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3 Looks for a Summer Wedding

It seems not too long ago when I shared three looks to wear to a spring wedding. But that season has come and gone so quickly, and summer is upon us. And it is the biggest season of the year for weddings, so chances are you have a few invites and may be wondering what to wear. It's pretty easy to figure out summer wedding attire if you keep the location in mind.

Of course you have the invite to start with as well. It should say "Black Tie Attire" or "Black Tie Optional" or perhaps something like "Formal Beach Attire," and it will have the ceremony time. Generally indoor evening weddings call for more formal attire than outdoor afternoon weddings.

For an indoor wedding, no matter what time of year, you can never go wrong with a Black Formal Dresses. An elegant knee-length cocktail dress, like this FAIRY COUPLE Women's Off the Shoulder Lace Vintage Wedding Party Cocktail Dress is perfect for a black-tie optional indoor wedding, while a sleeveless o…

Classic Spiced Carrot Cake



I've tried carrot cake a lot of different ways over the years, with pineapple and coconut and all sorts of raisins; but what I really love is a classic carrot cake, starting with a yummy spice cake (similar to what you would use to make a pumpkin spice cake) and one pound of freshly-grated carrots and nothing else! If you're in a pinch, you know what I always say, there's no shame in using a box mix!! You can still add fresh carrots or coconut flakes, raisins, etc. And remember that all of the spices are optional. If all you have on hand is cinnamon, that's fine! If you have allspice or pre-mixed apple pie or pumpkin pie spice with a few of those ingredients - nutmeg, cloves, etc., that's fine too. Just add about one tsp to start and add more if you don't think the batter has enough of that fall-spice flavor. What do you like to put in your carrot cake?


INGREDIENTS
*makes two 9-inch rounds or 12 cupcakes
  • 2 cups all-purpose flour
  • 1 tbs ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp 
  • 1/4 tsp salt
  • 2 cups packed light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil or butter
  • 1 cup milk (or dairy-free option)
  • one pound of freshly-grated carrots
  • optional - garnish with chopped pecans

DIRECTIONS
  1. Preheat oven to 350 degrees Fahrenheit. Grease your cake pans or line a cupcake pan.
  2. In a large bowl, soften the butter or add oil and mix in the sugar, eggs, vanilla, and milk. Mix until thoroughly combined.
  3. In a separate bowl, whisk together the dry ingredients - flour, spices, baking soda, and baking powder and slowly add to the wet mixture. Blend until just combined.
  4. Fold in the carrots and any other things you want like raisins or coconut flakes.
  5. Bake about 25-30 minutes or until center is cooked through.
My munchkins can't have dairy, so we skip on the cream cheese frosting. Though Duncan Hines makes a very tasty Cream Cheese Frosting that is gluten-free and milk-free! If you want the real deal, here is a great basic cream cheese frosting recipe. Enjoy!


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http://www.domesticate-me.com/carrot-cake-whoopie-pies-with-maple-cream-cheese-frosting/

Comments

  1. Mmmmm...carrot cake! (Wait'll William sees this one!)

    ReplyDelete
  2. For me it's a tie between carrot cake and black forest! Both are irresistible!

    ReplyDelete

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