that was made each year.  My mom had Angel Food Cake, my dad had German Chocolate, and I had Carrot Cake.  There is always extra frosting, which I would eat for days after my birthday :)

Carrot Cake
Ingredients
2 cups sugar
1 1/2 cups oil
4 eggs
2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
3 cups shredded carrots (about 6 medium carrots)
1 cup chopped walnuts

Preparation

1. Blend sugar and oil until moist
2. Add eggs 1 at a time, mix well
3. In a large bowl, sift together flour, salt, cinnamon, baking powder and soda
4. Add egg mixture to the flour mixture and mix until completely blended
5. Add carrots and walnuts
6. Pour into 9x13" baking pan
7. Bake at 300* for 40 minutes.
8. Let cool, then top with cream cheese frosting and sprinkle with walnuts.

Cream Cheese Frosting
Ingredients
1 teaspoon vanilla
1 8 oz. package of Philly Cream Cheese
1 1 pound box of powdered sugar
1/2 stick butter

Preparation

1. Mix all ingredients in a bowl on medium high until creamy. 

Lemonade Layer Cake

I discovered this recipe while attempting to replicate an Olive Garden dessert for my boyfriend in college.  Ended up tasting far better than the restaurant version.

 

Cake

Ingredients

1 1/3  cups  granulated sugar
6  tablespoons  butter, softened
1  tablespoon  grated lemon rind
3  tablespoons  thawed lemonade concentrate
2  teaspoons  vanilla extract
2  large eggs
2  large egg whites
2  cups  all-purpose flour
1  teaspoon  baking powder
1/2  teaspoon  salt
1/2  teaspoon  baking soda
1 1/4  cups  fat-free buttermilk
Cooking spray


Preparation

1. Preheat oven to 350°.
2. Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. 
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. 
4. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
5. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. 
6. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. 
7. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Frosting

Ingredients

2  tablespoons  butter, softened
2  teaspoons  grated lemon rind
2  teaspoons  thawed lemonade concentrate
1/2  teaspoon  vanilla extract
8  ounces  1/3-less-fat cream cheese
3 1/2  cups  powdered sugar

Preparation

1. Place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. 
2. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
3. Place 1 cake layer on a plate; spread with 1/2 cup frosting. 
4. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Red Velvet Cake with Buttercream Frosting

Beautiful cake for a fancy occasion.  Takes a little effort and you have to make sure not to stain everything red, but totally worth it.

Cake Directions

Ingredients
Cooking spray
1 1/4  cups  granulated sugar
1/3  cup  vegetable shortening
1/2  cup  egg substitute
1  tablespoon  unsweetened cocoa
1  (1-ounce) bottle red food coloring
2  cups  cake flour
1/2  teaspoon  salt
1  cup  low-fat buttermilk
1  teaspoon  vanilla extract
1  tablespoon  white vinegar
1  teaspoon  baking soda

Preparation

1. Preheat oven to 350°.
2. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set pans aside.
3. Place granulated sugar and shortening in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add egg substitute; beat well. 
4. Combine cocoa and food coloring in a small bowl, stirring with a whisk; add to sugar mixture, stirring well to combine.
5. Lightly spoon the cake flour into dry measuring cups, and level with a knife. Combine cake flour and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1 teaspoon vanilla. Combine vinegar and baking soda; add to batter, stirring well. 
6. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.

 Frosting Ingredients 

Ingredients 
3/4  cup  fat-free milk
3/4  cup  all-purpose flour
1/2  cup  butter, softened
2  teaspoons  vanilla extract
1/8  teaspoon  salt
2 1/2  cups  powdered sugar

Preparation

1. Combine milk and all-purpose flour in a small, heavy saucepan over medium heat. Cook 3 minutes or until mixture forms a very thick paste, stirring constantly with a whisk. Spoon into a bowl; cover surface with plastic wrap. Refrigerate 45 minutes or until chilled. 
2. Place butter in a medium bowl, and beat with a mixer at medium speed until creamy. Add 2 teaspoons vanilla, 1/8 teaspoon salt, and chilled flour mixture; beat until smooth. Gradually add powdered sugar, beating just until blended (do not overbeat).
3. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.