Monthly Archives: September 2013

Moist Carrot Cake

Moist Carrot Cake

Moist Carrot Cake


2 cups flour

2 tsp. baking soda

2 tsp baking powder

1/2 tsp salt

3 tsp ground cinnamon

1/2 tsp nutmeg

4 eggs

1 1/4 cups olive oil

1 cup granulated white sugar

1 cup packed brown sugar

2 tsp vanilla

3 cups grated carrots

1 cup nuts (pecan or walnuts) optional

1 cup raisins (optional)

Cream Cheese Frosting

1/2 cup butter, softened

1 x 8 oz (250g) cream cheese

4 cups icing sugar (sifted)

1 tsp vanilla extract

  1. Preheat oven to 350 degrees C. Prepare two 9″ pans or one 12″ pan or one 9 x 13″ sheet pan by lining with parchment or wax paper
  2. Mix together in a bowl: flour, baking soda, baking powder, salt, cinnamon and nutmeg
  3. In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about a minute or so
  4. Add the dry ingredients to the wet mixture and mix for about 2 minutes more
  5. Add the grated carrots. Then add the nuts and raisins if desired
  6. Pour batter in prepared cake pans and bake for approximately 45 to 50 minutes. Test for doneness by inserting a skewer. It should be dry when taken out
  7. Cool and fill and  frost with cream cheese frosting. Garnish with more nuts
  8. To make cream cheese frosting: In a bowl beat cream cheese and butter until creamy. Add icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

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Felicia’s Big Beautiful Muffins


3 Cups of All Purpose Flour

1 Cup White Sugar

1 tbsp Baking Powder

1 1/2 Cup Plain Yoghurt

2 Large Eggs

1/2 tsp Salt

1/2 Cup Melted Butter (1 stick)

Add Berries etc. (about 1 1/2 cups (judge accordingly))


  1. Preheat the oven to 375 degrees C.
  2. Combine dry ingredients and stir
  3. Whisk together eggs and yoghurt
  4. Add yoghurt and egg mixture to dry ingredients and fold in with wooden spoon or spatula
  5. In two parts, fold butter into mixture
  6. Then add additional ingredients such as berries or nuts
  7. Spoon into paper muffin cups with an ice cream scoop
  8. Bake for 20 – 25 minutes


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