Cakes

Carrot Layer Cake

Marsha's Baking Addiction
March 24, 2018
138

Incredibly moist and fluffy carrot cake that is infused with spices, loaded with carrots and nuts, and frosted with a cream cheese buttercream!

10
4 and 1/2 cups cake flour* 450g
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
6 large eggs room temperature
1 and 1/4 cups light or dark brown sugar 250g
1 cup caster/granulated sugar 200g
1 and 1/2 teaspoons vanilla extract
1 cup vegetable oil 240ml
1 and 1/2 cups Greek-style yogurt 367g ( room temperature )
3 cups grated carrots 390g ( about 6 large carrots )
1 cup walnuts or pecans 125g ( chopped, optional )
For the Cream Cheese Frosting
2 cups cream cheese 450g ( softened )
1 cup unsalted butter 226g ( softened )
10 cups icing/powdered sugar 1250g
2 teaspoons vanilla extract
2 cups walnuts or pecans 250g ( chopped, for garnish )
For the Cake Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside. Whisk together the flour, baking powder, baking soda, salt, and spices....
See the full directions on my site
Nutritions

Calories
800

Sodium
653mg
27% DV

Fat
66g
102% DV

Protein
14g
28% DV

Carbs
7g
2% DV

Fiber
4g
16% DV
Easter Baked

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Spinach Artichoke Chicken Casserole

7

Just like your favorite decadent spinach and artichoke dip, this cheesy Spinach Artichoke Chicken Casserole is rich, creamy, and full of garlicky flavor! With three different types of cheese, pasta, chicken, artichoke hearts, fresh spinach, Alfredo sauce, and a buttery Parmesan breadcrumb topping, this dish is an easy dinner that tastes like a special restaurant meal. Serve the casserole with a simple green salad and a side of garlic bread for the ultimate family supper!

4 oz dry penne pasta
15 oz jar Alfredo sauce
8 oz cream cheese
2 t minced garlic
2 T red wine vinegar
1 t grated lemon zest ( plus 1 T lemon juice )
1/4 t ground black pepper
2 c cooked shredded chicken
2 cans quartered artichoke hearts ( 14 ounces each )
2 c fresh baby spinach
1/2 c shredded mozzarella cheese
1/3 c Italian seasoned panko breadcrumbs
1 ounce grated Parmesan cheese
1 T salted butter
6
  • Preheat oven to 400°F. Grease a 2-quart baking dish (such as 11 x 7-inch or deep 8-inch or 9-inch square); set aside.
  • Cook the pasta in a large pot of salted boiling water, according to...
    See the full directions on my site
Nutritions

Calories
807

Sodium
843mg
35% DV

Fat
44g
67% DV

Protein
53g
107% DV

Carbs
43g
14% DV

Fiber
17g
70% DV