Carrot Cake with Cream Cheese Frosting
INGREDIENTS
For Cake:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. salt
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 2 tsp. vanilla extract
- 2 ½ cups carrots (finely grated)
- ½ cup crushed pineapple (drained)
- ¾ cup chopped walnuts or pecans (optional)
For Frosting:
- 8 oz. cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- Pinch of salt
INSTRUCTIONS
For Cake:
- Prep: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and well-blended.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained pineapple, and nuts (if using).
- Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool completely in the pans (or chill them) before frosting.
For Cake:
- Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, then mix in the vanilla and a pinch of salt. Beat until the frosting is light and fluffy.
- Assemble: Place one cake layer on a serving plate and spread frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake.
- Garnish: If desired, garnish with extra nuts or a light dusting of cinnamon.
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INGREDIENTS 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots) 1 Tbsp. olive oil 1 Tbsp. unsalted butter 2 Tbsp. honey 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme) ¼ tsp. salt ⅛ tsp. black pepper 1 Tbsp. orange juice (optional) ½ tsp. orange zest (optional) 1 Tbsp. chopped parsley (for garnish) INSTRUCTIONS Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.
INGREDIENTS 1 leg of lamb (about 4-5 lbs) 2-3 tablespoons olive oil 4-5 cloves garlic, minced 2-3 sprigs fresh rosemary, chopped Salt, to taste Freshly ground black pepper, to taste Lemon wedges (optional, for serving) Traditional mint sauce (optional, for serving) INSTRUCTIONS Remove the lamb from the refrigerator about 1 hour before roasting to allow it to cook evenly. Pat the lamb dry and rub it all over with olive oil. Make small slits in the meat and tuck in minced garlic and fresh rosemary. Season generously with salt and pepper. Preheat the oven to 425℉. Place the lamb on a rack in a roasting pan. Roast at 425℉ for 15-20 minutes to develop a nice crust. Reduce the oven temperature to 350℉ and continue roasting until the desired doneness is reached when checked with a meat thermometer: Rare: 125℉ (about 15 minutes per pound) Medium-rare (ideal): 130-135℉ Medium: 140-145℉ After removing the lamb from the oven, allow it to rest for 15-20 minutes before slicing. Slice against the grain and serve with pan juices, a squeeze of lemon, or traditional mint sauce.
