We’ve got a little business to do today. I have lots of fun things to share!
1. I made a cake. A carrot cake. And it’s wonderful.
Carrot Cake
Ingredients
- 2 tsp. McCormick® Pure Vanilla Extract
- 3 c shredded carrots
- 1 c chopped pecans
- 1 can 8 ounces crushed pineapple, undrained
Cream Cheese Frosting:
- 1 pkg 8 ounces cream cheese, softened
- 1/2 c 1 stick butter, softened
- 1 tsp. McCormick® Pure Vanilla Extract
- 4 eggs
- 2 c sugar
- 2 c flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. McCormick® Cinnamon Ground
- 1/2 tsp. McCormick® Nutmeg Ground
- 1 c oil
- 1 box 16 ounces confectioners' sugar
Instructions
- Preheat oven to 350°F. Mix flour, soda, salt and spices in large bowl. Add remaining ingredients; mix well. Pour into greased and floured 13x9-inch baking pan.
- Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
- For the Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners' sugar, beating well after each addition.
- Frost cooled cake with Cream Cheese Frosting.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Recipe below.
2. I get to share with you a great pinboard by McCormick!
Here is an example of my McCormick Pin-Spiration board. Please let me know if you make one, I would love to see it and love to follow you on Pinterest!
McCormick would love if you joined in on this fun Spring Pin-spiration event! You will be entered to win one of 25 spring baking kits, and 10 winners will also have their original photos posted on the McCormick.com Look Book!
3. We are going to be dying eggs around here. Are you? I wanted to share a couple tips that make egg dying a more enjoyable experience for everyone!
- Be organized! Prepare your egg dying space well. Place newspaper on your table and cover with a couple layers. Set out as many cups as you need for the colors you have selected. Have extra water and napkins on hand!
- Decide how you want to decorate. If you want to try tie dye eggs plan ahead what colors will work together. If you want to create designs, get rubber bands and stickers ahead of time.
- Start getting ready now. Do a little research! I found this board on Pinterest and cant wait to see if we can replicate some of those beautiful eggs!
Have a happy Easter!
I have always loved to involved my children in baking mini treats with lots of pastel colors. Now that I am a grandma I continue on with the tradition making little houses for the Easter Bunny that is completely edible.
I love to bake Lemon Pound Cake and blueberry muffins in the spring.
Spring brings a fresh tart flavor alive in my palette. Here are just a few of my favorites… Let’s see if you see a theme! Oatmeal Lemon Creme Bars, Strawberry Lemonade Scones, Pink Lemonade Cheesecake, Luscious Lemon Delight, Lemon Meringue Pie, Lemon Pudding Poke Cake, Triple Layer Lemon Bars, Creamy Lemon Crumb Squares, and my new favorite is Lemon Cream Butter Cake.
Great, I think I’ll tell my boss I have to go home for an emergency. I’m craving LEMON!!!
For some reason, Spring always makes me think of Banana Pudding. I just can’t make it any other time of year. Maybe it’s the color? 🙂
I love to bake anything with Lemon! Lemon cake, lemon cheesecake, lemon cake balls…
I love making my Bunny cake for my little girls, they always love it!
Michelle Torres
decorater4life@aol.com
Technically, it isn’t baking, but I like to make those no-bake chocolate bird’s nests with Chinese noodles. I also LOVE baking your garbage cookies with pastel M&M’s!!! Yum!
carrot cake is a staple for our easter celebrations. we also like bird’s nest cupcakes!
I am ready to bake anything with rhubarb! I actually have some frozen from last year so I can use that and feel like spring even though our rhubarb isn’t ready yet!
Every year since I was small we have baked a cake in the shape of a rabbit. It was pretty much the only fancy cake pan my mother owned and it was always a big event as she almost never let us have sweets. Now, I still get excited to bake it, although it’s no longer a calendar event for me to have sweets!