Carrot bundt cake with a butter rum cream cheese glaze

Fall its upon as, and it’s kinda chilly here in N.Y.C . So, enjoy this Yummy carrot bundt cake with a butter rum cream cheese glaze.

Ingredients 

Cake 

1 cup of butter
1 cup of sugar
1 cup of brown sugar
4 eggs
2 tablespoons of lemon zest
1 teaspoon of vanilla extract
2 tablespoons of olive oil 
1 tablespoon of lemon juice
3 cups of flours
2 teaspoons of baking soda
2 cups of grated carrots
1/4 teaspoon of nutmeg
1/4 teaspoon of ground cinnamon


Frosting
1/2 cup of cream cheese softened 
1/2 cup of butter
2 tablespoons of rum
3 tablespoons of  milk
6 tablespoons of water
2 cups of powdered sugar
1/2 teaspoon of cream tartar
1 teaspoon butter rum extract
Directions 

1.Preheat oven at 325. In a large bowl, cream butter and sugars together, add eggs one at a time, beating well after each addition.

2.Add lemon zest, oil, and lemon juice. Combine dry ingredients, and gradually add to wet mixture. Stir in carrots. { add raisin or nuts if you like.}

3.Spray bundt pan with oil and pour batter in pan and bake for 50-60 mins. or until toothpick comes out clean.

4.Take and cool.

5.Glaze: in a mixing bowl , beat the cream cheese, powdered sugar,
cream tartar, butter,milk, rum,water,  until smooth.

6. Mixture should be thick. Once cake has cool down a bit , pour glaze  over cake and let it drip down the sides. Let sit for a few mins and serve .



Skinny Jumbo Carrot muffins

 

 

 
Hello every I hope you had a great weekend. On the menu for today is my jumbo carrot muffins .Only 
200 calories . Yes, 200 calories ! Very easy to make and very easy on the waist. with a drizzle of icing on top.





Bake at 350° for 25-30 minutes
Prep: 25 min.
Bake: 25 min
Jumbo muffin pans
 200 calories,  

Ingredients

 

Carrot muffins


1 teaspoon baking powder
1- 1/2 cups of flour
3/4 cup of sugar
 

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

 

1/4 teaspoon ground nutmeg

1 tablespoon of honey

1/2 cup of unsweetened applesauce 

2 eggs separated
 1 cup of shredded carrots
 1/2 teaspoon salt
 

Icing 

2 cups of powdered sugar
1-3 tablespoons of half and half
1 dash of salt
1 teaspoon of orange extract 
 

Directions

1.Preheat oven 350. In a large bowl, combine the first

 
seven ingredients  In another bowl, beat egg yolks
 
 until light and lemon- colored. Beat in honey.
 
 
2. Stir into dry ingredients just until moistened. Stir in carrots and applesauce. In a small bowl, 
 
beat egg whites on high speed until stiff peaks form;
 
 fold into batter a third  time.

3.Fill greased or paper-lined muffin cups two-thirds 
 
full. Bake at 350° for 25-30 minutes or until a 
 
toothpick comes out clean. Cool for 5 minutes 
 
before removing from pan to a wire rack.
  
 
4.Mix together sugar and cream, add extract and salt.
 
Whisk together and until smooth. Then drizzle of over jumbo
 
 muffin.

Carrot cake cookie sandwiches

Happy cookie Friday cookie lovers ! Today I what you try my carrot cake cookie sandwiches. It’s so delish !  Yummy cream cheese filling, walnuts and white chocolate chunks . Hope you enjoy it.

Ingredients

Carrot cookie dough
1 1/8 cups of flour
1 teaspoon of cinnamon
1/2 teaspoon of baking soda
1 cup of grated carrots 
1 teaspoon of vanilla extract
1 cup of white chocolate chips
1 1/2 cup of sugar
1 egg
1 stick of butter
1/2 cup of brown sugar
1 cup of walnuts chopped


Cream cheese filling
1 cup of cream cheese
1/4 cup of powdered sugar
1/2 teaspoon of vanilla

1. Preheat oven at 350. In a large bowl, whisk together flour, cinnamon, baking soda, and salt.
2.Cream together, butter, sugars and vanilla with mixer. Beat until fluffy, mix in carrots and flour mixture, on low speed until well combined. Add in walnuts and chips.
3.Chill batter 1 hour.
4.In a small bowl, while batter is chilling, blend together, cream cheese, powdered sugar and vanilla until smooth. And set aside.
5.Once batter is chilled, drop 1 1/2 tablespoons of batter on a lightly sprayed cookie sheet 2 inches apart and bake for 11- 17 mins or until golden brown. Take out and cool.
6.Take a spoonful of cream cheese filling and place on flat side of the cookie, place another cookie on top. Repeat and serve when ready.