Carrot Cake

3 C flour (whole wheat or white or half/half)

3/4 C oil (part water is okay, for lower fat)

3/4 C applesauce

up to 1 C nuts

2 tsp. soda

3 C grated carrots

2 C sugar

4 eggs

1 tsp. salt

2 tsp. cinnamon

1 C raisins

　

Mix all together, then bake:

1/2 hour at 350

1/2 hour at 300

　

Frosting:

1 pound powdered sugar

8 oz. cream cheese

1 cube butter (or use less butter, and add a little milk)

dash of vanilla

----------------- Another version:

Carrot Sheet Cake (in 11" x 17" pan, or two 9 x 13" pans):

https://www.melskitchencafe.com/carrot-sheet-cake-with-whipped-cream-cheese-frosting/

Cake:
• 4 large eggs
• 3/4 cup oil
• 3/4 cup unsweetened applesauce
• 3/4 cup water
• 2 teaspoons vanilla
• 3 cups sugar
• 3 1/2 cups flour
• 1 tablespoon cinnamon
• 1/2 teaspoon allspice
• 1 teaspoon ground nutmeg
• 2 teaspoons salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 1/2 pounds carrots, washed and ends trimmed (they don’t need to be peeled)

Texas Sheet Cake

·                        

·                                  

 Cooking spray

·                                 2 teaspoons all-purpose flour

·                                 2 cups all-purpose flour

·                                 2 cups granulated sugar

·                                 1 teaspoon baking soda

·                                 1 teaspoon ground cinnamon

·                                 1/4 teaspoon salt

·                                 3/4 cup water

·                                 1/2 cup butter or stick margarine

·                                 1/4 cup unsweetened cocoa

·                                 1/2 cup low-fat buttermilk

·                                 1 teaspoon vanilla extract

·                                 2 large eggs 

·                                 Icing:

·                                 6 tablespoons butter or stick margarine

·                                 1/3 cup fat-free milk 

·                                 1/4 cup unsweetened cocoa

·                                 3 cups powdered sugar

·                                 1/4 cup chopped pecans, toasted

·                                 2 teaspoons vanilla extract

 

P       Preheat oven to 375°.

2.                               To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

3.                               Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

4.                               To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

Peanut Butter and Chocolate Banana Bread

2 c all purpose flour

1 c sugar
1 TB baking powder
½ tsp salt
1 c mashed ripe banana (approx 2 med)
1/3 c milk
1/3 c peanut butter
3 tbs vegetable oil
1 egg
1 c choc chips

Preheat oven to 350° F. Spray bottom only of loaf pan with nonstick cooking spray. In the bowl of your stand mixer or in another large bowl if making by hand combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir until dry ingredients are moistened. Stir in ¾ cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle remaining ¼ cup of milk chocolate morsels evenly over batter.

Bake 60 minutes or until cake tester inserted in center comes out clean. Watch and check the last ten minutes because oven temperatures vary and you do not want to overcook it! Cool in pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non stick cooling rack cool completely. Cut into slices using a serrated bread knife.

Lowfat chocolate cake

3 C flour        
1 ½ C sugar      
1 t salt         
 2 t baking soda
6 T cocoa        

2 t vanilla          

1/3 C oil        

2 T vinegar

2 1/3 C water             

Mix dry ingredients together. Add wet ingredients and mix well. 350 for 30 minutes.

PEANUT BUTTER FROSTING

 3 oz. soft cream cheese  (or soft butter)       

1/4 C creamy peanut butter

2 C powdered sugar         

2-4 T milk               

1/2 t vanilla

Beat until creamy. Add milk as needed. Sprinkle mini chocolate chips on top of frosting, after frosting the cake.

Vegan frosting:  omit cream cheese and butter.  Use almond milk, stirring until frosting is thick.  Refrigerate frosted cake.

World Cup 2006 cakes for Isaac's 13th birthday in Germany

Apple Cake

2 C sugar     
¼ C oil         
1/4 C water            
2 eggs  (or flax seed)          
4 C diced apples   

Combine.

2 C flour        

1 t salt        

 2 t cinnamon         

1 t nutmeg      

2 t baking soda

Combine dry ingredients and add to apple mixture.  Pour into greased 9 x 13 pan.  Bake at 350 for 40 min. or so.

Another good one:

DUTCH APPLE CAKE

1 1/2 C flour            

2 t baking powder            

1/2 t salt              

1/2 C sugar  

              

 1 cube butter, melted ( I substitute part applesauce for lower fat)                    

1/2 C milk                

1 egg

Mix dry ingredients. Mix wet ingredients and add to dry. Stir. Pour in greased 8" square pan.

Lay peeled apple slices (about 5 apples) on top of cake in pan (before baking). Press them down. Sprinkle 1/2 C sugar (+ 1/2 t cinnamon) over it, plus 2 T raisins, if desired. Bake at 400 for 25 minutes.

Fluffy Lemon Cake

Mix together:        box of dry lemon cake mix            
1/2 C apple sauce             
1/2 C buttermilk           
2 eggs

Fold in: 11 oz. can mandarin oranges, undrained

Bake at 350 for 30 min, in a 9 x 13" pan.  

On cooled cake, spread this topping:    

8 oz. crushed pineapple, undrained

8 oz. vanilla yogurt       
3.4 oz box of dry pudding (vanilla or other)     
Mix together.      Fold in 4 oz. whipped topping

I first ate this at a seminary graduation and I've loved it ever since.  It's what I ask for on my birthday.

Vegan chocolate cake with peanut butter frosting

3 C flour

1 ½-2 C sugar

1 t salt

2 t baking soda

6 T cocoa

2 t vanilla

1/3 C oil

2 T vinegar

2 1/3 C water

Mix dry ingredients together. Add wet ingredients and mix well. 350 for 30 minutes or until toothpick comes out clean near the center.

 

PB frosting (vegan)

Mix pb (smooth or chunky) with powdered sugar and a little bit of liquid (almond milk, hot water and/or vanilla).   It's just like making regular buttercream frosting, but using pb instead of soft butter.  In humid climates, keep frosted cake refrigerated before serving to keep the frosting from becoming runny.

Pumpkin Bars

2 C pumpkin

4 eggs (I use 4 T ground flax seed dissolved in 10 T warm water)

3/4 C oil (I use 1/2 C applesauce, 1/4 C oil)

2 t vanilla

2 C flour (I use 1 C white flour, 1 C whole wheat flour)

2 C sugar (I use less)

1/2-1 t ginger, cloves

2-3  t cinnamon

2 t baking powder

1 t baking soda

1/2 t salt

1 C chocolate chips

Blend wet ingredients. Mix dry ingredients in separate bowl. Then stir wet into dry. pour in 15 x 10" (jelly roll) pan. Bake at 350 for 20-25 min. 

Original recipe (probably from a Taste of Home magazine years ago) is above, with my changes in italics. 

Another version (from Six Sisters Stuff)

Pumpkin Chocolate Chip Brownies

Yield: 20 small brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.
Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Cake

 

Yellow cake

⅔ C applesauce

1 C sugar

2 eggs

1 t vanilla

½ t lemon extract

2 ½ C flour

2 ½ t b.p.

½ t salt

1 ¼ C milk

13 x 9 pan. 350.