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.

      Orange Yogurt Smoothie

      Orange Yogurt Smoothie
      Print Recipe
        Servings Prep Time
        2 people 15 minutes
        Servings Prep Time
        2 people 15 minutes
        Orange Yogurt Smoothie
        Print Recipe
          Servings Prep Time
          2 people 15 minutes
          Servings Prep Time
          2 people 15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cut the peel off the oranges by cutting off the top and bottom to the flesh. Then run your knife down the sides along the flesh removing the sides in large strips.
          2. Segment the orange by running your knife along the membrane on both sides of each segment which will loosen it from the orange.
          3. Place oranges and remaining ingredients in a blender and blend until smooth and creamy.
          4. Pour into desired glasses and serve immediately.
          Recipe Notes

          -recipe yields approximately 650ml-700ml depending on the amount of ice added.

          -cutting the peel off instead of simply peeling it with your fingers ensures there will be no pith left on the flesh.

          Cardamom Date Squares


          Cardamom Date Squares
          Print Recipe
            Servings Prep Time
            36 squares 40 minutes
            Cook Time
            30 minutes
            Servings Prep Time
            36 squares 40 minutes
            Cook Time
            30 minutes
            Cardamom Date Squares
            Print Recipe
              Servings Prep Time
              36 squares 40 minutes
              Cook Time
              30 minutes
              Servings Prep Time
              36 squares 40 minutes
              Cook Time
              30 minutes
              Ingredients
              Servings: squares
              Instructions
              1. Preheat oven to 350℉ and lightly butter a 9"x9" baking pan. Line bottom and two sides with parchment, allowing a slight overhang.
              2. In a medium sauce pan over medium heat combine dates, granulated sugar, orange juice and water. Allow to come to a simmer and cook uncovered for 8-10 until soft and jammy. Remove from heat and set aside.
              3. In a large bowl combine oatmeal, flour, brown sugar, cardamom, baking soda and salt. Cut in butter using your fingers or pastry cutter until well combined and mixture holds together when lightly squeezed.
              4. Evenly press a generous half of oat mixture (about 3 cups) into the bottom of prepared pan. Spread dates evenly over oats. Add remaining oat mixture, pressing slightly. Bake in preheated oven for approximately 30 minutes until golden. Remove from oven and allow to cool completely. Remove from pan by lifting the overhanging parchment and cut into desired squares.

              Chocolate Chip Banana Muffins


              Chocolate Chip Banana Muffins
              Print Recipe
                Servings Prep Time
                14 Muffins 25 minutes
                Cook Time
                18-20 minutes
                Servings Prep Time
                14 Muffins 25 minutes
                Cook Time
                18-20 minutes
                Chocolate Chip Banana Muffins
                Print Recipe
                  Servings Prep Time
                  14 Muffins 25 minutes
                  Cook Time
                  18-20 minutes
                  Servings Prep Time
                  14 Muffins 25 minutes
                  Cook Time
                  18-20 minutes
                  Ingredients
                  Servings: Muffins
                  Instructions
                  1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
                  2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
                  3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
                  4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
                  5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
                  Recipe Notes

                  Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

                  Sweet Orange Ginger Rolls

                  Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
                  Sweet Orange Ginger Rolls
                  Print Recipe
                  Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
                    Servings
                    12 Rolls
                    Servings
                    12 Rolls
                    Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
                    Sweet Orange Ginger Rolls
                    Print Recipe
                    Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
                      Servings
                      12 Rolls
                      Servings
                      12 Rolls
                      Ingredients
                      Rolls
                      Filling
                      Servings: Rolls
                      Instructions
                      Rolls
                      1. Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
                      2. To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
                      3. Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
                      4. Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
                      5. Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
                      Topping
                      1. Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
                      2. Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.