Spicy Carrot Cake

Slightly Spicy Carrot Cake with Cream Cheese Frosting


1 cup all-purpose flour

1 cup whole wheat pastry flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon finely ground black pepper

4 large eggs

1 cup sugar

1 cup vegetable oil

1/2 cup well-drained crushed pineapple

2 teaspoons pure vanilla extract

2 1/2 cups finely grated carrots

1 cup pecans, toasted, coarsely chopped


1. Preheat oven to 350 degrees F. and butter two 9-inch round cake pans. Line the bottoms of the pans with a circle of parchment paper and butter the paper.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, cloves and pepper. In the bowl of a stand-up mixer fitted with the paddle attachment, beat the eggs until frothy. Add the sugar and beat until mixture is thick and lightly colored. With the motor running on low, add the oil. Add pineapple and vanilla and blend well. Gradually add the flour mixture and beat just until moist. Use a spatula to fold in the carrots and nuts.

3. Evenly divide the batter between the two cake pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pans on a wire rack for 10 minutes. Invert the cake pans onto the wire rack and remove parchment. Cool completely before frosting.

Cream Cheese Frosting


1/4 cup unsalted butter, softened at room temperature

1 (8-ounce) package of cream cheese, softened at room temperature

2 cups powdered sugar

1 teaspoon pure vanilla extract

Juice of 1 lemon


In a large mixing bowl, use a hand mixer to beat butter and cream cheese until smooth. Add sugar, vanilla and lemon juice and beat until smooth. Keep at room temperature for frosting.

Campfire Banana Splits

6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 (10.5 ounce) package miniature marshmallows

Preheat the grill for high heat.
Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.

Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.

Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Hawaiian Banana Nut Bread

You will need two mixing bowls.
One small
One large

3 cups all purpose flour
1/4 teaspoon Salt
1 teaspoon baking soda
2 cups sugar
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas
1 (8-ounce) can crushed pineapple, drained
2 teaspoon pure vanilla extract

Combined the first five ingredients; stir in pecans.
Combined remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 8 1/2- x 4 1/2- x 3-inch loaf pans. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks

Cheer Devil Cake

Josh's Favorite: CheerDevil Cake

For the cake, you will need:

1 Box Devil's Food Cake Mix
1 Cup Cheerwine
(if you are unfortunate enough to not be able to purchase Cheerwine, you may substitute Dr. Pepper)
1 Teaspoon Almond Extract
Prepare cake mix as directed on package, except substitute 1 cup of Cheerwine Soft Drink for the water. Add almond extract. Pour into 9x13 greased and floured pan. Bake as directed.

Frost with Cheerwine icing:

1/3 Cup Cheerwine Soft Drink
2 1/2 Cups Powdered Sugar
1/2 Cup Margarine
1/4 Teaspoon Almond Extract
1/4 Cup Cocoa
1 Cup Chopped Nuts

Heat Cheerwine, margarine and cocoa together until mixture comes to a boil. Pour mixture over powdered sugar and blend until smooth. Stir in almond extract. Mix in chopped nuts. Cool slightly. Spread over cake.