You've made it to the middle of the week :) and now I'm sure most of you are counting down the days until the weekend right? I'm honestly excited for tomorrow, and I am sure you are thinking to yourself what's so special about Thursday? Well firstly it's the night a new episode of The Big Bang Theory is shown, secondly when I'm in Texas on a Thursday it's steak night (YUM!!) and when it's Nathan behind the grill it's guaranteed deliciousness, and thirdly I'm getting a hair cut!! I know normally a hair cut is nothing big, but it's been well over a year since I've had a haircut and I am so over due that I am trusting the good reviewers on Yelp to help me find a fantastic salon here in Texas, and most girls will tell you trying a hairdresser you know nothing about can be kind of scary, so send positive vibes for me tomorrow :)
Any who, you guys don't come here for tales of new hair adventures, but you do come for good eats and that is exactly what I have for you today, I'm actually spoiling you with two recipes instead of just one (I love you guys that much!). I'm not sure if you remember but a few weeks ago I was talking about doing some posts about revamped food from our childhood, only problem was I never got around to it :( But today I am bringing you a recipe that I used to have all the time as a child, but with a sweet little twist to it. I even brought it to a luncheon I had that same week and needless to say there wasn't anything to bring home, but the best part was no one could put their finger on what the mystery ingredient and when I told them they were pleasantly surprised. Now enough talk, lets get you in the kitchen and creating with another great recipe inspired by the wonderful app AllRecipes (seriously if you haven't gotten it yet you really should).
Carrot Pineapple Cake
Ingredients
2C all-purpose flour
2Tsp baking soda
1 Tsp baking powder
1 Tsp salt
2Tsp cinnamon
1 3/4C sugar
1C extra virgin olive oil
3 eggs
1 Tsp vanilla extract
2C carrots, shredded
1C coconut, shredded
1C pecans, chopped
1C pineapple, crushed and drained
Directions:
1) Preheat oven to 350F. Grease a 9"x13" baking pan and set aside. Mix flour, baking soda, baking powder, salt, and cinnamon.
2) Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with wooden spoon until smooth.
the well was over"whelmed" lol
3) Stir in carrots, coconut, pecans, and pineapple.
4) Pour into baking pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Don't panic as the center will sink slightly. Allow to cool before icing.
Cinnamon Coconut Cream Cheese Icing
Ingredients
8oz cream cheese
1/4C butter, softened
2C powdered sugar
1 Tsp cinnamon
dash of allspice
1/2C pecans, chopped
cinnamon and allspice not pictured :/
Directions:
1) Cream the butter and cream cheese together until smooth. Add the spices and icing sugar and beat until creamy.
2) Ice the cake and top with the chopped pecans.
Forgot to take a pic and only this tiny piece remained
This is very moist and has a wonderful sweetness that is created by the pineapple. I like carrot cake, but I don't think regular carrot cake will cut it anymore, lol. This is definitely a keeper and will be made again. If you decided to make it you can change (or even omit) the nuts, and play with the spices a little I didn't follow the measurements to a t, but that is just how I bake :)
So there you have it, the final recipe that was waiting to be published, and it's good timing too, because when I'm here in Texas I do nothing but spoil my sweetheart with sweet and delectable treats ;) Tomorrow I think I will blog about our dinner, he is making the steak and I am in charge of the veggies so it is a joint meal, and maybe I can even get him to write a little about his marinating techniques if we're lucky! And be on the lookout for a delicious chocolate peanut butter duet that is sure to be a hit, I say that because as soon as I saw the idea I had to make it a reality. Until next time............
Stay sweet,
Jennifer xoxoxo
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