Carrot Sheet Cake with Cream Cheese Frosting

Carrot Cake3 Easter is upon us, my friends.  What better time to break out the world’s easiest carrot cake recipe?  Well, I suppose the world’s easiest carrot cake recipe would probably use a cake mix, which we don’t do around these parts.  This carrot cake is easy because it’s baked in one pan!  And you don’t even have to take it out of the pan!  Those are the best cakes, in my opinion.  Stress free.

Carrot Cake
The only “work” you do is slightly cook your carrots and then pulse them in a food processor until finely grated.  What I did was chop up a few carrots, steam them in the microwave a few minutes, then grind them in the food processor.  You could use bagged carrots, baby carrots, carrot baby food… whatever your heart desires.  I think any carrot baked-good tastes better when the carrot isn’t chunky and cooked through.  Raw, crunchy carrot in cake is not my cup of tea.  I admit, when I did spread this cake batter in the pan I found a HUGE chunk of carrot.  Can you imagine getting that slice of cake?  I would feel so bad if I served that to someone.  Or, maybe you could turn it into a fun Easter tradition and whoever gets the huge chunk of carrot in their slice of cake is the king or queen of Easter dinner.  Kind of like Mardi Gras?  Eh?

Anyway, this cake is incredibly delicious, easy to make, and did I mention it has cream cheese icing on top?  I like my icings not super sweet and a bit on the thinner side, so if you like a thicker icing, add an additional 1/2 cup more confectioners’ sugar. 

Also, I used toasted pecans and crushed pineapple in the cake batter, but no raisins or shredded coconut. It’s up to you if you want to add those…
Carrot Cake2 Carrot Sheet Cake with Cream Cheese Frosting

1 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup pureed cooked carrot
1 cup pureed crushed pineapple
1/2 cup very finely chopped toasted pecans
2 large eggs
1/3 cup oil (I used coconut)
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract

Cream Cheese Frosting
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract

Heat oven to 350 degrees F.  Coat a 13x9-inch baking dish with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together carrot, pineapple, pecans, eggs, oil, brown sugar, granulated sugar and vanilla until well combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Spread batter into prepared pan.

Bake 20-25 minutes, or until well risen, light golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the cream cheese frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until smooth and creamy.  Beat in confectioners' sugar and vanilla until well combined and smooth.  Spread frosting over cooled cake.

Makes 12 servings

Recent Beauty Favorites

Beauty 013It’s been a while since I’ve had some good beauty favorites! Lately I’ve been trying to save my money and use up everything I have. My wallet thanks me. I do have my eye on this highlighter....

I love the Lavanila roller-ball fragrances.  I think I’ve talked about them before.  I have been using the vanilla coconut scent for almost two years!  They last forever.  It’s almost out, though, so I ordered the sampler pack of the rest of their fragrances.  You have your pure vanilla, vanilla coconut, vanilla lemon, vanilla grapefruit, and vanilla lavender.  I love them all!  Now I will never need to buy perfume again.  Or until I get sick of smelling like vanilla.
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Another item I’ve been loving recently is the Coastal Scents Revealed 2 Palette.  AKA the palette you buy if you want the Urban Decay Naked3 palette and you’re too cheap.  I’ve been satisfied with all of the colors in this palette and don’t really feel the need to buy the Naked3.  I’m loving all of the pinks and rose gold shades.  They’re also some darker shades in there if you want to smoke it up. 
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I also bought a little set of synthetic brushes from Coastal Scents to use when I travel.  They’re hot pink!  The quality seems decent, too.  I actually have a pretty good collection of brushes now.
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I think last time in my beauty favorites I mentioned the Freeman chocolate covered strawberry mask.  Well, this time I have a new mask for you!  The Freeman Facial Golden Grain Brightening Mask.  My face does seem softer and more moisturized after using this.  Another Freeman product I’ve been using is the Lavender Mint Foot Cream my sister gave to me.  I love giving myself little foot massages with this stuff, then putting on aloe socks.  It makes my feet soft and smooth.
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I gave in and bought a beauty blender.  I finally got so curious about them, I couldn’t stand it.  All of the makeup Youtubers use them and say how amazing they are.  The sponge definitely blends out makeup better than any sponge I’ve used so far.  I’ve used it for applying foundation, concealer, highlighting and contouring and been pretty impressed. 
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Burt’s Bees can do no wrong!  That’s what I’ve decided.  I think in the future I’m just going to buy all Burt’s Bees products for my skin.  This intense hydration day lotion feels nice on my skin.  I hate to repeat myself, but, it makes my skin super soft.  The scent is nice, too.
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What have you been loving lately in the beauty/skincare department?  I need to know! 

*By the way, this post is definitely not sponsored by any of these products!  

Red Velvet Oreo Stuffed Chocolate Chip Cookies

Red Velvet Oreo Stuffed Chocolate Chip Cookies3 For a while there I was really into trying every single new flavor of Oreo.  Then they came out with watermelon flavor and I was like, nope not doing that.  So I quit Oreos… until today.  I’m a little behind, but I finally tried the new Red Velvet Oreos.  Have you had them?  I think they’re really good!  I would buy them again.  I’m sad that they’re limited edition.  Maybe Nabisco will let them stick around. 
Red Velvet Oreo Stuffed Chocolate Chip Cookies5 I like these much better than the cookie dough Oreos. I didn’t care for those at all!  Anyway, after eating a few too many of these with a few too many glasses of wine, I knew I had to do something with them.  So I got crazy and stuffed them into homemade chocolate chip cookies!
Red Velvet Oreo Stuffed Chocolate Chip Cookies
Maybe I went a bit overboard, but oh well.  It’s Friday!  Let’s have some fun, shall we?   You need to bake these for some weekend fun!  So I made a homemade browned butter chocolate chunk cookie dough, wrapped the dough around the cookies, then baked them until golden brown.  Actually, more like a light golden brown.  Don’t overbake these!  I did that with the first batch and they were too hard.  The softer ones were really good… rich, but good.  :)
Red Velvet Oreo Stuffed Chocolate Chip Cookies6 Red Velvet Oreo Stuffed Chocolate Chip Cookies

1/2 cup unsalted butter
1/2 cup unbleached all purpose flour
1 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1/2-3/4 cups chocolate chips (You decide how much you want!  I used 1/2 cup chocolate chunks)
12 Red Velvet Oreos

Melt butter in a small saucepan over medium heat; whisk and cook until butter starts to turn golden brown and foam; turn off heat and whisk in 1/2 cup flour until well combined.  Pour mixture into a large mixing bowl and cool for 5 minutes.

In a medium mixing bowl, sift together the remaining 1 cup flour, baking soda and salt.  Add brown sugar and granulated sugar to bowl with browned butter.  Mix, using a mixer on medium speed for 2 minutes, or until well combined.  Mix in egg and vanilla until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in chocolate chunks.

Divide dough into 12 balls.  Flatten the dough into the palms of your hands, place an Oreo into the center, and wrap dough around it.  Place on a plate.  Repeat process with remaining dough.  Refrigerate cookie dough balls for 30-45 minutes or until cold.

Heat oven to 350 degrees F.

Place cookies evenly on cookie sheets.  Bake 10-12 minutes or until light golden brown.  Cool 2 minutes before transferring to wire racks to cool.

Makes 1 dozen large cookies