Carrot Cake + Orange Cream Liquor Icing

Sounds like a mouthful, doesn't it? While it's a light and scrumptious mouthful, the steps in creating this carrot cake is one of the easiest cake recipes out there, promise. So long as you have a cake pan, we're good to go!

Let's start with the carrots. Either purchase a bag of shredded carrots or do a little work yourself! 2-3 large carrots ought to do.

Next, our dry ingredients: baking soda, cinnamon, baking powder, nutmeg, allspice (this is important! if you don't have allspice, try to squeeze in a trip to the supermarket to grab a bottle), flour, salt.

Also, applesauce and honey.

Take out the egg carton and your bottle of canola oil. With a large mixing bowl + whisk, let's begin!

First, crack three eggs. Combine 1 cup applesauce and 5 tablespoons canola oil.

Dump in 1/4 teaspoon salt, 2 teaspoon baking powder, and 1 teaspoon baking soda. It'll take a moment, but then "pour" in 3/4 cup honey.

Next, add 1 1/4 tablespoon cinnamon, 1/4 teaspoon allspice, and 1/2 teaspoon nutmeg. Whisk well. 

There's that carrot cake color we've been waiting for. Dip your nose in and inhale for a second. So delicious.

Next, dump in 2 1/3 cup flour and 2 cups shredded carrots.

Stir well!

May not be the most prettiest color to show on a food blog, but we all know how this will look in the end!

Grease your cake pan(s) and pour the mixture in.

They look like mud pies! With the oven preheated to 350 F, bake for 35 minutes. Don't forget the toothpick test.

Cake is done! Allow to cool completely.

Meanwhile, we must make our orange liquor icing. Take your honey back out.

White sugar, Greek yogurt, orange juice concentrate, and orange liquor!

Plop 1 cup Greek yogurt in a small mixing bowl. Combine 1/2 tablespoon of the orange juice concentrate.

Add 1 tablespoon sugar (taste afterwards and add more if you want the icing sweeter!) and 2 tablespoons honey.

Stir well! On to the final step. Prepare your cooled carrot cake.

Frost generously with your orange cream icing.

Decorate if you'd like with curled carrot shreds or orange zest. All finished! Enjoy a delectable slice!

Enjoy~!

Crispy Salmon Cakes

An excellent diet includes plenty of salmon. But if you get a bit tired of fish fillets throughout the week, this incredibly delicious alternative might have you never eat salmon in any other form again. 

This is my most favorite way to prepare and eat salmon! For crab cake lovers, you're welcome!

This recipe includes salmon already cooked, so leftover salmon is the best to use.

Shred using a pair of forks.

Next, our other ingredients include a couple stalks celery, a yellow onion, and a few broad leaves of kale.

Rinse and chop/mince all vegetables.

Then saute the vegetables until soft -- cover with lid to quicken the process.

We are to season our stuffing with salt, dried parsley, and pepper generously. 

In just a few minutes, our vegetables are done. Combine with the shredded salmon.

But hold it! What provides that special taste for salmon cakes are three extra ingredients: 

Wheat bran...

Flaxseed...

And delicious breadcrumbs...

Mix in one tablespoon of wheat bran and flaxseed, and a good two or three tablespoons of breadcrumbs.

Last, but not least, crack two eggs.

Lace with a splash of Worcestershire sauce and how many squirts of hot sauce desired, and time to mix well.

Mix very well. The eggs will bind everything together to make a compact little cake.

This is a hands-dirty recipe, so dig in and start patting out small round discs of salmon mixture.

Over an oiled pan on MED HI heat, grill the cakes until darkened and crispy. Flip them carefully. This will take a while, give or take ten minutes.

With an amazing aroma, our salmon cakes are ready to eat! I love mine with a layer of ketchup atop!

Enjoy~!