Super Moist Carrot Cake

Super Moist Carrot Cake

Super Moist Carrot Cake

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There’s nothing that I don’t like about this cake, so I can easily say “hello autumn” with enthusiasm. Super moist, lightly spiced, textured with coconut and smothered with a dreamy cream cheese frosting. Super Moist Carrot Cake is a winner every time, feeds a small crowd and freezes exceptionally well.

Super Moist Carrot Cake just out of the oven in a silver baking pan and icing in the background.

Did I mention it’s also quick and easy with minimal mess, other than shredded carrot that seems to get everywhere LOL! It’s the perfect fall cake that turns the humble carrot into the most delicious dessert. It’s a nostalgic recipe for me, being slightly adapted from a gifted cookbook when I was only 17 years old and graduating from high school. It’s a treasured book, missing its cover, yellowed and ratty. But every time I thumb through it, I’m taken back to a simpler time, high school friends and big dreams. Thank you Simone and Marlene for this simple yet wonderful book that I still love 31 years later. Proving that great recipes are timeless.

Super Moist Carrot Cake in a 9"x13" pan with cream cheese icing and decorated with piped carrots.
A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin with a pan of cake in the background.
A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.

Author: Coompelled to Cook, slightly adapted from the book “Let’s Break Bread Together” circa 1989?

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.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Baked Berry and Coconut Oatmeal

      Baked Berry and Coconut Oatmeal

      Baked Berry and Coconut Oatmeal

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      A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.

      I think breakfast is a very important start to any day. I am one of those people who does eat breakfast every single day. Yes, I think I should for nutrition but also because I’m quite hungry in the morning and if I don’t eat breakfast, no one is safe around me! That’s right, I turn into a hangry person, and it is not pretty.

      I love these individual Baked Berry and Coconut Oatmeal squares because they are a good combination of chewy coconut and oatmeal with sweetness from frozen berries and maple syrup, yet they are not overly sweet. The eggs and milk provide much-needed protein to help us get through the morning and the adorable squares are a perfect size, at least for me. I just love them topped with lots of yogurt and fresh berries if I have them on hand. They can be made in advance, wrapped and frozen for up to a month. Thawed squares can be warmed gently in the microwave when you’re ready to eat.

      Ingredients for Baked Berry and Coconut Oatmeal in a large glass bowl ready to be whisked together.

      They’re super simple to make using only one bowl, and if you don’t have an individual pan like the one I have, you can bake it in a 9” x 9” pan and cut into desired squares. Either way, Baked Berry and Coconut Oatmeal is an easy and tasty way to start your day. Enjoy!

      More breakfast options…

      Baked Apple Cranberry Oatmeal

      Orange Yogurt Smoothie

      Ginger Pear Pancakes

       

      Baked Berry and Coconut Oatmeal baked in individual squares.

      A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
      Baked Berry and Coconut Oatmeal
      Print Recipe
        Servings Prep Time
        12 servings 20-25 minutes
        Cook Time Passive Time
        28-30 minutes 20 minutes
        Servings Prep Time
        12 servings 20-25 minutes
        Cook Time Passive Time
        28-30 minutes 20 minutes
        A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
        Baked Berry and Coconut Oatmeal
        Print Recipe
          Servings Prep Time
          12 servings 20-25 minutes
          Cook Time Passive Time
          28-30 minutes 20 minutes
          Servings Prep Time
          12 servings 20-25 minutes
          Cook Time Passive Time
          28-30 minutes 20 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350°F.
          2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
          3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
          4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
          5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
          6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
          Recipe Notes

          -Use almond milk or other milk substitutes in place of the 2% milk if desired.

          -Add a scoop of vanilla protein powder if you want more protein.

          -The individual brownie pan is perfect for meal prep baked oatmeal squares.

          -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

          -Allow frozen squares to thaw before warming gently in the microwave.

           

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Spiced Coconut Loaf

          Spiced Coconut Loaf

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          I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.

          This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!

          What is a quick bread?

          Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.

          They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.

          Want more wonderful quick bread recipes?

          Banana Bread

          Chorizo Cheddar Bread

          Chocolate Cherry Loaf

          Author: Compelled to Cook, adapted slightly from Bon Appetit Spiced Coconut Loaf Cake

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

          Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
          Spiced Coconut Loaf
          Print Recipe
            Servings Prep Time
            1 loaf 30-35 minutes
            Cook Time Passive Time
            4-45 minutes 10 minutes
            Servings Prep Time
            1 loaf 30-35 minutes
            Cook Time Passive Time
            4-45 minutes 10 minutes
            Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
            Spiced Coconut Loaf
            Print Recipe
              Servings Prep Time
              1 loaf 30-35 minutes
              Cook Time Passive Time
              4-45 minutes 10 minutes
              Servings Prep Time
              1 loaf 30-35 minutes
              Cook Time Passive Time
              4-45 minutes 10 minutes
              Ingredients
              Servings: loaf
              Instructions
              Loaf
              1. Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
              2. In a small bowl whisk together first 6 dry ingredients. Set aside.
              3. In a small bowl whisk together coconut cream and sour cream. Set aside.
              4. Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
              5. Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
              6. Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
              7. Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
              Glaze
              1. In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
              2. Drizzle glaze over loaf and garnish with toasted coconut.
              Recipe Notes

              -If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.

              Gluten Free Snack Bites

              Gluten Free Snack Bites

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              It may not seem like it yet, in fact, as I look out my window I still see snow, frost and a cloudy sky, but hiking, camping and the general need to be outdoors will soon be upon us. I’m hopeful anyway!! With the need to be frolicking in the wilderness or simply at the skateboard park, nutritious pack along snacks are a must.  Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts and coconut.  They’re exactly what you need to help fuel your activities. 

              Made with quinoa, oats, nut butter, nuts and dried fruit they’re a great snack to pack along, whether it’s in a lunch box or backpack.  Don’t be fooled by the quinoa!  Trust me, you won’t even know it’s there. Plus, the quinoa adds more protein and nutrition to help keep you going.

              So even though I still have to wait for the weather to improve, I can still enjoy these tasty two-bite snacks with my morning coffee. In my opinion, it’s all about being able to adapt.  Enjoy!

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

              Gluten Free Snack Bites
              Print Recipe
                Servings Prep Time
                45 snack bites 40 minutes
                Cook Time
                12 minutes
                Servings Prep Time
                45 snack bites 40 minutes
                Cook Time
                12 minutes
                Gluten Free Snack Bites
                Print Recipe
                  Servings Prep Time
                  45 snack bites 40 minutes
                  Cook Time
                  12 minutes
                  Servings Prep Time
                  45 snack bites 40 minutes
                  Cook Time
                  12 minutes
                  Ingredients
                  Servings: snack bites
                  Instructions
                  1. In a medium size pot over low/medium heat stir together nut butter, brown sugar, butter, honey and coconut oil until smooth and melted.
                  2. Remove from the heat and allow to cool enough to put your hand on the bottom of the pot ( a good time to cook the quinoa according to package directions)
                  3. Preheat oven to 350℉
                  4. To a large bowl add the oat flour, quinoa, oatmeal, coconut, dried fruit, chia seeds, sunflower seeds, baking powder, spices and salt. Stir to combine.
                  5. To the cooled nut butter mixture add the eggs and vanilla, stir to combine. Mix with the dry ingredients and stir well.
                  6. Spray mini muffin tins lightly with non-stick spray. Scoop the batter into prepared tins using a level 1 1/2 tbsp cookie scoop.
                  7. Bake for 12 minutes and remove to a wire rack. Allow to cool completely in the pan before trying to remove.
                  8. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
                  Recipe Notes

                  -You can make your own oat flour by pulsing oatmeal in a spice grinder.  It takes about 1 1/3 cups of oatmeal to yield 1 1/2 cups of oat flour.

                  -You don't need to chop the raisins, but I like them a bit smaller so they won't overwhelm any one bite.

                  -I've made this recipe with both almond butter and peanut butter.  Both are wonderful, it's a matter of preference.  The photos show the recipe made with almond butter.

                  -If you have only one 24-count mini muffin pan, keep the unused batter covered and chilled for up to two days and bake when ready.

                  Coconut Oatmeal Cookies

                  Coconut Oatmeal Cookies

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                  I promised!

                  Yes, not too long ago I promised to build up my “cookie” category because who doesn’t want more cookies?  Today’s Coconut Oatmeal Cookies are made just for me!  That’s right, they’re not Christmas cookies made for giving, chocolate chip for my husband or spicy oatmeal for my brother.  Nope, they’re golden with crispy, buttery edges and a slightly chewy centre. Pure coconut and oatmeal goodness, and they’re just for me. This wonderful Coconut Oatmeal Cookie is MY favourite and not made enough in my opinion.  It’s wonderful to bake for others and I truly love to do so, but today I’m thinking of myself.  I really don’t need to eat a bunch of cookies all by myself, but these are oh so good and I do like to have a little treat once in a while. Luckily they freeze wonderfully!!

                  What makes a good cookie?

                  I suppose one could say that depends on what kind of cookie your making, but many cookies start off in a similar manner by creaming the butter and sugar first.  So here are a few tips,

                  1. Use room temperature butter, do not substitute margarine or shortening. Sure they will work, but butter just tastes better.

                  2. Cream the butter and sugar well, ensuring the sugar crystals are evenly coated. This helps give a tender texture to the cookie.

                  3. Mix dough until just incorporated and dough sticks together. 

                  4. Measure out dough or use an Amazon cookie scoop where applicable for each cookie to ensure each one is the same size for uniform baking.

                  5. Do not overcrowd on the pan.  Allow the cookie enough room to spread and brown evenly all around.

                  6. Do not over bake.  This can be difficult as cookies are still soft when removed from the oven so it’s hard to judge sometimes.  I bake one tray first according to the recipe and adjust if needed before baking more.

                  7. Use parchment paper or Amazon Silpat mat  to prevent cookies from sticking.

                  8. Bake one tray at a time using the middle rack.  This takes a little more time, but every cookie will be the same.

                  Author: Compelled to Cook, recipe adapted from Best of Bridge BL’s Cookies.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

                  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.