Classic Carrot Cake

Classic Carrot Cake

I’ll be the first to admit it, I’m not much of a carrot cake fan…but this classic carrot cake is seriously tasty! Warning: I’m going to use one of those dreaded words.  Moist. This cake is so incredibly moist and perfectly spiced with simple ingredients that you likely have on hand already at home.

Classic Carrot Cake with Slice

We agreed that this is the some of the best carrot cake we’ve ever had. Don’t you love it when something you make yourself reaches that best ever status? Such a good feeling. Anyway…this carrot cake is the perfect dessert to share with your family this Spring or to finish off your Easter dinner. It is sure to be a hit with the whole family and is a sneaky way to get some veggies into those picky eaters’ bellies.

I don’t know why, but I was really surprised when our moderately picky eater suddenly became an uber picky toddler who refuses to eat anything and everything. Even foods that he previously loved like mac n’ cheese, pizza, and chicken nuggets have been refused lately. These are kid classics! Needless to say, veggies have made the no-go list which has kicked off a desperate search for new recipes to sneak veggies into. I might have to try to adapt this recipe into a slightly less sugary carrot cake inspired muffin in the near future.

If anyone has any favorite hidden veggie recipes, send them my way. But before you do, make this awesome carrot cake!

Classic Carrot Cake Slice


For the Cake:

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans (optional)

For the Frosting:

  • 1/2 cup butter, softened
  • 8 oz. cream cheese, softened
  • 4 cups confectioners sugar
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees F.  Spray with non-stick cooking spray and flour cake pan(s).
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
  3. Mix in dry ingredients including flour, baking soda, baking powder, salt and cinnamon.
  4. Stir in carrots. Fold in pecans (optional). Pour into prepared pan(s).
  5. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Let cool in pan for 10 minutes, then turn out onto another surface to finish cooling before frosting.
  7. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.
  8. Frost the cooled cake.
  9. Decorate as desired.

Recipe from: All Recipes

Valentine’s Day Festive Pretzels

Valentine's Day Sweet Pretzels

What’s a girl to do with leftover melted almond bark and heart-shaped sprinkles? Make cutesy holiday themed “chocolate” covered pretzels of course. These were super simple to throw together, but oh so good to snack on. These pretzels disappeared in no time and were the perfect combo of sweet and salty to satisfy any craving.


  • pretzels
  • melted white almond bark or white chocolate
  • heart shaped sprinkles


  1. Lay wax paper on a baking sheet.
  2. Spread pretzels out flat on the wax paper.
  3. Drizzle pretzels back and forth with melted white almond bark or chocolate.
  4. Top with festive sprinkles.
  5. Let sit until chocolate/bark hardens.
  6. Devour & Enjoy!

Making Valentine's Pretzels

Valentine’s Day Oreo Truffles

Valentines Oreo Truffles

Love is in the air! We’re enjoying celebrating holidays with our little toddler this year and Valentine’s Day is no exception. We’ve loved the classic Oreo Truffles for years, but decided that it would be fun to put a lovely little twist on the recipe for a special Valentine’s Day treat this year.

You can use any festive cookie cutter to shape your truffles. We opted for hearts and X’s so we could make “XOXO”. These were too cute and super fun to make together. Let the little ones take on sprinkle duty and they’ll absolutely love it!


  • 1 package Oreo Cookies
  • 1 package cream cheese (8 oz.)
  • 1 package white almond bark (or white chocolate)
  • heart shaped sprinkles


    1. Crush Oreos until crumbs are small and fine.
    2. Mix Oreo crumbs with softened cream cheese until blended smooth and thick.
    3. Roll out the Oreo and cream cheese “dough” mixture onto a smooth surface to desired thickness.
    4. Use festive cookie cutters to cut out truffles. Combine scraps together and roll out “dough” again to cut more shapes.
    5. Place cut-outs on wax paper.
    6.  Refrigerate for a couple of hours.
    7. Melt almond bark in a double boiler (or microwave if you prefer).
    8. Drop truffles one at a time into almond bark to coat.
    9. Top with fun sprinkles.
    10. Refrigerate until coating hardens or pop them in the freezer for a few minutes to speed up the process if you’re in a hurry.


Happy Valentine’s Day from the Moores!

Valentine's Oreo Truffles XOXO