Carrot Cake Cinnamon Rolls

Okay, so these posts are a little backdated. But, I’ve told you all this before, I usually make a bunch of recipes, then schedule them all. So these cinnamon rolls I actually made at Easter. How fitting, right?Oh my gosh, they were delicious!! A beautiful combination of carrot cake and cinnamon roll… tons of cream cheese icing. The best of both worlds.I thought these cinnamon rolls would be a little finicky, but honestly, they turned out so well and I was so happy with them. I got rave reviews from everyone who got one. I found the original recipe here, and wow am I glad I made them. I also made a double batch and came out with 2 dozen rolls. There were plenty to go around!Seriously. If you are a fan of carrot cake or cinnamon rolls, go make these, and you won’t be sorry! I also apologize, because I got no good pictures of these rolls. Just trust me though, they were delicious!

Ingredients

Yield: About 8-12 rolls, depending on cut size

For the dough:

¾ c. milk
2¼ tsp. active dry yeast
¼ tsp. sugar
4-4¼ c. flour
6 tbsp. brown sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
Pinch of ground cloves
2 eggs
1½ tsp. vanilla
¼ c. butter, melted
¾ c. carrots, finely shredded

For the filling:

3 tbsp. butter, melted
¾ c. brown sugar
1½ tsp. cinnamon

For the icing:

4 oz. cream cheese, softened (½ of a regular brick)
¼ c. butter, softened
2 c. icing sugar

½ tsp. vanilla
3-4 tbsp. milk

To make the dough, in a small pot or heat-proof measuring cup, heat milk to 115°F. Add in the yeast and sugar. Allow to proof for 5-10 minutes.Add vanilla to the melted butter.In the bowl of a stand mixer fitted with the dough hook, combine 4 cups of flour, brown sugar, salt, cinnamon, nutmeg, and cloves. With the mixer on low speed, slowly stream in the yeast mixture. After yeast mixture is incorporated, add in butter mixture.Add in one egg at a time, mixing after each addition, then add in the carrots. Slowly increase speed, until dough comes together. If the dough is a bit sticky, add in the additional flour.Transfer dough to large greased bowl, then cover and let rise in a warm space about 1 hour, or until doubled in size.While the dough rises, lightly spray a 9 x 13 baking pan with non-stick spray. Mix together the brown sugar and cinnamon for the filling in a small bowl.When dough is risen, turn out dough onto a well-floured counter or onto a silicone mat. Roll out into a large rectangle, about 12 x 20 inches. Brush the dough with the melted butter, then sprinkle the brown sugar and cinnamon mixture over the dough evenly.Roll the dough into a log (I started at one of the long engs) and pinch the ends to seal. Using a knife (or unflavoured floss! – cuts super cleanly!) cut the dough into 8-12 rolls, depending on how big you want them. Just remember – they still have to rise, so keep this in mind.Space evenly in the prepared pan. Cover, and let rise for an hour in a warm place, until doubled in size.Preheat oven to 350°F. Uncover rolls and bake in the preheated oven for 30-40 minutes, or until internal temperature reaches at least 200°F. Remove from oven and allow rolls to cool 20-30 minutes before adding icing.To make the icing, in a large bowl or the bowl of a stand mixer with the whisk attachment, beat the cream cheese and butter until smooth and fluffy. Mix in the vanilla and icing sugar. Beat on low speed to incorporate. Add milk, 1 tablespoon at a time, until desired consistency is reached. Spread over slightly cooled rolls.

Vanilla Chai Protein Powder Muffins

I found a great basic muffin recipe, and I decided to use some of my Vanilla Chai protein powder as a substitute for some of the flour. About a year ago, I found Vega Vanilla Chai protein powder, and I kind of fell in love with it. I haven’t tried baking with it until now, and I can’t believe that I waited for so long.This basic muffin recipe is awesome, and if you don’t want to bake with protein powder, just use flour for the full amount instead of splitting it up. I was really happy with how well these turned out, and I know that this basic muffin recipe is something I can use and tweak as I see fit.The original recipe was found here, and like I said, all I changed was swap out one fourth of the flour for my Vega protein powder. Easy swap.

Ingredients

Yield: 1 dozen muffins

1½ c. flour
½ c. Vega Vanilla Chai protein powder
½ c. sugar
2 tsp. baking powder
½ tsp. salt
¾ c. milk, room temperature
½ c. butter, melted and cooled
2 eggs

Preheat oven to 350°F. Line a muffin pan with paper liners, and set aside.In a small bowl, whisk together the flour, protein powder (if using), sugar, baking powder, and salt.In a medium bowl, whisk together the milk, butter, and eggs. Add the flour, and stir with a silicone spatula.Divide the batter evenly between the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.Transfer muffins to a wire rack to cool completely.

Cinnamon Nutmeg Oatmeal Muffins

I was on a bit of a muffin kick last week, so I went a little overboard with the muffin recipes. It was a bit crazy. I had about three dozen muffins and I had to give some away and freeze some because I just made too much. At least I’ve learned.

Either way, I really enjoyed these muffins, because they go well at any time of day. These are great for breakfast, a snack, with tea or coffee, or for dessert. It also helps that they are fairly healthy.

The original recipe was here. They didn’t puff up as much as the picture, but the flavour was spot on and so good. Just, take my word for it. These muffins are great.

Ingredients

Yield: 2 dozen muffins

2 c. rolled oats
2 c. milk
2 c. flour
2 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. butter, softened
1 c. light brown sugar
2 eggs

In a large bowl, stir together the oats and milk, and allow to sit for 30 minutes.

Preheat oven to 400°F. Prepare a muffin tin with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

When the oats have softened, add the brown sugar and eggs. Whisk together, then mix in the butter.

Add the flour mixture to the oat mixture, and fold together.

Scoop muffin mix into prepared liners, and bake for 15-18 minutes, until a toothpick comes out clean. Let muffins cool in the pan for a few minutes before moving them to a cooling rack.

Double Chocolate Pecan Bread Pudding

This recipe is fantastic! It makes enough for a 9×13 pan, but when I made it I used an 8×8 square pan and a loaf pan. It’s delicious. Chocolate in the custard and chocolate chips in the actual bread pudding – heck yes a double load of chocolate.I found the original recipe here, and the only thing I changed was I ran out of Kahlua (the travesty!), and substituted milk for the heavy cream and the remainder of the Kahlua I didn’t have.The more I write on the blog, as in number of posts, I realize how much I just want to get to the recipe. So, I hope that my readers don’t mind when I have a short post, because I just want to share the food. Enjoy this!

Ingredients

Yield: 1 9×13 pan

5 c. cubed bread (day old, or stale)
½ c. chocolate chips
½ c. chopped pecans
1 c. brown sugar, packed
¼ c. cocoa powder
1½ tsp. cinnamon
½ tsp. cardamom
Pinch of salt
5 eggs, lightly beaten
2 c. milk
½ c. Kahlua
1 tsp. vanilla

Spray a 9×13 pan with non-stick stray. Put the cubed bread in a baking dish. Sprinkle the chocolate chips and pecans over the bread. Set aside.In a large bowl, combine the brown sugar, cocoa powder, cinnamon, cardamom, and salt. Add the eggs, and whisk until combined.Add the milk, Kahlua and vanilla. Whisk until thoroughly incorporated.Pour the mixture over the bread cubes, and let sit 45 minutes to an hour, or until soaked through.Preheat oven to 350°F. Bake the bread pudding for 60-75 minutes, or until the custard is set. Check halfway. If the bread is getting dark, cover with aluminum foil. Let cool before serving.Best if served warm with ice cream or whipped cream on top!

Carrot Cake Loaf

I love carrot cake, but I’ve never really made it because it isn’t one of Paul’s favourite types of cake. I went to go make this the other day, and the original recipe, found here, made 2 loaf cakes.

As I went rooting through my fridge, I realized I only had enough ingredients for half that, one loaf, and was perfectly happy. I’m putting the original measurements down, for 2 loaf cakes, but it was really not hard to halve.

I love the warm spiciness of a carrot cake, and the fact that carrots themselves are a bit sweet, so that you don’t need to add tons and tons of sugar. The cream cheese icing on top is decadent, and absolutely delicious. Mine is a little different, in that I didn’t colour the icing to make an icing carrot on top, but instead I used sprinkles – orange and green dino feet sprinkles to be exact – to indicate that it is supposed to be a carrot cake. I think the sprinkles add a touch of whimsy (and texture) to a really delicious cake. If you like carrot cake, you’ll definitely like this.

As a bonus, even though Paul explicitly told me he really doesn’t like carrot cake, he clammed up when I asked him what he thought, then, with the most sheepish grin on his face told me that it was a good cake. Guys, I made a carrot cake hater turn into a carrot cake liker. (Not lover – not yet at least!) Obviously, this still means that the carrot cake is a WIN.

Ingredients

Yield: 2 loaf cakes

For the cake:

2½ c. flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. cinnamon

½ tsp. nutmeg
1/8 tsp. cloves
½ tsp. salt

1 lb. whole carrots, peeled
1½ c. sugar

½ c. dark brown sugar, packed
4 eggs
1½ c. vegetable (I used canola) oil

For the cream cheese frosting:

8 oz. cream cheese, softened
3 tbsp. butter, softened
3½ c. icing sugar
½ tsp. vanilla
Green and orange food colouring (or sprinkles)

Preheat oven to 350°F. Grease two loaf pans.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

In a food processor with the grater attachment, shred the carrots, and set aside. Wipe out the food processor.

With the standard food processor blade, add white sugar, brown sugar, and eggs. Process until thoroughly combined. With the food processor running, drizzle the oil into the egg mixture until mixture is thick and emulsified, about 30 seconds.

Pour wet ingredients into dry ingredients, and whisk until combined into a thick mixture. Fold in shredded carrots using a spatula.

Pour batter evenly into the loaf pans, and bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean, or with a few moist crumbs.

Remove from oven and cool completely before frosting. I also removed the cakes from the pans to help them cool faster.

To make the cream cheese frosting, in a large bowl of a mixer, or with a hand mixer, beat the cream cheese and butter until fluffy. Add the icing sugar, a half cup at a time, until smooth. Add in vanilla, then mix again.

Pipe or spread onto cooled loaves.

If you want to decorate with tiny carrots then separate two ¼ cup portions of frosting into separate bowls. Add a few drops of orange and green food coloring into each bowl and mix, adjusting colors to your preference.

Spoon dyed frosting into small ziplock bags, and cut a tiny opening in the corner of each bag.

Gently pipe carrot designs all over the top of the cake, as desired. Carrots are made by squeezing a blob of orange frosting then quickly drawing the frosting in a downward motion. Add “leaves” by making 1-2 small dots on the top of the orange “carrot.”