Are you a fan of Carrot Cake? I enjoy carrot cake, but I am not the biggest fan because most carrot cakes contain a thick layer of frosting, and I wouldn’t say I like frosting. Well, I started making my own because it is so simple, and homemade will always beat store-bought.

To be honest, nobody in my family likes frosting unless it’s whipped cream cheese and preferably homemade cream cheese-based frosting.

If I make a real cake, which is extremely rare, but if I happen to make a nice cake usually use whipped cream instead of the frosting because it tastes so much better.

On the other hand, carrot cake and cream cheese frosting go perfectly together. Don’t you agree? When I started making my own I realized that I do not hate it at all.

I had quite many notorious bakers in a family that I grew up with. They would bake their heart out, and me, well, I know how to make rolls, pies, bread, and things of that nature.

Cakes? Cakes are not my niche. Although I merely improved, I still can’t decorate for shit. I am just being honest here!

I do have more of a savory tooth if you know what I mean, however, I enjoy sweets as well, especially after dinner.

This is a simple cake, and that’s what I genuinely like the most — Cup of coffee and a simple slice of cake to make my day! These bars are so delicious. Sometimes I add seeds and oats or maple syrup instead of sugar. I hope you guys like it as much as we did.

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If you happen to make these simple and tasty Carrot Cake Bars with Cream Cheese Frosting, please tag me on Instagram @sandraseasycooking. Thank you so much for all your support!

Yield: 20 Servings

Carrot Cake Bars with Cream Cheese Frosting

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Easy and tasty Carrot Cake Bars with Cream Cheese Frosting

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 lb Grated Carrots strain, and pat dry
• 1 cup Crushed Pineapple drained (reserve juice)
• 2 1/2 cups all-purpose flour
• 1 teaspoon Baking powder
• 3/4 teaspoon Baking Soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg freshly grated
• 1/4 teaspoon Ground Allspice
• 1 cup packed light Brown sugar
• 1 cup Granulated Sugar
• 4 large eggs at room temperature
• 3/4 cup Vegetable oil

Optional

• 1 cup Chopped Walnuts
• 1 cup Raisins, golden and black or whatever kind you have Soaked in Pineapple or Orange juice, rum if you prefer

CREAM CHEESE FROSTING

• 2 8-ounce packages of cream cheese chilled
• 8 tablespoons unsalted butter softened at room temperature
• 1 1/3 cup confectioners' sugar sifted after measuring
• 2 tablespoons pure Vanilla Extract
• Walnuts, Pecans, or Almond for garnish

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
3. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. 

FROST THE CAKE:

1. Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake, if you wish. If you use walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Also, I sliced the cake in half and added a thin layer or frosting in between. It is not necessary, but it tasted great. 
2. Before serving, slice the cake into equal squares and serve as bars. 

Notes

TIPS Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans.

Line the bottom of your layer pans with wax paper or parchment paper. To make a bundt, bake at 325 for 75-90 minutes.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving:Calories: 463Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 72mgSodium: 284mgCarbohydrates: 53gFiber: 2gSugar: 36gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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Easy Breakfast Strata reminds me of a wonderful world of casseroles.

They are not only tasty, beautiful, nor easy to make, they are so versatile as well. 

This golden deliciousness, Breakfast Strata was so simple to make and we all enjoy it very much. I make this often over the weekend.

Sometimes it’s without any bread which makes it more like crustless quiche or frittata, and sometimes I add leftover biscuits from dinner before. 

My son, who doesn’t care much for asparagus made his own version, which we all loved.

He will go to University next year, so I have been more persistence regarding him learning things around the house, in particular how to cook more complexed meals.

Don’t get me wrong, he knows how to cook basic meals, clean the house, wash and survive as a young adult, but I feel like he can always learn more.

I know many moms would agree, but I feel like crap just thinking about him leaving the nest.

Even now, a year away, it feels like part of me will be missing when he goes on his new journey.

Goodness! I am getting emotional again.

I need “kids’ going to college support group” soon haha… Seriously, how do you survive it?

Tap here for tasty casserole recipes

Anyhow, I am watching “Eat, Pray, Love” with Julia Roberts, while eating cheese crackers, drinking my rooibos hot tea.

I am trying so hard to write something in this post other than “This dish is so delicious” but literally nothing interesting coming in my mind.

So, with that being said, I will just post this recipe and call it a night, haha!

One more thing, This makes amazing and healthy meal prep for a week. It is fantastic to just mix different ingredients.

You can keep it in the fridge for about 5 days. Make sure to keep it in the safe dish preferably glass or at least BPA FREE.

RECIPES YOU MIGHT LIKE:

French Toast Casserole

Breakfast Casserole

Herbed Stuffing Sausage Casserole

Hey, if you try my Easy Breakfast Strata recipe or any other recipe from my blog, please tag me on Instagram.

@sandraseasycooking using hashtag #sandrasasycooking.

I would love to see all your delicious creations and share them with my readers as well. Thank you so much!

Yield: Serves 6

Easy Breakfast Strata

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The wonderful world of casseroles. They are not only tasty, beautiful, nor easy to make, they are so versatile as well. 

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 10 slices Italian Bread the best of it’s a bit stale, two to three days old
• 8 Large Eggs mixed
• 1/2 cup Heavy Whipped Cream or Half and Half
• 2 tbsp. Olive Oil
• 10 Asparagus younger, if possible, sliced
• 1/2-3/4 cup Diced Country Ham you can sub with bacon, Canadian bacon, or boar’s head smoked ham
• 1/2 Green Pepper diced
• 1 cup of Shredded Cheese or 6 slices deli cheese (I used smoked gruyere cheese)

Instructions

1. Preheat oven to 375F
2. In a large pan saute together asparagus, country ham, and green peppers. Add about 1 tbsp of olive oil. Cook for 5 minutes at medium-high heat. Stir to saute everything equally.
3. Mix eggs together, then to the eggs add 1/8 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dry parsley and a pinch of baking soda. Baking soda acts to make eggs puffy and perfect so do not be afraid to add just a pinch. If you don’t have it, that’s fine too. No need to panic. Strata will come out delicious regardless.
4. To the egg mixture add 1/2 cup heavy whipped cream, or half and half; Mix it again.
5. Oil the baking dish with a drizzle of olive oil, you can use butter if you wish.
6. Line bread in the baking dish and drizzle with a bit of olive oil.
7. Top bread with the veggie and ham mixture. Spread equally. Then pour over mixed eggs and cream mixture. 
8. Press the bread with the fork or spatula. You can keep it in the fridge overnight, or you can bake it right away.
9. Add cheese and bake for 30-35 minutes in the preheated oven. You may use any cheese that you prefer. I made this with the Mexican blend, cheddar, and mozzarella, so whatever cheese you use it will be fine. 
10. You can garnish it with chopped parsley or green onions

Notes

I made this one using two smaller baking pans but the measurements are for one family size Strata, about 8 servings. This makes an amazing meal for a week. You can mix and match vegetables and meat. You can make it vegetarian or meat lovers.

Sodium: Country ham is already packed with sodium, as well as cheese so you really do not need much.

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These are probably the best homemade dinner rolls ever. Also, I will take bread over dessert anytime. That might sound crazy to some people, but that’s me.

You can either love as I am or hate me. Well, you have no reason to hate me, but you know what I mean.

I just really love bread with anything, and my family is like me. These rolls are incredibly delicious and easy to make.

It does take a bit patient, but that’s baking in general and it is totally worth it.

If you do not have the time to enjoy the process then you are not a baker. I might not be a cake maker, but I really enjoy making pies, rolls, biscuits, and bread. 

CLICK HERE FOR MORE TASTY BREAD RECIPES

As you may notice I make everything with my hands. I do not use a large bowl, measuring cups/spoons, food scale, and a wooden spoon or multifunctional spatula.

Maybe one day when I am unable to knead the dough, I will invest in something like KitchenAid.

However, for now, I really enjoy working with my hands. If you wish to use Stand Mixer with kneading attachment please make your life easier and use it. 

I make these days ahead for so we have them for sandwiches or school lunch. Most of the time I double the dough and refrigerate.

I grew up having weekend family feasts, so I love implementing that tradition with my own family as well.

It makes my heart full of joy having all my children around the table, delicious aroma of the cooked meal, usually roasted chicken and potatoes, with these rolls on the side in a basket cooling off. 

Anyhow, I hope you guys enjoy making these tasty rolls. If you do make this recipe for Homemade Dinner Rolls, please share it with me.

Tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for your continued support. Your feedback is so valuable to me.

Yield: Serves 6

Homemade Dinner Rolls

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Easy and tasty homemade dinner rolls.

Prep Time 10 minutes

Cook Time 25 minutes

Proofing Time 1 hour 40 minutes

Total Time 2 hours 15 minutes

Ingredients

• 1 tbsp. dry yeast
• 1 tbsp. Sugar
• 1/4 cup Luke Warm Water
• 4 cups all-purpose flour
• 1 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 1 cup Milk
• 1 stick unsalted butter melted
• 2 large eggs + 1 egg for brushing on the rolls

Instructions

1. Combine flour, salt, and baking powder.
2. Then take about 1/4 cup of warm milk and pour over sugar and dry yeast; Let it sit until the yeast gets activated {and this will tell you if the yeast is still active}
3. Add room temperature eggs to melted and slightly cooled butter.
4. Pour warm milk to activated yeast, then add mixed eggs and butter mixture and mix it.
5. To wet mixture add dry ingredients (flour, salt and baking powder) and mix it until you cannot mix anymore with a wooden spoon or a spatula.
6. Knead it until well combined, about 10 minutes of constant kneading. If you do not wish to knead it with your hands use KitchenAid with kneading/hook attachment and knead until the texture is smooth and elastic.
7. Cover it and let it rise for 1 hour and 30 minutes.
8. Brush each roll either with melted unsalted butter or mixed egg (I liked it with mixed eggs, and after baking lightly brushing with butter)
9. Add everything bagel seasoning, about 1/4 teaspoon or more on each roll.
10. Allow them to rise for at least one hour, preferably one hour and a half.
11. Bake the rolls at 400F for about 22 to 25 minutes OR until the rolls are golden brown.
12. Once done cover the pan with a cotton kitchen towel and let it cool down before serving.

Notes

You can: after you brush rolls with egg or butter you can sprinkle some sesame seeds or poppy seeds on top before letting them rise. Or you can keep them plain, or add whatever topping that you prefer. The size of the rolls before the second rise should be smaller than the size of the tennis ball, but they will rise more in the oven. You can make 8 large rolls or about 12 smaller ones.

If you have leftover dough: This dough is even better after a few days of refrigeration. Just make sure to cover very well, the best way is to place in a Large Storage Plastic Bag (for vegetables or meat) close, take the air out and place it in the fridge for up to 2 days.

When you want to use it, just let it rise on the room temp. for about 30 min. Line the baking pan with parchment paper. Roll the dough into a long log, then cut approximately equal slices of dough, as you can see of step by step pictures. Roll each slice into a dinner roll.

You may dust a bit of flour or you can use marble surface for easier rolling. Place each dinner roll on the baking pan. Make enough space in between so the rolls have the space to rise.

Did you make this recipe?

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