Classic Carrot Cake
- 4 Eggs
- ¾ cup Vegetable Oil
- ¼ cup Apple Sauce
- 1 cup Sugar
- 1 cup Golden Brown Sugar
- 1 tbsp Vanilla Extract
- 2 cups All-Purpose Flour
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 tbsp Cinnamon
- ¼ tsp Nutmeg
- 3 cups Carrots, grated
- 1 cup Pecans or Walnuts, chopped (optional)
- ½ cup Butter, softened
- 8 oz Cream Cheese
- 4 cups Powdered Sugar, sifted
- 1 tsp Vanilla Extract
- Preheat the over to 350˚. Grease and flour two 9″ round cake pans.
- In a large bowl beat together eggs, oil, apple sauce, sugars and vanilla.
- Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Stir in carrots until just combined. Fold in nuts, if desired.
- Pour into prepared pans. Bake for 30 – 35 minutes or until a cake tester comes out clean. Let cool on a wire rack.
Make the frosting:
- In a medium bowl, beat the softened butter and cream cheese. In batches, add the sifted powdered sugar, beating well after each addition. Beat in vanilla.
- Frost the cooled cake.
This recipe works very well as cupcakes, cook in muffin tins for 20 – 25 minutes.
I originally saw this recipe in a magazine at a hair salon. It looked fantastic, but I failed at remembering either the recipe or magazine name so I spent hours scouring the interwebs for it. I never found it.
The recipe below is based on a combination of many that I encountered. You can pretty much put anything in the packets, throw them on the grill or in the oven and they will come out perfectly. I have made this while camping with chicken and root veggies while camping for a heartier combo, with steak, mushrooms and onions for a manly meal, and here with salmon. You can cook on a grill, in a fire pit, in the oven or even on a grill pan on the stove top. Basically pick:
- 1 Protein
- 2 – 5 chopped Veggies
- 1 Seasoning Salt (those premixed seasonings at the grocery store like “Garlic & Herb” or “Southwest Blend”)
I have toyed with several combinations, but this might be my favorite. It is the perfect early summer meal, combining bright veggies and fresh flavors. The photos are from a baked version, though I do prefer to put these directly on coals.
The best part? Once everything is chopped the recipe take minutes to assemble, and can be on the table in under 30. Also, cleaning is a cinch! Just toss the foil and you’re done, no messy pots.
Lemon Pepper Salmon Packets
- 4 Salmon Fillets, 4 – 6 oz each
- 1 Yellow Pepper, sliced into rings
- 1 Red Pepper, sliced into rings
- 1 Yellow Onion, sliced into rings
- 1 Lemon, sliced into rings
- Lemon Pepper Seasoning
- Sea Salt
- Spray Oil (I used olive oil in a mister)
- Optional: Prepared Pasta, Rice, Potatoes or other starch
- If cooking on a charcoal grill, get the coals ready a bit in advance. If baking, preheat the oven to 400 degrees.
- Cut 4 long pieces of foil, about one and a half times the width of the box.
- To assemble the packets layer the ingredients approximately as follows:
- Spray the foil with oil
- Sprinkle a little sea salt on the foil
- Place the salmon, skin side down on the foil
- Sprinkle the salmon generously with the lemon pepper seasoning and a little more sea salt
- Top with lemons, onions and peppers in order.
- Bring the edges to the center, and roll down to enclose.
- If grilling: Throw the packets directly onto the coals or on the grill. Cook for 5-20 minutes depending on the temperature of the coals until the salmon is just cooked through. Check the packets once or twice, and rotate if necessary.
- If baking: Place the foil packets on a large, heavy baking sheet. Bake in the center rack for 20 – 25 minutes until the salmon is just cooked through.
- To assemble plates, place selected carbohydrate on plates and arrange veggies and fish with tongs. Drizzle juices from the packets over the dish, especially if your starch is unseasoned.