Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

Like most holidays eater weekend means …

An extra day off – yay!!

Tons of food – yay!!

Tons of easter/bunny/spring themed snacks – yay!!

And chocolate – yaaaaay! Yaaaaayyy!! Yaaaayy!!

And naps, there are bound to be a couple naps!

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Again, this year we’ll be doing our annual Easter egg hunt for my parents – seriously, this is the best thing ever. Often my parents would forget where they hid the candy, normally turning into a huge mess, so one year – I think my brother and I were probably in our early 20’s- we turned the tables, and decided to hide candy for my mom and dad.

Best.idea.ever.

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I’ve never seen anything as funny, and they totally get into it. ahhh parents, gotta love them!! Speaking of parents, I feel like I haven’t been home in forever – seriously, I live less than an hour away, and the last time I saw them was like a month ago. It.breaks.my.heart.

But also, real life … I guess. So I’m even more excited than ever to be spending the weekend with them!! Also, there’s nothing like mom’s home cooking in exchange for making her Easter bread…. And carrot cake.

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DEAL!!

Take a lookie look at the cake I got for you today – carrots, cinnamon pecans, annnddd ohhh look at that cream cheese frosting! Sooo … a muffin with frosting?! – pretty much, at least that’s how I was able to justify it when I ate it for breakfast – plus carrots, nuts, dairy in the frosting …. I’m pretty much eating kale.

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Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

1 1/2 cups + 4 Tablespoons vegetable oil ( divided 1 ½ cups + 2 tbsp – 2 tbps)

1/2 cup granulated sugar

1 ½ cup brown sugar

6 eggs

1 Tbsp. vanilla extract

2 ½  cups flour

¾  cup whole wheat flour

1 Tbsp. + 1 Tsp ground cinnamon (divided 1 Tbsp + 1 Tsp)

2 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

¼  tsp. ground cumin

¼ tsp ground cloves

¼ tsp ground ginger

2 large carrots peeled ( 1 finely grated – 2, coarsely chopped)

1 tin pineapple rings

2 Tbsp Honey

Prepared cream cheese frosting  (or you can make your own … )

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Directions

Preheat oven to 400 degrees F.

In a large bowl, combine chopped carrots, 2 tbps oil, 2 tbsp honey and 1 tsp cinnamon and pineapple rings. Roast for 30 minutes. Once finished removed from oven.

Lower the oven to 350 oc and allow carrot-pineapple combo to cool.

Grease and flour  one large 12-inch round baking pan or two 9-inch round baking pans.

In the bowl of a large stand mixer, mix together 1 ½ cup + 2 tbsp oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, add vanilla.

In a separate bowl, whisk together the remaining dry ingredients flours, remaining cinnamon, baking soda, salt, baking powder, nutmeg, cloves, ginger until combined.

Add cooled carrot-pineapple mixture to a blender, and blend to a thick paste ( it should resemble apple sauce) – you may have to add a little bit a water to help the process.

Combine all wet and dry ingredients.

Pour the batter evenly into the prepared cake pans.

Bake for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Remove from oven and allow to cool. In the meantime, prepare cinnamon pecan brittle

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Cinnamon Pecan Brittle

1 egg white

1/4 cup honey

1 teaspoon sea salt

1 teaspoon cinnamon

2 cups pecans

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DIRECTIONS:

Preheat oven to 300 degrees.

In a large bowl whisk together egg white, honey, salt and cinnamon.

Toss nuts in the egg white mixture to coat.  Pour nut mixture onto a parchment paper lined baking sheet.

Bake for 30 minutes, until nuts are browned.

Allow nuts to cool for 5 minutes at room temperature.

 

Assembling the cake

Once cake and brittle has cooled, level off both carrot cakes and break apart brittle.

Divide each cake horizontally (leaving you with 4 or 3 cakes depending on the size of pan used), between each layer, slater on the prepared cream cheese frosting, top with next later of cake. Repeat for all layers. Top the last layer of cake, with your brittle.

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Happy Easter everyone!!

 

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Triple Chip Peanut Butter Swirl Nutella Brownies

Children of the playground!!

I don’t want to talk much today ( and I know you’re shocked, I’m normally a chatty little munchkin!!)

BUT first, I have to wish you all a ….

Trust me when I say, you will thank me for not talking… the less I talk the faster I you can devour every crumb of this yumm-osity!

I’ve already said far too much – – these NEED to happen AS SOON AS POSSIBLE.

It’s your duty as a brownie love! As a Chocolate Enthusiast! As a Peanut Butter Addict!!

If I don’t hear back from you – no hard feelings, I know you’ve fallen in love

and are now living happily ever after.

The end.

 

 

…. except not the end because, I really want to share these with you 😀

Triple Chip Peanut Butter Swirl Nutella Brownies 

Brownie Batter-goodness

 

1 1/4 Cup Flour

3/4 Tsp Baking Powder

1/2 Tsp Sea Salt

1/2 Cup Butter

1/2 Cup Nutella

1 Cup Sugar

1 Tsp Vanilla Extract

4 Eggs

1 Cup Semi-Sweet Chocolate Chips – divided 1/2 x 1/2

1/2 Cup Peanut Butter Chips

1/2 Cup White Chocolate Chips

Directions:

Preheat oven to 350 oc. Lightly spray a 9 x 13 inch baking pan.

In a medium bowl, sift together Flour, Baking Powder and Sea Salt.

Over low heat, melt butter. Add Nutella and 1/2 Cup Chocolate chips (feel free to use, chocolate chunks – if you ran out of chocolate chips *cough*)

Stir continuously until melted.

Remove from heat and add sugar. Mix until combined with the chocolate.

Next, add vanilla extract.

Add the eggs, one at a time – so that the heat does not cook them (eww scrambled egg brownie!!)

 

Add the wet ingredients to the dry and mix together the magic 😉

Now, add the White Chocolate Chips, the Peanut Butter Chips & the rest of the Chocolate Chips/Chunks.

  

Mmmiiiixx-it-uppp!!

Peanut Butter Swirl

Peanut Butter Flavouring ordered from Fancyflours.com

1 Cup Smooth Peanut Butter

1/3 Cup Sugar

4 Tbsp Butter

2 Tbsp Flour

1/4 Tsp Peanut Butter Flavouring (you can also use extract)

1 Egg

Directions:

Add all of the above ingredients into a medium bowl.

Mix until all of the ingredients are well incorporated.

Now, time to get fancy-pants 😀

Spoon 1/2 of the brownie batter into your baking dish.

Spoon half of the Peanut butter batter in small (or large 😉 ) dollops right on top of the brownie batter.

Add the rest of the brownie batter, on top of all this madness.

Add the rest of the Peanut Butter mixture in spoonfuls on top of the sheet of chocolate.

And Last, but most important – – let’s swirl this mamma jamma (yes.. I just said that 😦 lol)

Using a skewer or a tooth pick, swirl together the fugedy-brownie batter and the salty peanut butter

🙂

Bake for 45 minuets.

(This totally was may have been the longest 45 minutes ever!!)

Allow to cool.

Slice and well… you know the rest 😉

  

Stay Sweet my loves

xoxo