With spring comes spring cleaning. This year, I decided to reorganize most of my kitchen and pantry. I was starting to run out of room for places to put all my pans and other kitchen items and I wanted to have my pantry organized to make things easy to find and grab.
When you do this, you tend to find some odds-and-ends-type of things and things you had no idea you had. I sometimes looked at something I found and asked myself, “Where did I even get this and WHY do I have it?”
Then sometimes you find something you’ve been searching for a long time, and it’s like Christmas. It makes for an interesting day of spring cleaning.
What also comes with spring is the blooming of flowers and trees – one of my favorite things to see. And, you can enjoy (hopefully) more time outside.
When thinking about what I wanted to do for a recipe this month, I ended up being torn between a couple possibilities. I was thinking something spring-like would be nice, and we also have Easter coming up.
So, you are going to get two recipes this month. Actually, you are getting three, since one is a two-parter. You lucky readers, you!
The first recipe is for carrot cake, and this is a healthier version of carrot cake than many others. Top it with the cream cheese frosting I am including and you have a real winner!
The second recipe is for deviled eggs. To me, you can’t have an Easter meal without deviled eggs. Seriously, you can’t. I might love deviled eggs a little bit; OK, a lot. The recipe uses 6 hard-cooked eggs, but you can easily double or triple the recipe to make more. I usually do a dozen at a time.
Deviled eggs and carrot cake: enjoy them both. I would maybe enjoy them separately, as I’m not sure how well the two go together, but I have seen stranger things.
Light Carrot Cake Ingredients:
1 cup cake flour
1 cup whole wheat flour
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/3 cup vegetable oil
2/3 cup buttermilk
1 1/2 cups grated carrots
Preheat oven to 350 degrees. Lightly grease and flour one 9×13 inch pan or two 9-inch round cake pans. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of white sugar. Beat until stiff. In a large bowl combine the cake flour, wheat flour, brown sugar, baking powder, baking soda and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan. Bake at 350 degrees for 25 to 35 minutes. Cool and frost with cream cheese frosting using light cream cheese.
Cream Cheese Frosting Ingredients:
3 oz light cream cheese, softened
1 tsp vanilla
4 to 6 tablespoons butter
3 cup powdered sugar
1 tsp milk
Beat all ingredients together. May need to add more powdered sugar and milk to get to desired thickness.
Deviled eggs Ingredients:
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
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