Spring Fling: Carrot Snack Cake

A wonderfully moist snack cake that's loaded with carrots and pecans and the perfect amount of spice.  The perfect everyday cake!

Here's to another installment in my Spring Fling series (yay!) where I bring you fresh and light recipes that use spring produce.  When I think of Spring I think of Easter, and when I think of Easter I think of Carrot Cake.  This Easter I didn't make a carrot cake so I was missing out on a wonderful family tradition and was literally craving it!  We typically don't have cake around the house so to solve my craving and the dilemma of having too much cake around I sought out an old favorite of mine, the snack cake.

I grew up with my mom making snack cakes.  Instead of making a tradition layer cake she would make a snack cake in a 8x8 pan just so we would have a little something sweet.  No layers, or icing, just a basic sheet cake that's topped with a little powdered sugar.  

I would say may favorite flavor has to be chocolate but since I'm craving springtime carrots, we'll turn a moist carrot cake into a snack cake. 

Hot from the oven this snack cake is loaded with carrots, pecans, brown sugar, and warming cinnamon, and it will fill your kitchen with the most heavenly scent!  

You won't be able to hold off very long before you dig in to this beauty.  This cake is so light and flavorful that is will be the snack cake you make for picnics, desserts, intimate birthdays, and those late night cravings.  The perfect size, and the perfect cake!

Enjoy!






Carrot Snack Cake


serves 9


2 large eggs, beaten
3/4 cup canola oil
1 cup brown sugar
3/4 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
pinch of salt
1 1/2 cups flour
1 1/2 cups grated carrots
1/2 cup chopped pecans
Powdered sugar for sprinkling on top

Preheat the oven to 350 degrees.

In a large bowl, combine the eggs, oil, sugar and vanilla. Mix to combine. Add in the dry ingredients, baking powder, baking soda, cinnamon, salt, and flour.  Mix until all combined.

Fold in the carrots and pecans, until distributed throughout.

Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.

Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in the center comes out clean. Note: make sure the center is fully cooked and the top springs back.  Since this is a very moist cake you must make sure the center cooks all the way through, no wet crumbs on the toothpick.

Remove from the oven and allow to cool on a wire rack.  Once cooled sprinkle powdered sugar on top of the cake using a fine mesh strainer, cut and serve.

slightly adapted from: Tastesofflizzyt.com

Spring Fling: Simple Sauteed Zucchini

My Simple Sauteed Zucchini is simple, honest food, bursting with lemon and mint, and done in a flash!

It's time for another installment of my Spring Fling series where I bring you light and fresh recipes that use the abundance of spring produce available now.  There is one caveat to this post...the main ingredient, zucchini, technically is a summer produce.  But that little detail will not stop me from showing off this outstanding side dish plus zucchini is available all year round.

This side dish is the perfect accompaniment to any meat, chicken, or fish, any way you cook it.  This is the GO TO side dish of the season!  Did I mention how simple it is to make?  Well you will be astounded at how easy this dish comes together and in no time you have a side dish that, dare I say, may turn out better than the main dish!

What gives this otherwise bland vegetable amazing flavor, are the enhancers that we add to it.  We start off the saute with some diced onion, the zucchini and some lemon zest.  Once the vegetables are brown and become tender we finish it off with lemon juice and chopped mint.  This lends the dish a bright flavor that is irresistible!  

I have to say that this is my new favorite side dish.  It is seriously good!  The first time I served this was at Easter along side this roasted turkey breast, and this Carrot and Apple Matchstick Salad.  I have made this twice since then, and I'm making it again tonight!  It's really that good.  

The one thing I do love is that you can change out the flavors a little.  Don't like mint? Go for basil instead.  Or use orange in place of the lemon juice and zest.  You can even liven this up some more by adding a mix of zucchini and yellow squash.  That's the beauty of this dish!  Simple clean food bursting with flavor and done in a flash!  That's my kind of dish.

Enjoy!




Simple Sauteed Zucchini

serves 4-6

1 1/2 lbs. zucchini or yellow summer squash, trimmed and sliced 1/4" thick
3 Tbsp olive oil
1 small yellow onion, small dice
1 tsp lemon zest
2 Tbsp lemon juice
2 Tbsp fresh mint, chopped (or basil)

Heat oil in a large skillet over medium heat until hot.  Add onion and cook until almost softened, about 3 minutes.  Turn up heat to medium high and add zucchini and lemon zest.  Cook until golden brown on both sides, about 10 minutes.

Remove skillet from the heat and stir in lemon juice and mint.  Add salt and pepper to taste. Serve.


source:  cook's illustrated cookbook "Vegetables Illustrated"

Spring Fling: Strawberry Avocado Spinach Salad with Poppyseed Yogurt Dressing

Tender spinach forms the base of the salad and is topped with buttery avocado, sweet juicy strawberries, crunchy pecans, and tangy goat cheese, all drizzled with a Poppyseed dressing to top it off.

Happy Mother's Day!  I know that everyone is thinking of creative ways to celebrate mom today.  I hope everyone is healthy and safe and has a great day.  I have another installment from my Spring Fling series of light and fresh recipes that use the abundance of produce that pops up in Spring.  

Today's recipe is that and more.  When May hits Strawberries come to mind.  Every year the city of Oxnard hosts our Annual Strawberry festival.  Oxnard is one of our local farming areas and one thing they grow are strawberries so this festival is a highlight every Spring.  We love to go and eat everything strawberry and of course bring home a flat to enjoy.  Sadly this year, there won't be a festival but I thought I would pay tribute to the luscious strawberries grown in California and treat you to a wonderful recipe using them.

This Strawberry Avocado Spinach Salad is the perfect Spring salad to go along with just about any dish.  Tender spinach forms the base of the salad and is topped with buttery avocado, sweet juicy strawberries, crunchy pecans, and tangy goat cheese, all drizzled with a Poppyseed dressing to top it off.  The dressing is slightly sweet but has a healthier twist because it is made with yogurt instead of the typical mayonnaise and it is heavenly and perfect on top of this salad!

What ingredients do I need for the salad?

• Baby Spinach
• Strawberries
• Pecans
• Avocado
• Goat Cheese

Just 5 ingredients and you will have one special salad!


What do I need for the dressing, and how do I make it?

• plain Greek yogurt
• olive oil
• white wine vinegar
• poppy seeds
• teaspoon honey
• pinch salt and fresh ground pepper

A few simple ingredients is all that it takes to make a wonderful salad dressing.  Place the ingredient in a bowl and whisk in the olive oil until it is emulsified.  Or you can just throw it all in a mason jar and shake, shake, shake.  It's super easy to throw this together and tastes amazing.  Plus this is a healthier version so you can feel good about that.

This couldn't be easier to throw together, and making your own dressing shouldn't be something to worry about.  It is so simple you'll wonder why you ever bought bottled dressing.  Give it a try!

We had this salad for our lunch with a side of garlic bread as we sat outside and enjoyed the Spring weather.  This would be a great salad to take to a potluck or serve at a brunch.  It is the ideal accompaniment for sandwiches, grilled chicken,fish or beef because it brings a lightness to the meal.




More Salad Favorites:

• Dill Garden Salad
• Roasted Carrot Noodle Salad with Honey Thyme Vinaigrette
• Orzo Black Bean Salad
• Romaine and Apricot Salad

Strawberry Avocado Spinach Salad with Poppyseed Yogurt Dressing


serves 4


Salad:
6 oz baby spinach
1 cup fresh strawberries sliced
2 Large avocados chopped
1/4 cup whole pecans
1/4 cup goat cheese

Poppyseed Yogurt Dressing:
1/4 cup plain Greek yogurt
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 1/2 teaspoon poppy seeds
1 teaspoon honey
pinch salt and fresh ground pepper

Directions:
In a large salad bowl, combine spinach, strawberries, avocados, almonds, and goat cheese.

In a small bowl, whisk together the yogurt, vinegar, olive oil, honey and poppyseeds. Add salt and pepper to taste. Drizzle just enough over the salad to coat. Serve additional dressing along side.

Serve salad immediately and garnish with more feta cheese and almonds if desired.