For the Love of Carrot Cake


I have found a new love in my baking skills and after having carrot cake at the movie theater this past weekend, I thought that I could definitely bake my own. Pinterest is completely addicting and after some review I finally found the perfect receipt for carrot cake, I choose recipes based of time and ability. I am not professionally trained but I love cooking so it’s always really fun for me to try things out and have my fiancé taste them for me.


Fact – I rarely try my own cooking because I am very critical of everything, so if I find fault in something I always feel necessary to throw it away. Bryan, my fiancé, often tells me I’m crazy for not trying out my own food, because he thinks I am a great cook.


This carrot cake I tried for myself and it was absolutely delicious, it was extremely moist and when I brought it to our Memorial Day party it was gone within minutes. People were having seconds and I barely even had a chance to taste it, but when I did, I knew I did a great job.


Carrot Cake Ingredients

  • 2 Cups All Purpose Flour
  • 1½ Cups Sugar
  • 1 tsp of Baking Powder
  • 1 tsp of Baking Soda
  • 1 tsp of Salt
  • 1 tsp of Cinnamon
  • 3 Cups of Grated Carrots – 4 Large Carrots Peeled and Grated through a Cheese Grater
  • 1 Cup of Vegetable Oil
  • 4 Eggs


Cake Instructions

  1. Set the oven at 325 Degrees F
  2. Sift the dry ingredients together
  3. Incorporate grated carrots, oil and eggs *Do not worry if the mixture looks too wet, you’re doing just fine.
  4. Pour into your favorite baking dish.
  5. Set your timer at 50 Minutes, depending on the size of your baking dish and the heat of your oven, you’ll be able to determine whether or not you need to keep it in 10-15 minutes more. I still use toothpicks to determine whether or not the cake is ready.
  6. Once your cake has cooled decorate it as you please, I whipped up some good ole cream cheese frosting


It did take 15 extra minutes to bake my cake, but like I said it can be your oven or baking ware not retaining enough heat.

Cream Cheese Ingredients

  • 1 Brick of Cream Cheese
  • ¼ Cup of Butter – Room Temperature
  • 1½ tsp of Vanilla
  • 2 Cups of Confectioner’s Sugar


Cream Cheese Frosting Instructions

  1. With your electric beaters, beat together cream cheese and butter until well blended.
  2. Adding your confectioners sugar half a cup at a time, you don’t want clumps, increase rate if it gets clumpy or use spatula to even it out
  3. Add 1 ½ tsp of vanilla and blend again



VIOLA you’re all done. I hope you get to try this recipe out for yourself and let me know what you think.


Baking Babe – Green Velvet Cake

The Ultimate Red (GREEN) Velvet Cake

I have been craving for a slice of really good red velvet cake, I went to Vons and Sprouts and I just didn’t feel like they met my expectations. So, I Googled Red Velvet Cake online and found a recipe from the New York Times, specifically their cooking portion. I had most of the ingredients at home except for vinegar and buttermilk, buttermilk was the hardest to find, I suggest asking for help instead of staring into the diary section. This recipe has to be the best, best, best red velvet cake recipe I have ever used. On a side note, instead of using red food coloring I used a tablespoon of both green and blue, just because it was St. Patrick’s Day Weekend.



  • 1/2 cup of butter at room temperature
  • 3 tablespoons cocoa powder, divided
  • 1 ½ cups of sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 2 tablespoons of red food coloring
  • 1 teaspoon salt
  • 2 ½ cups flours (sifted)
  • 1 cup whole buttermilk
  • 1 tablespoon of vinegar



  1. Heat the oven to 350 degrees. Prepare cake pans but lightly buttering and sprinkling 1 tablespoon of cocoa powder, taping away an excess.
  2. Cream butter and sugar together, adding eggs one at a time until incorporated. Mix in the vanilla.
  3. In a separate bowl, make a paste of the remaining cocoa powder and food coloring, blending into butter mixture.
  4. Sift together remaining dry ingredients. Add the dry ingredients and buttermilk in 2 separate batches. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended (very crucial).
  5. Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.


Cream Cheese Frosting


  • 1 packages cream cheese frosting, softened
  • ½ cup butter, softened
  • 2 cups confectioner’s sugar, sifted
  • 1 ½ teaspoons vanilla



  1. Cream the cream cheese with electric mixer
  2. Add in butter and cream together with cream cheese until light and fluffy
  3. Adding confectioner’s sugar, half a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting
  4. Add in vanilla and cream until well-blended, light and fluffy.