This delicious layered almond carrot cake can be altered, but this is my personal favorite version of my carrot cake recipe. If you don't like almonds, you can substitute them for pecans or walnuts, or just eliminate them. You can also serve as a single layer cake to save time, but the layers nicely distribute the frosting between the cake.
pinch of salt
2 teaspoons baking powder
2 teaspoons baking soda
1 Tbsp. vanilla extract
2 tsp. cinnamon
2 tsp. nutmeg
2 cups granulated sugar
2 cups flour
1 1/4 cup vegetable oil
3/4 cup crushed almonds
3 cups grated carrots
Frosting and topping ingredients:
1 cup sliced almonds
16 oz. cream cheese (room temperature)
1 cup confectioners sugar
1 tsp. vanilla extract
1. Preheat oven to 350F. Grease and flour 13x9 inch cake pan. In a medium bowl, mix together all cake ingredients except for the carrots and almonds. After mixture is well blended, fold in grated carrots and crushed almonds. Pour into your prepared cake pan. Sprinkle lightly with cinnamon.
2. Bake cake at 350 degrees F for 35 to 40 minutes, or until toothpick comes out clean. Make sure not to over-bake.
3. While cake is baking, prepare frosting. Beat sugar and cream cheese until well blended. Add vanilla and beat a little more.
4. Cool off cake, then cut cake in half vertically, then slice in half horizontally. Frost the first layer with approximately 1/5 of the frosting, then top with another layer. Repeat until you have four layers frosted. Use remaining frosting to frost top and side. Sprinkle sliced walnuts on top and pat on side of cake. TIPS: The cake might crumble a little while you are frosting if your cream cheese isn't warm enough. You can cover up any messy parts with almonds. Refrigerate until eating. Cake is best one day after it is made.
Enjoy!!! XO, Kate Stoltz
SUNDAY NIGHT MEATBALL RECIPE
I almost always cook dinner on Sunday night, and am starting to love the tradition of cooking a lavish meal once a week. A home cooked meal is something that I enjoy, especially when I have a busy week and simply want to enjoy food, a good recipe, and good company. One of my favorite recipes is one that I found in Rao's Cookbook. It takes a little while to make, but I usually make a batch and freeze the leftovers. That way I have a delicious but quick dinner or lunch when I don't have the time to cook. I hope you enjoy the recipe as much as I do! -Kate Stoltz
1 pound ground lean beef (you can use turkey if you don't eat beef, veal, or pork. See note below if you do)
1/2 pound ground veal
1/2 ground pork
2 large eggs
1 cup grated parmesan cheese
2 Tablespoons Italian Parsley
2 garlic cloves, peeled and minced
2 cups bread crumbs
4 cups lukewarm water
salt and pepper to taste
1 cup olive oil
1. Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, salt, and pepper. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, mixing in a cup at a time. Mixture will be quite moist.
2. Shape meat into balls. I usually make them 1 to 2 inches round, make them however large you want them.
3. Heat oil in large skillet. When oil is hot, fry meatballs until they are cooked in the middle. Since it is a large batch, you will need to fry a couple of batches. When bottom of meatball is cooked and crispy, turn and fry the other side. Drain meatballs on paper towels immediately when you remove them from the pan.
4. In a large saucepan, start cooking marinara sauce. When meatballs have drained most of the oil, lower them into the simmering sauce and cook for 15 minutes.
5. Serve alone, over pasta, or with salad. Garnish with parmesan cheese and parsley. ENJOY.
*If you don't eat beef, veal, or pork, you can use turkey instead. If you do use turkey, you will not need as much water, you will need about 2 cups of water instead of 4 cups.