Chocolate Carrot Cake

This is my Valentine’s treat to you!!! Valentine’s Day is fast approaching.  My hubby and I have been invited to celebrate with a group of friends.  So I decided to make this delectable cake into cupcakes.

When I had my business PattyCakes it was my absolute most popular cake.  I thought I’d share this recipe with you today so you can enjoy it as much as we have.

So here goes:

Chocolate Carrot Cake

  1. 2-1/4 cups of all purpose flour
  2. 1 cup flaked coconut
  3. 3/4 cup of Dutch process cocoa powder – sifted
  4. 1-1/2 tsp baking soda
  5. 1 tsp baking powder
  6. 1 tsp cinnamon
  7. 1/2 tsp salt
  8. 2 cups granulated sugar
  9. 1-1/2 cup oil (I use grapeseed)
  10. 3 eggs
  11. 1 tsp vanilla
  12. 8oz crushed pineapple with the juice
  13. 2 cups grated carrot
  14. 1/2 cup semi sweet chocolate chips


Heat oven to 350 degrees

Line 2 regular cupcake pans with liners or grease and sprinkle with cocoa one 9×13 pan

  • In a large bowl, beat together sugar, oil, eggs and vanilla.
  • Beat in pineapple with juice and carrots.
  • Add flour mixture beating only until smooth
  • Stir in chocolate chips
  • Using a scoop fill your cupcakes 3/4 full
  • Or spread into your prepared pan
  • Cupcakes: bake for 21 minutes
  • Cake Pan:  about 21 minutes as well or till done when a toothpick comes out clean
  • Let cool
  • Frost with Cream Cheese Frosting

Cream Cheese Frosting

  1. 1-8oz pkg of cream cheese softened to room temperature
  2. 1 cup butter at room temperature
  3. 4 1/2 -5 cups of icing sugar – sifted
  4. Pinch of salt

Cream your butter and cream cheese together until well blended.  Add salt.  Then add icing sugar a bit at a time and beat until smooth.  Frost your cupcakes with your favourite decorating tip.


Pumpkin Sheet Cake

This cake is just delicious.  It’s moist, has a creamy cream cheese frosting…raisins.  What more could you want???

This cake recipe belonged to my aunt Murielle…she is my late mom’s sister and I love her to the moon and back.  She has stayed with me while recovering from a couple of surgeries.  She has helped me pack when moving…love love love her!!!

So this recipe is hers…and it is very tasty.

So here goes!!!

Pumpkin Sheet Cake

  1. 3 cups of all purpose flour
  2. 3 tsp baking powder
  3. 1-1/2 tsp baking soda
  4. 3/4 tsp salt
  5. 3 tsp cinnamon
  6. 6 large eggs
  7. 1-1/2 cups of oil ( I used grapeseed)
  8. 3 cups sugar
  9. 1-28oz can of pure pumpkin purée – NOT PIE FILLING
  10. 1-1/2 cups of raisins
  11. 1-1/2 cups of chopped walnuts – toasted for topping


  • in a medium bowl whisk flour, baking powder, baking soda, salt & cinnamon
  • in bowl of a stand mixer beat eggs, oil, sugar and pumpkin till oil is well blended
  • add raisins
  • pour into a 12”x17” sheet pan greased and floured
  • bake @ 350 degrees for approx. 30 minutes
  • if it springs back when touched it is done
  • Cool on rack
  • frost with cream cheese frosting and top with toasted walnuts

Cream Cheese Frosting:

  • in a stand mixer with the paddle attachement beat 2-8oz pkgs of cream cheese at room temperature , 1 lb of butter at room temperature and 1 tsp salt
  • Add 9 cups of icing sugar – sifted a bit at a time
  • blend well between additions of icing sugar
  • Note: you’ll think at first that the cream cheese frosting will be too soft…but once the icing sugar is all added it will be perfect consistency.  Freeze what’s leftover for another time.
  • You can 1/2 the recipe


Crazy Good Chocolate Sheet Cake

This sheet cake is craaaaaaaazy good!!!  I finally decided to try this recipe today.  It’s from Pioneer Woman and it’s super easy to make and so good!

I love how I didn’t have to grease the pan…you heard that greasing the pan!

Just follow the steps one by one and “voila”! Done.  My hubby thought it was going to be this dry cake because it’s thin….but no way…it’s the moistest, most yummy cake.

It’s different from what I’ve ever made.  This would be great for a potluck, quick for unexpected company etc.

I brought one to the Hospice where I volunteer in the kitchen….when I put it out for visitors it just disappeared!!!! I guess it was a hit!  Great for a crowd.

So here goes!

Crazy Good Chocolate Sheet Cake:

In a mixing bowl combine flour, sugar and salt

In a saucepan, melt butter.  Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, turn off heat.

Pour over flour mixture. And stir slightly to cool.

In a measuring cup , pour the buttermilk and add beaten eggs, baking soda, and vanilla.

Stir buttermilk mixture into butter/chocolate mixture.

Pour into ungreased…yes ungreased sheet cake pan and bake at 350-degrees for 20 minutes…no longer.  It will look a bit tacky but it will be set.  Don’t be tempted to cook it any longer! It will be perfect.



While the cake is cooking it’s time to make the icing.  Chop pecans finely.


Melt butter in saucepan.  Add cocoa, stir to combine, then turn off heat.

Add milk, vanilla, and powdered sugar.  Stir together.

Add pecans and stir.

Pour over warm cake and let cool.


Crazy Good Chocolate Sheet Cake:

  1. 2 cups flour
  2. 2 cups sugar
  3. 1/4 tsp salt
  4. 4 TBSP (heaping) Cocoa
  5. 2 sticks butter (1 cup)
  6. 1 cup boiling water
  7. 1/2 cup buttermilk (add 1/2 TBSP of vinegar to 1/2 cup milk)
  8. 2 large eggs , beaten
  9. 1 tsp baking soda
  10. 1 tsp vanilla


  1. 3/4 cup finely chopped pecans
  2. 1-3/4 stick of butter (3/4 cup)
  3. 4 TBSP (heaping) Cocoa
  4. 6 TBSP milk
  5. 1 tsp vanilla
  6. 1 lb (minus 1/2 cup) powdered sugar


  • Note: I used a 12×16 cookie sheet
  • In a mixing bowl, combine flour, sugar and salt
  • In a saucepan, melt butter.  Add cocoa. Stir together
  • Add boiling water, allow to boil for 30 seconds, then turn off heat.
  • Pour over flour mixture, and stir lightly to cool
  • In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla.
  • Stir buttermilk mixture into butter/chocolate mixture.
  • Pour into sheet cake pan UNGREASED
  • Bake at 350-degrees for 20 minutes
  • Note: take it out at 20 minutes.  Cake will look a bit tacky but its done.
  • While cake is baking, make the icing.
  • Chop pecans finely
  • Melt butter in a saucepan.
  • Add cocoa, stir to combine, then turn off heat.
  • Add the milk, vanilla and powdered sugar.
  • Stir together.
  • Add pecans, stir together and pour over warm cake








Carrot Cake – Cream Cheese Frosting

Christmas is around the corner and if you’re like me you’re getting lots done ahead of time.  I love doing that…makes all the last minute prep much easier when dessert is already done.

I made a double batch of carrot cake….I made half in cupcakes and the other half in a double layer cake.  The cupcakes are so easy to take out, they thaw fast so they’re great if someone is coming over without a lot of advance notice!

This cake is very good tasting and is very moist because we leave the pineapple juice in……make sure not to overbake it!

I frosted them and they are in the freezer….I will remove the cake the day before Christmas, put it on a cake stand, put the cover on and let it thaw to room temperature for the next day…no one will be the wiser!!!! It will taste as fresh as baked the same day.  Love that!!!

So here goes…

Carrot Cake – Cream Cheese Frosting

  1. 2 cups of unbleached flour
  2. 2 tsp baking powder
  3. 1 tsp baking soda
  4. 2 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 3/4 tsp salt
  7. 3/4 cup brown sugar
  8. 3/4 cup of granulated sugar
  9. 3 eggs , room temperature
  10. 3/4 cup of vegetable oil
  11. 1 tsp vanilla
  12. 2 cups grated carrots
  13. 8 oz of crushed pineapple with juice
  14. 1/2 cup chopped pecans


  • Grease & flour a 9×13 pan or two round pans
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt
  • In a separate large bowl, beat together granulated sugar, brown sugar, eggs, oil and vanilla till smooth
  • Add your flour mixture and mix gently just until moistened
  • Stir in carrots, pineapple and pecans.
  • Spread in prepared pans

Note:  for cupcakes I used jumbo tulip cupcake liners


Cream Cheese Frosting

  1. 4 oz of cream cheese at room temperature
  2. 1/2 cup of butter at room temperature
  3. 2 1/4 cups of confectioner’s sugar (icing), sifted


  • In a large bowl, using an electric mixer on medium high speed, beat together cream cheese, butter & salt till creamy
  • With the mixer on low speed, beat in icing sugar 1/2 cup at a time so it won’t fly all over the place LOL
  • Increase speed to medium high, beating until light and fluffy.
  • It should be soft and creamy & yummy!!!

Note:  I double and sometimes triple the frosting recipe, so I have some to put in the freezer for another time.  You just thaw it out and give it a good stir and you’re ready to go!









Gingerbread Cake/Warm Caramel Sauce

Wowzers….what a great cake this is.  It’s a small cake but packs in a lot of flavour.  One cup of molasses for one small cake…so good!

I love all the fall flavours..but this would be great for Christmas as well.  When I make it I could eat the whole darn thing it’s so good. hubby beats me to it.

It calls for a caramel sauce which I did make, but I frosted it first with my boiled icing…you’ll find it in my recipe index.  Then I drizzled the caramel sauce over the icing….even more delicious if that’s possible.

I posted a similar cake with the boiled icing a little while back…but I much prefer this new cake…a lot more flavour.

Hope you’ll try it and let me know how you like it.

Gingerbread Cake

  1. 9 TBSP butter, softened
  2. 1/3 cup of sugar
  3. 1 cup molasses
  4. 1 egg
  5. 2 1/4 cups of flour ( I use unbleached)
  6. 1 tsp baking soda
  7. 1 tsp ground ginger
  8. 1 tsp ground cinnamon
  9. 1/4 tsp salt
  10. 3/4 cup of water

Caramel Sauce

  1. 1 cup packed brown sugar
  2. 1 TBSP cornstarch
  3. 1 cup cold water
  4. 1/4 butter, cubed
  5. 1 tsp vanilla


  • preheat oven to 325
  • grease a 9 inch round or square pan and set aside
  • in a large bowl or stand mixer, cream butter, sugar until light and fluffy.  Beat in molasses and egg till blended together.
  • combine flour, baking soda, ginger, cinnamon and salt: add to creamed mixture alternatively with water
  • pour cake into prepared pan.
  • bake for 35-40 minutes or till toothpick inserted in centre comes out clean.

To make caramel sauce: in a medium saucepan, combine brown sugar and cornstarch.  Add the water and bring to a boil until the sauce starts to thicken about 2 minutes.  Remove from heat and stir in the cubed butter and vanilla until melted and smooth.  Serve over warm cake with whipped cream.

Note:  I frosted the cake with my boiled icing first then drizzled the caramel sauce on top…SO GOOD!






Blueberry Sudsberry Cake

Sorry I haven’t posted for a while……life has gotten busy since coming back from the trailer.

Thought I’d post this blueberry dessert recipe that my best friend Sue gave me a long time ago. In the eighties I think.  It’s really easy to do and super deliscious!

Where we live there are wild blueberries that grow so I used that…but if you don’t have any Costco sells frozen wild blueberries. Super handy. I’ve also made it with Costco’s frozen triple berry mix…blueberries, raspberries and blackberries. It was also very good.

Well here goes!

I made a pecan meal crust since we have a daughter in law that is gluten free.  But you can use graham wafer crumbs.


Here is my blueberry glaze simmering.

Cream cheese mixture.

The cream cheese mixture gets spread on top of crust.

The hot glaze poured over frozen berries…it’s instant thaw will make the berries taste like freshly picked….not mushy at all. Wait and see!


  1. 2 1/2 cups pecan meal or graham wafer crumbs
  2. 3/4 cup of granulated sugar
  3. 5 Tbsps melted butter
  4. mix well
  5. press in the bottom of your pan of choice..I used a small glass pan 8×11
  6. place in refrigerater for 30 minutes
  7. bake at 350 for 12 to 15 minutes
  8. if using pecan meal watch it carefully so the nuts don’t burn

Cream Cheese Mixture

  1. 250 grams of cream cheese softened …I placed mine in the microwave for about 15 seconds…
  2. add milk a bit at a time till very soft and spreadable
  3. spread carefully over top of cooled crust

Blueberry Glaze

  1. 2 cups of water
  2. 2 cups of frozen berries
  3. bring to a boil
  4. remove from heat and mash your berries
  5. you can strain out the mashed berries or leave them in like I did…you won’t even notice them once it’s done
  6. add 1 cup do sugar
  7. 2 Tbsps lemon juice
  8. place back on stove to simmer
  9. mix 6 Tbsps of corn starch in just enough water to soften it
  10. pour half of corn starch mixture into hot simmering glaze and mix well then the rest and simmer for a couple of minutes
  11. over your crust and cream cheese mixture fill the pan with frozen berries…I used a small zip lock freezer bag full of berries about 3-4 cups…you want to fill your pan leaving only enough room for your glaze
  12. immediately pour hot glaze over your frozen berries
  13. I poured my glaze into a heat proof pitcher to make it easier to pour over my berries
  14. refrigerate
  15. top will whipped cream










Fruit Cocktail Cake

In the eighties we were invited out for supper at some friends and she made this cake…….she called it Fruit Cocktail Cake and that’s what I call it to this day!

It is so easy to make and so deliscious….it’s my go to for a potluck or get together.  It’s easy to double the recipe like I did today and it stays moist because of the fruit cocktail with juice that’s in the cake.

The recipe below is the single recipe.

Fruit Cocktail Cake:

  1. 1 1/2 cup sugar
  2. 2 eggs
  3. 1/2 cup oil
  4. 2 cups flour
  5. 1/2 tsp salt
  6. 2 tsp baking soda
  7. 1 – 15oz can fruit cocktail with juice
  • In small bowl mix together flour, salt and baking soda
  • In larger bowl mix sugar, eggs, oil and fruit cocktail
  • Add flour mix only till  blended….don’t over mix or you’ll have a dense cake
  • Butter & flour a 9×13 pan
  • Bake at 350 till it’s very golden brown and springs back in the centre…about 30 minutes


  1. 1/3 cup butter
  2. 2/3 cup brown sugar
  3. 1/2 cup canned milk or half & half
  4. Bring first three ingredients to a boil just before you take your cake out of the will go on a hot cake.

  1. Remove from heat and add 1 tsp vanilla, 1/2 cup chopped pecans and 1/2 cup sweet coconut
  2. Pour on hot cake and spread evenly
  3. Put back in the over to broil the top till it bubbles..takes about 1 minute so watch it closely.
  4. Then remove from oven  and let cool before serving


Boiled Icing

I thought since I had my aunt here recovering from minor surgery that I would finally get her to show me how to make boiled icing…there might be another name for it but we always knew it as “boiled icing.  ( it’s not the 7 minute icing)

My grandmother used to make this on a spiced cake…(which I will post later).  My grandmother was the most awesome cook and baker.  I remember as a little girl (growing up there) how I used to watch her make all kinds of fancy desserts and sandwiches for the church tea..but also for family gatherings.  She loved to fuss and make fancy things….my aunt says I must take after her because I always usually go over the top when I cook or bake.

My aunt and I had this long chat trying to figure out where my grandmother (her mother) had learned all her skills.  She was a very talented lady.  There was nothing she coudn’t do.  She was a tailor/seamstress.  She used to knit my grandfather very fine argyle socks…you would have never known they were homemade.  She sewed all my bridesmaid dresses.  She did cake piping in the 50’s…fancy cakes, all kinds of pies. Now I so regret not learning more from her.  So I’m trying to learn what I can from my aunt.

It’s so light and fluffy, not as sweet tasting as regular buttercream frosting….just enough sweetness….when it was ready I could have eaten the whole bowl with a spoon…Yummmmmmm!!!!!

You can also make it with white sugar (we used brown sugar for this one).   Who doesn’t like brown sugar….makes everything taste so much better!!!!!

Boiled Icing

  • 2 cups packed brown sugar
  • 1/4 cup water
  • pinch of salt
  • 4 egg whites
  1. Place first 3 ingredients in a small saucepan…tall enough so there’s room for it to boil.  Bring to boil.
  2. while you’re waiting for the sugar to boil, put 4 egg whites into the bowl of a mixer…use your whisk attachment.
  3. whisk egg whites till frothy…then stop
  4. once sugar begins a rolling boil and starts to rise, stir and lower heat to medium and time for 2 1/2 minutes… longer, no less.
  5. continue to froth egg whites on med till sugar is ready to pour into it
  6. once sugar is ready, begin pouring into egg whites..pour, stop, pour stop till all sugar is poured into egg whites
  7. now whisk on high till stiff peaks form…it should get thick and fluffy.

Note:  when you’re pouring the hot sugar syrup into the egg whites some will splash on the side of the bowl…DO NOT SCRAPE IT DOWN….use the fluffy mixture only.  It will give you quite a bit of frosting.

SO DELISCIOUS you’ll never want to use anything else again.