Amazingly Moist Carrot Cake with Yogurt & Cream Cheese Frosting

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I absolutely hated carrot cake as a child, my mom loved it and I thought she was insane.  I had it for the first time as an adult several years ago, and I finally got what my mom was talking about.  I still do not like carrot cake with raisins, and carrot cake with nuts is growing on me.

This carrot cake is amazing.  It is moist.  It is full of flavor.  I combined Wallaby yogurt with cream cheese – OMG.  I blended in my food processor and it turned out so creamy and soft.

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Time: 40 minutes + time for the cake to cool

Serves: about 8

 

Carrot Cake Ingredients:

  • 1 cup packed brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup plain Greek yogurt (my favorite is Fage)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups very finely grated carrots
  • 1/2 cup pecan pieces, cut small
  • 1/4 cup pecan pieces, broken in (about) half

Yogurt & Cream Cheese Frosting Ingredients:

(2) 6 oz. containers Wallaby vanilla or maple yogurt

8 oz. cream cheese

 

Directions:

1. Preheat your oven to 350 F degrees.

2. Spray a 9 or 10inch springform pan with nonstick cooking spray. Set aside.

3. Take the cream cheese for the frosting out of the refrigerator so it can soften as you make the cake batter.

4. In a large bowl combine the brown sugar and oil on medium speed with a handheld or stand mixer fitted with a paddle attachment.  Add in the yogurt until fully mixed.  Next add the eggs one at a time, beating into the mixture each egg. Add the vanilla and mix to combine. Set aside.

5. In a separate bowl add the flour, baking soda, cinnamon, nutmeg, and salt. manually stir the dry ingredients into the wet ingredients with a spatula until just combined – you do not want to over mix. Gently fold in the shredded carrots and 1/2 cup pecan pieces.  Pour the batter into prepared springform pan.

6. Bake the cake for 35-40 minutes or until toothpick inserted in the center comes out clean. Be care not to overbake otherwise the cake will be dry.  Allow the cake to cool completely before frosting.

7. For the frosting add (1) 6 oz. container of Wallaby yogurt and the entire package of cream cheese to your food processor.  Beat until creamy.  Add in more Wallaby yogurt until the mixture is totally creamy but not totally runny.

8. Once the cake has completely cooked frost the top of the cake, allowing some of the frosting to drip down. Sprinkle

 

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Coconut Cream Pie

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Happy Pi Day!!!  In honor of 3.14 I thought I’d post a recipe for a pie, and an amazing pie: coconut cream pie.  This can be made two ways 1) for those of you who like a lot of coconut in every bite 2) for those of you who don’t dig as much coconut (like me).  The custard is amazing, out of this world delicious.  I seriously think I am just going to make a batch to eat as pudding.

Ingredients:

1 pie crust

1/2 cup coconut for toasting –  half goes between custard and whipped cream if you don’t like as much coconut

for the coconut custard:

1 1/2 cups coconut milk (not canned)

1 1/2 cups half and half

5 egg yokes

1 cup sugar

4 tablespoons corn starch

1 tablespoon butter

1/4 teaspoon salt

3/4 cups flaked sweetened coconut flakes – only if you like a lot of coconut

2 teaspoon vanilla

for the whipped topping:

1 small container of heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

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Directions:

1. Roll out pie crust and place in pie dish.  Bake until golden brown in pre-heated 400 degree oven, I always place beans on top of tin foil to weigh the dough down and then remove for the last 10 minutes of baking.

for the toasted coconut flakes

2. Spread the 1/2 cup of coconut flakes out on a large baking dish – you only want want one layer – and bake in a pre-heated oven for 8-10 minutes stirring every few minutes.  You want the coconut flakes to be golden brown.  Remove from the oven and set aside.

for the coconut custard

3. Pour the coconut milk and half & half into a small bowl and stir together.  Add the egg yokes and whisk together.  Set aside.

4. Add the sugar and cornstarch to a heavy bottom pan and stir together.  Turn the heat to medium-low.  Whisk in the milk and egg mixture.  Continue to whisk constantly.

5. Bring the custard mixture to a boil, whisking constantly.  You don’t want the custard to burn.  Continue to boil until the custard has thickened up, which will be about 2-4 minutes.

6. Remove the custard from the heat and add the butter, vanilla, salt and coconut (if you are adding the coconut to the custard mixture).

7. Pour the custard into the baked pie crust and spread until smooth and even.  Cover with plastic wrap and cool in the refrigerator for about one hour.

8. If you are adding less coconut to the pie, once the custard has cooled spread half of the toasted coconut over the custard.

for the whipped topping

9. Whisk the heavy whipping cream in a bowl just until small peaks form.  Stir in the sugar and vanilla.

10. Scope out on top of the custard.  Refrigerate until ready to serve.

11. When ready to serve the pie, sprinkle the remaining toasted coconut on top of the whipped topping.

Enjoy!

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