Crazy carrot cake


1 1/2 Cups flour + 3 Tablespoons
1 Cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 Cup finely grated peeled carrots
1/2 Cup chopped walnuts
1/2 Cup golden raisins
1 teaspoon white vinegar or apple cider vinegar
1 teaspoon pure vanilla extract
5 Tablespoons Canola oil
1 Cup water

Preheat oven to 350 degrees F. and grease an 8″ baking pan with non-stick cooking spray.

In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins – blend well. Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish.

Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!

Links to Frosting Recipes
Basic Cream Cheese Frosting recipe from AllRecipes.com
Head here for a VEGAN CREAM CHEESE FROSTING from the Minimalist Baker

Note: *Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

Lemon-Spice Visiting Cake from Dorie Greenspan

  • Butter and flour for the pan
  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • 1 ¼ cups sugar
  • 1 large (or 2 small) lemons
  • 4 large eggs, at room temperature
  • ½ cup heavy cream, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 5 ½ tablespoons unsalted butter, melted and cooled
  • cup marmalade (for optional glaze)
  • ½ teaspoon water (for optional glaze)
  1. Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
  2. Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
  3. Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
  4. Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
  5. For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
  6. When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.

Cinnamon Raisin Rice Pudding from thisolegal.com


1 cup Arborio Rice
1 1/2 Fresh Water
1/4 teaspoon Sea Salt
2 1/2 cups Low-Fat or Whole Milk
1-2 Cinnamon Stick
2 Eggs
1/2 c sugar
1/2 teaspoon Vanilla extract
1/2 cup Raisins
Cinnamon for garnish

In your Pressure Cooker cooking pot, combine water, rice, cinnamon stick and salt.

Lock the lid and close Pressure Valve.  Cook on High Pressure for 4 minutes.

When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release to remove any remaining pressure.

Open lid and add 2 cups of the milk and the sugar to pressure cooking pot and stir to combine.

Add the eggs and vanilla into the measuring cup with the remaining milk and whisk well to combine.

Slowly pour into Pressure Cooker cooking pot, stirring as you go.

Select the Sauté or Browning function and allow pudding to come to a slow boil, stirring constantly. Continue to whisk for one minute only.

Remove cooking pot from Pressure Cooker, add raisins and mix together.

Serve with a dollop of whipped cream, sprinkled with cinnamon and nutmeg, if desired.

Recipe Notes

Rice Pudding will thicken as it cools.
Eat warm or put in refrigerator to chill.
If you prefer a firmer texture, cook for just 3 minutes.

Grape-Nuts Baked Custard from 12tomatoes.com

  • 2 cups milk, scalded
  • 2 eggs, slightly beaten
  • 1/3 cup Grape-Nuts cereal
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Preheat oven to 325°F.
  • In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated.
  • Pour mixture into an 8×8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.)
  • Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Serve plain or with cream

Instant pot apple crisp from centercutcook.com

  • 5 medium sized apples, peeled and chopped into chunks
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup water
  • 1 tbsp maple syrup
  • 4 tbsp butter
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • Place apples on the bottom of your Instant Pot. Sprinkle with cinnamon and nutmeg. Top with water and maple syrup.
  • Melt the butter. In a small bowl, mix together melted butter, oats, flour, brown sugar and salt. Drop by the spoonful on top of the apples.
  • Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 8 minutes.
  • Use a natural release. Let sit for a few minutes, the sauce will thicken.
  • Serve warm and maybe top with vanilla ice cream.

Pecan Pie Bars from slowroasteditalian.com

Crust
1 1/4 pounds (5 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Topping
1 pound (4 sticks) unsalted butter
1 cup light corn syrup
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans, chopped

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine

the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Chocolate Pecan Pie Bars from Martha

1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
1/4 cup packed light-brown sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon salt
3 large eggs
2 cups coarsely chopped pecans
3/4 cup light corn syrup
1/2 cup granulated sugar
1 package (11.5 ounces) semisweet chocolate chips (2 cups)

1.Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.

2. Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.

3. Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

Pumpkin Crazy Cake from michellestastycreations.com

1-1/2 cups + 2 Tbs. flour
1 cup sugar
1/2 cup solid pack pumpkin (not pumpkin pie mix)
1 Tbs. Pumpkin Pie Spice
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. vanilla extract
5 Tbs. canola oil
3/4 cup water

Frosting:
1-1/2 Tbs. Butter, unsalted at room temperature
2 oz. cream cheese, at room temperature
1 cups powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees.

In a bowl or the 8 x 8 pan you are going to bake in place the flour, sugar, pumpkin pie spice, baking soda, and salt. Mix with a whisk until combined.

Make three indentations (wells) two small and one large one in the flour mixture.  Pour the vanilla and vinegar into the small wells and the oil into the large well.

Pour the water over the whole mixture then add the pumpkin.  Mix well until completely combined.  If needed add more water up to a total of 3/4 cup.

Pour into an 8 x 8 baking dish.

Bake for 30-35 minutes or just until a toothpick inserted into the center comes out clean.  Do not over bake.  Mine was done at just 35 minutes exactly.  Mine took 40 min

Cool the cake completely then frost.  (If you want this to be a dairy free cake choose a frosting without an dairy products instead of the following)

To make the frosting place the butter and cream cheese in a bowl and beat until completely smooth.

Add the powdered sugar and vanilla extract and mix until it is smooth.
Spoon the whole bowl of frosting onto the cake and spread to the edges.  Slice and serve.

Yoder’s amish chocolate pie

  • 1 cup sugar
  • 2 1/2 tablespoons flour
  • 2 tablespoons cocoa
  • 1 1/2 cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1 9-inch baked pie crust (Try my Amish Never Fail Pie Crust recipe above!)
  • Whipped cream
  • Chocolate shavings
  1. In a large sauce pan, whisk together the sugar, flour, and cocoa.
  2. In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan.
  3. Turn the heat to medium and stir in the vanilla and butter. Bring to a simmer and allow to thicken.
  4. Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours.
  5. Top with whipped cream and chocolate shavings.

salted carmel tart from recipetineats.com

Base:
      •  8 oz  Graham Crackers, 
      • 150 g / 5 oz unsalted butter , melted 
    Caramel:
      • 100 g / 7 tbsp unsalted butter
      • 1 cup / 200g (packed) brown sugar
      • 2 cans sweetened condensed milk (395g / 14oz each)
      • 1 3/4 tsp salt (2 ½ – 3 tsp salt flakes)
    Chocolate Ganache Topping:
    • 1/3 cup heavy/thickened cream
    • 150 g / 5 oz dark chocolate melts / chips
    • Sea salt flakes, for topping
    1. Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9″ tart tin with a loose base. (Or a springform pan of a similar size)

      Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
    2. Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
    3. Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
    Caramel:
    1. Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully.

    2. Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.

    3. Add salt (adjust to taste), then pour the caramel into the tart base.
    4. Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
    5. Cool on counter while you make the chocolate.
    Chocolate Ganache:
    1. Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
    2. Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
    3. Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base – or just leave it on to be safe and just remove the sides.

    Recipe Notes

    1. You need about 2 cups once crushed. No need to be exact here, the crumb crust is fairly forgiving so just eyeball the weight based on the whole biscuit packet weight.

    Another biscuit that is terrific to use for a biscuit crust is Digestives which is very popular in the UK/Europe and also quite popular here in Australia. If you use Digestives, reduce the butter to 75g because they are more buttery than Marie Crackers and Graham Crackers.

    Other biscuits: Basically any plain biscuit works great like Arnott’s Arrowroot works great, and even flavoured ones like Gingernut. The dense sticky filling of this tart makes the crumb crust quite strong so it’s fairly forgiving re: biscuit and butter quantities.

    2. STORAGE – This tart keeps SO WELL! It will keep in an airtight container for a week and still taste like it was made yesterday albeit the crust on the edge does soften a bit, but most people wouldn’t even notice (I don’t think). If it’s super hot where you are i.e. the chocolate becomes melty, keep it in the fridge but always bring to room temperature before serving otherwise the caramel won’t be creamy. It also freezes great – again, bring to room temp before serving. I’ve only frozen it for a couple of weeks but see no reason why it wouldn’t keep for sever

    al months.

    3. This is a VERY rich tart. I find that when cut into 12 (so quarters, then each quarter into 3), a slice is too much for me. So I have said that this serves 14 to 16. The nutrition is for 14 servings.