Super Moist Carrot Cake

A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
Super Moist Carrot Cake
Print Recipe
    Servings Prep Time
    9x13 pan 30 minutes
    Cook Time
    45-50 minutes
    Servings Prep Time
    9x13 pan 30 minutes
    Cook Time
    45-50 minutes
    A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
    Super Moist Carrot Cake
    Print Recipe
      Servings Prep Time
      9x13 pan 30 minutes
      Cook Time
      45-50 minutes
      Servings Prep Time
      9x13 pan 30 minutes
      Cook Time
      45-50 minutes
      Instructions
      Cake
      1. Preheat oven to 350°F and spray a 9"x13" pan with non-stick spray.
      2. In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
      3. In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
      4. Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
      5. Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.
      Cream Cheese Icing
      1. Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.
      Recipe Notes

      -Cake freezes well without icing for up to a month if well wrapped.

      -Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.

      -Recipe makes for a thick layer of icing.  Icing freezes well on its own in an airtight container for up to a month.

      Molasses Crinkle Cookies

      Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
      Molasses Crinkle Cookies
      Print Recipe
        Servings Prep Time
        38-40 cookies 40 minutes
        Cook Time Passive Time
        9-10 minutes 3+ hours
        Servings Prep Time
        38-40 cookies 40 minutes
        Cook Time Passive Time
        9-10 minutes 3+ hours
        Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
        Molasses Crinkle Cookies
        Print Recipe
          Servings Prep Time
          38-40 cookies 40 minutes
          Cook Time Passive Time
          9-10 minutes 3+ hours
          Servings Prep Time
          38-40 cookies 40 minutes
          Cook Time Passive Time
          9-10 minutes 3+ hours
          Ingredients
          Servings: cookies
          Instructions
          1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
          2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
          3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
          4. Mix in flour until well combined.
          5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
          6. Preheat oven to 375°F and line baking trays with parchment.
          7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
          8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
          9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
          Recipe Notes

          -Start these cookies several hours ahead as they need time to chill.

          -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

          -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

          -At 20 grams each, I get 38-2 3/4" cookies.

          -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.

          Whole Wheat Peach Streusel Muffins

          Peach Streusel Muffins
          Whole Wheat Peach Streusel Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Peach Streusel Muffins
            Whole Wheat Peach Streusel Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Ingredients
              Streusel Topping
              Muffins
              Servings: muffins
              Instructions
              Streusel Topping
              1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
              Muffins
              1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
              2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
              3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
              4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
              5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
              6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
              7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
              8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

              Irish Cream Cupcakes

              A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
              Irish Cream Cupcakes
              Print Recipe
                Servings Prep Time
                24 cupcakes 60 minutes
                Cook Time Passive Time
                16-18 minutes 4+ hours
                Servings Prep Time
                24 cupcakes 60 minutes
                Cook Time Passive Time
                16-18 minutes 4+ hours
                A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
                Irish Cream Cupcakes
                Print Recipe
                  Servings Prep Time
                  24 cupcakes 60 minutes
                  Cook Time Passive Time
                  16-18 minutes 4+ hours
                  Servings Prep Time
                  24 cupcakes 60 minutes
                  Cook Time Passive Time
                  16-18 minutes 4+ hours
                  Ingredients
                  White Chocolate Ganache
                  Chocolate Cupcakes
                  Servings: cupcakes
                  Instructions
                  White Chocolate Ganache
                  1. Heat cream and Irish cream in a small pot until just at a simmer.
                  2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
                  3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
                  Chocolate Cupcakes
                  1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
                  2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
                  3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
                  4. Frost with white chocolate ganache frosting.

                  Coconut Oatmeal Cookies

                  Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
                  Coconut Oatmeal Cookies
                  Print Recipe
                    Servings Prep Time
                    54 cookies 20 minutes
                    Cook Time
                    10-12 minutes
                    Servings Prep Time
                    54 cookies 20 minutes
                    Cook Time
                    10-12 minutes
                    Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
                    Coconut Oatmeal Cookies
                    Print Recipe
                      Servings Prep Time
                      54 cookies 20 minutes
                      Cook Time
                      10-12 minutes
                      Servings Prep Time
                      54 cookies 20 minutes
                      Cook Time
                      10-12 minutes
                      Ingredients
                      Servings: cookies
                      Instructions
                      1. Preheat oven to 350℉.
                      2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
                      3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
                      4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
                      5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
                      6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
                      7. Bake one tray at a time on the middle rack for 10-12 minutes.
                      8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.