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KCL Friday Finds

Happy weekend, guys!! I've got one beautiful small biz to share with you today, and then I'm doing things a bit differently for today's Friday Finds. I'm getting a bit overwhelmed with complimentary goodies this week, and I wanted to take this time to share my favorites with you. I'll be doing an unboxing video featuring the sample items, to post next week! But first, I did want to share one gorgeous shop with you guys. Check it all out below! Pictured: Minimalist Woven Pillow


Pictured above are some handwoven home goods by Melody Fulone. Her shop is full of unique and beautifully woven wall hangings, pillows, many other home accessories; and even a bit of fiber art jewelry. I really love the neutral colors and the modern designs.

Shop the 2018 Winter Collection. And keep an eye out for a DIY kit for a crochet wall hanging in a few weeks. Melody will also be releasing her spring collection in late March!


This next brand will go into both an unboxing as well as a B…

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!


You'll Also Love

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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