Creating the “B-52 Cake” – Cinnamon, Spice & Everything Nice Layer

I’ve baked for 16 hours in the last two days. I’m too exhausted to type. I’ll let the video and photos of the first layer speak for themselves.

Cinnamon Spice & Everything Nice Layer: Oatmeal Raisin Cookie inside Apple Pie inside Carrot Cake

Cake 46: Carrot Cheesecake with Bittersweet Chocolate Drizzle

Sorry it took me so long to post this. My move to Kansas City has kept me very occupied as you can imagine. I made this cake last week to serve at an Independence Day dinner at my grandparents’ house, and it was a hit! I sort of combined my recipe for New York cheesecake with my carrot cake recipe and added some nutmeg. I used fresh carrots from my own garden! I really enjoyed this cake, and am glad the idea came to me at the last possible second before the event. I’m a happy camper about it.

(Also – holy smokes, I only have 6 weeks left of the 52 cakes project. Just wait till you see what I have in store for week 52 – though admittedly, it may take me several weeks to even pull off what I have in store for the grand finale. After that, I plan to take a breather for a while, and then I think I may start a 52 cookies project!)

Carrot Cheesecake Recipe with Chocolate Drizzle Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 4 8-ounce packages cream cheese, softened
  • 1 1/2 cups sugar
  • 3/4 cups milk
  • 4 large eggs, room temperature
  • 1 cup Greek yogurt
  • 1 tablespoon vanilla extract
  • 1/4 cup flour
  • 3 cups grated finely chopped carrots
  • 1 tablespoon cinnamon
  • 2 teaspoons nutmeg
  • 4 ounces melted bittersweet chocolate
  • 1 teaspoon oil

Carrot Cheesecake Recipe Directions

Put 8 sheets of graham cracker in the food processor to grind until you get 2 cups of fine crumbs for the cheesecake crust. Melt 1/4 cup of butter. In a small bowl, mix the two with a spatula, and then press into a prepared 10″ round spring form pan. I prepared my spring form pan with butter and flour, as well as a 9″ round parchment paper sheet that I had on hand. (This makes a LOT of batter, and I had enough to make a tiny crustless cheesecake with the leftover. If you use a 9″ spring form pan, you may wish to reduce the amount of graham cracker crust and carrot cheesecake batter you make or you’ll end up with enough for two whole cakes!) Press the crumb mixture firmly into the bottom of the pan. Put your oven rack in the middle of the oven, and preheat the oven to 350 degrees. Put a cake pan filled with water on the bottom rack. In your kitchen mixer, beat the cream cheese with the paddle attachment until it’s light and fluffy, and add the sugar gradually, beating until smooth. Mix in the milk, then add the eggs one at a time beating just until blended. Add the Greek yogurt, vanilla extract and flour and beat until blended. (I bet you could leave out this flour and be just fine if you’re going gluten-free.) Stir in the finely grated carrots, cinnamon and nutmeg. Pour over your graham cracker crumb crust. Bake for 1 hour. Remove from the oven and cool completely at room temperature. Melt the bittersweet chocolate with a teaspoon of oil in a double boiler, stirring constantly over low heat. Drizzle over the cooled cheesecake. Refrigerate the cheesecake and chill for 6 hours.

Rum Raisin Carrot Cake Cupcakes with Cream Cheese Frosting


Usually I have a hard time picking a favorite recipe when people ask, but I think I’ve finally decided. I’ve always loved my carrot cake recipe – it’s absolutely my favorite, most delicious one on the site. This is a modified version of my original carrot cake recipe to include rum-soaked raisins – a really delightful twist on the usual carrot cake. This cake is special to me – I asked my now-husband to be my boyfriend over a carrot cake cupcake in the streets of Austin, Texas at the SXSW music festival in 2010. I also made this carrot cake recipe without the rum raisins for our private wedding ceremony in September. And we plan to have this carrot cake recipe as one of our cupcakes at our big wedding next April. It’s close to my heart! Don’t like pecans or raisins? Don’t use ’em.

Rum Raisin Carrot Cake Cupcakes Recipe Ingredients

  • 1 cup of raisins
  • 1/2 cup dark rum
  • 4 large eggs, room temperature
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup finely chopped pecans

Rum Raisin Carrot Cake Cupcakes Recipe Directions

Combine the raisins and the rum in a small bowl, microwave for about two minutes on high until the raisins absorb the rum and become fat and squishy. Cover and refrigerate until you need them. Preheat your oven to 350 degrees. Line your cupcake tin with paper cups. In a large bowl beat together the room temperature eggs, vegetable oil, sugar and vanilla. Mix in the flour, baking soda, baking powder, salt and cinnamon. Shred your carrots either using a grater, or using a food processor briefly, and stir the carrots, rum-soaked raisins and pecans into the batter. Bake for 10 to 15 minutes, or until the mini-cupcake springs back when gently pressed or a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

Cream Cheese Frosting Recipe Ingredients

  • 1/2 cup softened butter, room temperature
  • 8 ounces softened cream cheese, room temperature
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract

Cream Cheese Frosting Recipe Directions

In a medium bowl, combine the softened butter, softened cream cheese, powdered sugar, and vanilla. Beat it until the mixture is smooth and creamy. Pipe it onto your miniature cupcakes. Decorate with sugar pearls, or they’re perfectly beautiful without!

Rum Raisin Carrot Cake Bake Time Modifications

  • Miniature cupcakes – 10 to 15 minutes
  • Regular cupcakes – 20 to 25 minutes
  • Full-size cake – 45 to 50 minutes

Cake 6: Carrot Cake with Cream Cheese Frosting

Cake #6 is a traditional carrot cake with delicious cream cheese frosting. This cake was one of the most moist and delicious cakes I’ve made to date.

I made this cake for a very special reason – because it is my “wedding cake.” My now-husband, Luke, is pictured helping me with this cake. He is a soldier in the U.S. Army, preparing for his fourth deployment – this time to Afghanistan. We did a small courthouse wedding this week, though we plan to have our full-size wedding with our family and friends when he returns. We choose carrot cake because it was in Austin during the SXSW festival, on the coldest day of our trip, that we decided to be a couple while holding a carrot cake cupcake in the middle of the street. Also, carrot cake was his parents’ wedding cake flavor – very fitting, as they have been married 32 years!

Notice that I have a new addition to my kitchen – that beautiful KitchenAid that allows my batter to mix while I drink a tasty ice cold beer and read my favorite foodie magazine – Vegetarian Times. Best. Wedding. Present. Ever. Thank you, hubster!

Ingredients

Carrot Cake

  • 4 eggs
  • 1.25 cups vegetable oil
  • 2 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans

Cream Cheese Frosting

  • 0.5-cup softened butter
  • 8 ounces softened cream cheese
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans

Recipe Directions

Preheat your oven to 350 degrees. Grease and flour two 9-inch round pans. In a large bowl (or using your handy KitchenAid) beat together 4 eggs, vegetable oil, white sugar and vanilla. Mix in the flour, baking soda, baking powder, salt and cinnamon. Shred your carrots either using a grater (or I used my CuisinArt food processor “grind” setting) and stir the carrots into the batter. Add the pecans. Pour into your greased pans, and bake for about 45 minutes or until the toothpick inserted into the center comes out clean. Let the cakes cool for a while, then turn out onto your cooling rack or other cooling surface to finish cooling. (If anyone feels like helping an aspiring baker out, I could use some nice cooling racks!) To make the frosting – in a medium bowl, combine the softened butter, softened cream cheese, powdered (confectioner’s) sugar, and vanilla. Beat it until the mixture is smooth and creamy, then stir in your chopped pecans. Frost each layer of the cake, then ENJOY.

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