Carrot Cake

Filed Under (Cakes) by Lisa on 13-08-2008

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This evening I was in the mood to bake so I found a carrot cake recipe and modified it greatly. The original recipe is from and is called Carrot Cake III. This is my own carrot cake recipe, I only used the other recipe as a guideline.

Carrot Cake


4 eggs

1 ½ cup white sugar

1 tsp vanilla extract

1 tsp rum extract

½ cup olive oil

2 cups all purpose white four

½ cup brown (whole wheat) flour

2 tsp baking powder

2 tsp baking soda

A few shakes of salt

3 tsp ground cinnamon

1 cup skim milk

2 cups chopped carrots

1 cup chopped pecan pieces

Preheat over to 350 degrees F. Grease a 9X13 pan.

In a bowl combine flour (brown and white), baking powder, baking soda, salt, cinnamon, and sugar. Mix well. Stir in pecan pieces.

In a blender add the chopped carrots, eggs, milk, vanilla and rum extracts, and oil. Blend until smooth. Add the blended liquid mixture to the dry mixture. Mix until smooth.

Pour the mixture into the pan. Bake for about 40-50 minutes. Test with a tooth pick (when the tooth pick comes out clean the cake is done). Enjoy.

I chose not to make an icing for this cake because I thought it didn’t need it, and I don’t need the extra calories.

This cake tastes very homemade and healthy for a dessert. I give this recipe two thumbs up!

Below is an image of the cake.

Baking Scones

Filed Under (Breakfast, Scones) by Lisa on 08-08-2008

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I was in the mood for scones two days ago, so I decided to bake some. I searched for a recipe, but I could not find one that I was keen on, so I made my own. The scones turned out well, but could have been more flavorful. If I make them again I will add a few shakes of salt, a little more sugar, and a little bit more Kahlua.

Here is the recipe I created.

Coconut Yogurt Scones

2 cups all purpose flour

4 tsp baking powder

2 tbsp white sugar

¼ cup margarine

½ cup of yogurt (I used cherry)

½ cup unsweetened shredded coconut

2 medium-large eggs

½ cup sultana raisins

Milk (enough to make a slightly sticky dough)

2 tbsp Kahlua

Preheat oven to 350 degrees Celsius. In a large bowl combine the flour, sugar, baking powder, and coconut. Cut in the margarine (or use a pastry blender). Add the yogurt and eggs, and Kahlua. Mix well. Add enough milk to make a moderately sticky dough. Mix well. Add the raisins. Bake until lightly golden (or a tooth pick comes out clean). Enjoy.

Below is an image of the scones.

Cappuccino Coconut Muffins

Filed Under (Muffins) by Lisa on 05-08-2008

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Today I was in the mood for baking, so I decided to bake some cappuccino muffins ( I had been craving them). I created my own recipe. Here it is…

Cappuccino Coconut Muffins

2 cups all purpose flour

½ cup sugar

2 ½ tsp baking powder

3 tsp instant coffee powder

A few shakes of salt

1 tsp cinnamon

¼ tsp nutmeg

1 cup milk

1 tsp Kahlua

½ cup margarine melted

1 egg beaten

1 tsp vanilla extract

½ cup semi sweet chocolate chips

½ cup unsweetened shredded coconut

Preheat over to 350 degrees. Combine all the dry ingredients in a large bowl. Mix well. Add all the wet ingredients. Mix well. Fold in the chocolate chips. Place in 12 medium sized muffin tins. Bake for about 15 minutes (or until a tooth pick comes out clean).


Below is an image of the muffins.