Easter Carrot Cake with Cinnamon Cream Cheese Frosting

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I waited for this cake with great anticipation. Because I love, love, love carrot cakes!

Before, I baked carrot cakes in form of cupcakes many times, but this time I wanted one, big cake. I used a different recipe, not my usual, because I wasn’t sure that my cupcake recipe would yield the desired amount for a cake.

 

my son made the chicken basket at his art class in school

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I baked three separate layers in giant paper baking cases, of 18 cm diameter each. I think 18 cm is my favourite size for a cake, not too small and not too large, just perfect.

 

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This recipe I found on –aspicyperspective– site and, although I made few little changes (simply because I didn’t have quite everything at home, so I improvised and used substitutes here and there), I might try the original recipe at another time.

 

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before I put the chocolate eggs on top

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Ingredients
-2 2/3 cups flour
-2 cups brown sugar
-1 tsp Mixed spices
-1 tsp ground cinnamon
-1 tsp baking powder
-1 tsp baking soda
-1 tsp sea salt
-4 large eggs
-1 cup coconut oil, melted
-2 tsp vanilla extract
-3 cups freshly grated carrots
-1 cup chopped pecan nuts
-1/2 cup yogurt
Cinnamon Cream Cheese frosting
-750 gr Mascarpone cream cheese (3 packs)
-vanilla extract
-ground cinnamon (as much as you wish)
-1 pack Betty Crocker Cream Cheese Style Icing (I had one of these at home and I used it more to experiment, and also because I didn’t want to use icing sugar and butter)
-salt (I found the icing way too sweet for my liking, so I put salt to take away some of the sweetness)

 

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Method
Preheat the oven. Prepare your baking pans, grease them with little butter or greasing spray. I used giant paper cases, so I didn’t do any of those.
In a large bowl, mix the flour with the spices, baking powder, baking soda, salt.
In another large bowl, mix the eggs with the sugar, vanilla. I actually never use my electric mixer when I make carrot cake, instead I only use a large hand mixer.
Stir in the carrots, then add the flour mixture, finally the chopped pecans. Stir well until everything is combined.
Pour equally in the prepared pans and bake for 20-25 minutes.
For the cream cheese frosting, I mixed the Betty Crocker icing with the 3 packs of Mascarpone and salt.

 

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White Chocolate Birthday Cake

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It’s been my birthday this past week, so I made myself a cute little cake to share with my family and some friends. It was gone in like 20 minutes…. 🙂
Light, fluffy, creamy, white, and super girly. This is how I would describe my birthday cake. I remembered that my kids and husband loved my little girl’s birthday cake that I made for her 2nd birthday last June (you can check under the post Twinkle Twinkle Little Star Birthday), and that’s why I wanted to make the same. Almost the same, apart from a little pink colour in the batter, which I can not show because as I mentioned before the cake was gone before I could say “Hold it, I need to take a photo”…or anything else for that matter.  Ah, well, this is only the sign of most appreciation from my brood, so all is good.
This cake is super easy to make. Really. And needs only few ingredients. And the best part of it are the pretty real flowers on top. Just love them!
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It yield 3 layers of cake in 18 cm cake pan.
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Ingredients:
5 large eggs, separated
5 Tbsp flour
5 Tbsp white caster sugar
1 tsp baking powder
salt
2 tsp vanilla extract
White chocolate cream:
600 ml double cream
200 gr white chocolate
Method:
You need to prepare the white chocolate cream one day ahead, but at least 6-8 hours before you fill the cake. Warm up the double cream on the stove and stir in the chocolate until completely melted. Set aside to cool, then put in the fridge for overnight. Whip the cream just before filling and covering the cake.
Preheat your oven. Grease the cake pan, or cake pans if you bake the layers separately.
In a large bowl start whipping the egg whites with the sugar until you get a really firm, shiny  peak. Gradually add the egg yolks, one at a time. Add vanilla, too.
Mix the flour, salt and baking powder. Add the flour mix to the egg cream, but don’t use the electric mixer anymore, just a big spatula, and only stir until all combined, and be gentle, don’t brake it.
Poor the batter in the cake pan and bake for 30-35 minutes, or until a toothpick cames out clean.
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Blueberries & White Chocolate Chips Cupcakes for Mothers Day

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Happy Mothers Day to all the lovely Mums out there!

 

I made a small batch of these for today, well actually yesterday, because we went out today and have had a lovely Mothers Day lunch with my husband and the kids.

 

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Wanted something fresh and light, and these cupcakes were just that. Filled with giant, juicy blueberries and white chocolate chips, and topped with whipped cream infused with freshly crushed blueberries.

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I used my basic vanilla recipe and just added 200 gr blueberries and 100 gr chocolate chips, very easy and very delicious.
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In Hungary Mothers Day is not on the same day as in the UK, it’s usually later in April. Last year I made cupcakes only for the Hungarian Mothers Day, but then I forgot to post it 🙂
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In Hungary Mothers Day is not on the same day as in the UK, it’s usually later at the beginning of May.  I remember my very first Mothers Day in 2007. My daughter war born on the 30th of April, and we just got home from the hospital back in Budapest, and people started to congratulate me and wish me happy Mothers Day at the same time. Oh, those magical times…..
Last year I made cupcakes only for the Hungarian Mothers Day, but then I forgot to post it 🙂
So, I am sharing those cupcakes with you today. I used fresh roses to decorate those and the cute silicone flower pot cupcake cases. I remember that they were dark chocolate topped with pink whipped cream.
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