Adventures in Married Life

Carrot Tea Cake with Cream Cheese Frosting


Ingredients:
● 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
● 3/4 cup all-purpose flour (spooned and leveled), plus more for pan
● 1/2 cup whole wheat flour
● 1 tsp. baking powder
● 1/2 tsp. baking soda
● 1/2 tsp. salt
● 1/2 tsp. ground cinnamon
● 1/2 cup packed dark-brown sugar
● 2 large eggs
● 1/2 tsp. pure vanilla extract
● 1 cup packed grated carrots (from about 2 carrots)
● 1 bar (8 ounces) reduced fat cream cheese, room temperature
● 5 tbsp honey
● 1/2 tsp pure vanilla extract

Directions:
For the cake:
Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside.
Using an electric mixer, beat the butter and brown sugar until light and fluffy, about two minutes. Beat in eggs one at a time, until each one is combined. Add one teaspoon of vanilla. Beat in grated carrots.
With the mixer on low, add the flour mixture in thirds, wiping down the sides of the bowl after each addition. Do not overmix. Transfer the cake batter in to the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in pan for 10 minutes. Carefully, turn cake out onto a wire rack, and let cool completely.

For the frosting:
Beat the cream cheese, and 1/2 teaspoon vanilla for 5 minutes or until fluffy. Spread the frosting on top of the cooled cake, and serve at room temperature.
Wrapped in an airtight container, the cake can be kept for three to four days.

Lemon Cupcakes

ingredients

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

directions

heat oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch.

Cream Cheese Frosting

2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon

Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice. I added a little extra lemon extract, and yellow food coloring.