Carrot Cake Sandwich

IMG_9618

Absolutely messy…but worth every finger lick. This is a great Easter dessert for kiddos & for the kids in all of us!

So go ahead & top off your chocolate bunny filled bellies with this delicious recipe…and if you aren’t leaning towards cookies this year try my vegan carrot cake or carrot cake donuts recipes!

Let’s get to the yum…

  1. Preheat the oven to 350degrees & line 2 baking sheets with parchment paper
  2. In a small bowl toss 2C shredded carrots & 3T brown sugar – then line a colander with 2 paper towels & place mixture inside to let seep – set aside for 10minutes
  3. In a large bowl whisk together 1C flour, 1/2C brown sugar, 1t cinnamon 1/4t baking soda & 1/4t salt
  4. In a microwavable bowl melt 2T butter then stir in: 2T canola oil, 1t grated orange rind, 1/2t vanilla extract & 1 egg
  5. Combine the liquid bowl with the dry & then add the carrot mixture
  6. Grab your cookie sheets, drop dough roughly 2 inches apart (~ 14cookies) & bake for ~11minutes

While baking whisk together 4oz cream cheese, 2T melted butter, 1/4t vanilla extract & 1/8t salt – then slowly add in 1C powdered sugar. Whisk or beat for 3minutes til mixture gets thicker.

Nutritional Info Per Sandwich (Makes 6): as mentioned in prior posts, calories don’t count during the holidays 

Continue reading for ingredient list & original recipe…

Continue reading

Carrot Cake Donut with Sweet Cream Cheese Icing

IMG_8519

I made these baked donuts for my hub to take to the office for all to snack on. Don’t fret, I of course munched on one to make sure they were up to par before sending him off with them – and omg amazing, these babies were delicious!

And really, you can have these as your breakfast or as a treat for dessert, enjoy!

  1. Preheat oven to 350degrees & grease your donut pan with coconut oil spray
  2. In a large bowl mix 2C GF all purpose flour, 2/3C coconut sugar, 1T baking powder, 1.5t cinnamon, 1/2t ground nutmeg, 1/4t all spice & 1/4t salt
  3. In a side bowl mix 5T melted/cooled butter, 2 eggs, 1C vanilla almond milk & 2t vanilla extract – beat together
  4. Combine the wet bowl into the dry mixture & stir til fully combined – fold in 1.5C shredded carrots
  5. Transfer the batter into a Ziploc baggie & cut a small portion off one of the tips
  6. Pipe the batter into the pre-greased donut pan & bake for 10-12minutes
  7. Remove & let cool on a wire rack
  8. While donuts are cooling, mix together 8oz of cream cheese, 4T butter, 1C powdered sugar & 1t vanilla extract – whisk until it become fluffy & combined

Top donuts with the icing & chopped walnuts (or carrots)!

Nutritional Info Per Serving w Icing (Makes 18): 220 calories – 9.5 grams of fat – 32 carbs – 2.5 grans of protein

Continue reading for ingredient list & original recipe…

Continue reading

Meatless Monday: Vegan Carrot Cake

_MG_1754

I decided to end our mini vacation with a bang – vegan carrot cake for the family! First off, both my brother & dad cringe at the word vegan. So I had to trip them up, this cake sure had them both at hello and kept my attention all the way until I finished my third slice (yes 3 slices, sigh of delight)!

Honestly this cake was SO moist, and all the flavors blended perfectly – the ginger, maple syrup & the cardamon brought this dish together…my mouth is watering while thinking about it again, enough said. YUM!

  1. Preheat oven to 350degrees
  2. In a large bowl combine: 2C whole wheat flour, 1t baking soda, 1.5t baking powder, 2t ground cinnamon, 1t ground cardamon & 1/2t salt – stir
  3. After stirring add in: 1/2C Earth Balance Original natural buttery spread, 1.5C brown sugar, 1C plain applesauce, 1t minced ginger, 1/2C fresh OJ & 1/2C water
  4. Stir until all is mixed thoroughly, then fold in 2C shredded carrots
  5. Spray two 9″ pans with cooking oil & split batter – bake for 25-45minutes or until toothpick comes out clean (mine took 25)

While cakes are cooling make the TWO types of icing…

  1. In a small bowl blend: 1t minced ginger, 1/2C pureed pineapple & 1.5C powdered sugar – beat until smooth consistency 
  2. In another bowl blend: 1/4C maple syrup & 1C powdered sugar – beat until smooth

To serve place the first layer of the cake on a serving dish, spread pineapple ginger filling on top. Then layer with second cake & spread maple glaze on top. Sprinkle with shredded carrots & slice up to serve!

P.S. I also tricked both my pops & bro to think my tofu stuffed shells were actually ricotta stuffed shells – they bought it! So get on it, switch it up & try it out!!

Nutritional Info Per Slice (Makes 12 Slices): 390 calories – 8 grams of fat – 79 carbs – 4 grams of protein…and a slice is worth every calorie!

For ingredient list & original recipe continue reading…

Continue reading

%d bloggers like this: