Subscribe and get my free list of easy fruit dessert recipes

Parsley and Icing

cream cheese

Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing

by

Ultra moist and flavorful Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing here just in time for fall and the holidays! Made with both pumpkin and carrots, lots of cinnamon and nutmeg, and generously topped with a rich, caramel-like brown sugar cream cheese icing, this is a recipe you’ll want to make for months and years to come!

CARROT CAKE FOR EVERY SEASON

Since I started my Parsley and Icing account on Instagram, I’ve noticed that carrot cake’s season in the food world is definitely spring. I get why people love it in the spring, but I love to eat it year round! Its fresh, sweet carrot taste makes it perfect for spring and summer and its warming cinnamon and spices make it special enough for fall and winter.

PUMPKIN CARROT CAKE: AN INSTANT FAVORITE

I first made this recipe a couple of weeks ago before heading to New York to visit my family. I was so excited about the pumpkin, apple, and brown sugar icing idea I had for this cake that I made sure to test it out before taking off. I left half the cake here in Ottawa and took the rest to New York with me.

My husband brought his half to a barbecue with friends and I shared mine with my family in New York. It was an instant INTERNATIONAL hit and got rave reviews and requests for the recipe from friends and family on both sides of the border! 🙂 No changes or retesting needed and I knew I had to get this recipe out to everyone ASAP!

ABOUT THIS PUMPKIN CARROT CAKE

This is an extra special carrot cake with a super simple batter. It starts with the usual shredded carrots, but departs from the norm with over a cup of pumpkin puree. To go along with the pumpkin and seasonal spices, a whole shredded apple takes the place of pineapple. Pumpkin pie spice and cinnamon warm up the cake and tie in all the fall flavor!

I asked my husband’s picky foodie cousin if he thought it needed a little more pumpkin pie spice but he and my husband’s friend told me (ordered me?) not to change a thing, so I didn’t! The result is a perfectly but not overly spiced pumpkin carrot cake. 🙂

FLAVORFUL

Pumpkin is one of the most popular fall flavors. This carrot cake has over a cup of pure pumpkin puree which adds tons of moisture and a subtle pumpkin flavor. People might not pick up on the pumpkin flavor unless you point it out, but it definitely adds to the deliciousness. I can’t talk about pumpkin without mentioning these yummy Pumpkin Chocolate Chip Cookies and this classic Pumpkin Bread with Maple Walnut Streusel.

MOIST

Pineapples are more tropical to me, so instead of pineapple, I added an in- season grated apple. You can’t taste the apple, but it adds a ton of moisture. and I just love all the fall ingredients in this cake. For another super fall, apple sweet treat, you’ll love this Apple Cinnamon Bread!

HOW TO MAKE PUMPKIN CARROT CAKE

In addition to being special and delicious, this cake is an easy, no fuss recipe. The easier it is to make it, I figured, the more often we’ll make it! The batter comes together without a mixer, it’s baked in a simple 9 x 13 inch pan and frosted with a five minute icing. Super simple and low key! 

STEP BY STEP DIRECTIONS

  1. Line a 9 x 13 inch baking pan with parchment paper and set aside. Leave excess paper hanging from two sides of the pan. This will make it easier to remove the cake once baked. . 
  2. Whisk to combine the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt). Set aside.
  3. In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in the shredded carrots and apple.
  4. Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the center of the cake, 25 to 30 minutes. Cool ten minutes in the pan then transfer to a cooling rack to cool completely.
  5. Once the cake has cooled completely, frost it with the icing. 

A FEW RECIPE NOTES

BUTTERMILK

This recipe calls for 1/2 cup of buttermilk. The buttermilk adds flavor and moisture and helps make the cake super tender. I highly recommend using it. That said, if you don’t have any and don’t have any plans to use it after making this cake, you can get away with a buttermilk substitute.

WHERE ARE THE NUTS AND RAISINS?

I omitted them! That’s right. I conducted a super scientific poll in my Instagram stories and found that the majority of people preferred carrot cake without nuts and raisins. I always thought it was just me, but turns out many felt the same way. So that’s why this beauty is nut and raisin free!

BROWN SUGAR CREAM CHEESE ICING

Another thing that makes this cake special: brown sugar cream cheese icing! Why brown sugar? The molasses in the brown sugar gives it a slight caramel taste. It’s not an over the top caramel flavor but when combined with the butter, cream cheese, powdered sugar and a good amount of vanilla, it’s absolutely enough to make you want to lick your fork and plate clean.

HOW TO MAKE BROWN SUGAR CREAM CHEESE ICING

  1. USE ROOM TEMPERATURE INGREDIENTS: It’s essential to use room temperature cream cheese and butter. I recommend taking these ingredients out for at least an hour before making the icing.
  2. SIFT THE POWDERED SUGAR: Even though it’s going to go into a mixer, I highly recommend sifting it first. It only takes a minute and makes sure you don’t have any little bumps of powdered sugar in your icing.
  3. USE FRESH BROWN SUGAR: Brown sugar can get hard lumps if it’s not fresh which will make the sugar harder to dissolve into the icing.
  4. SCRAPE DOWN THE SIDES OF THE BOWL: I do this with any icing I make, but it’s especially helpful with this recipe to make sure the flavors are combined and that the brown sugar has dissolved.
  5. ALLOW THE CAKE TO COOL COMPLETELY BEFORE ICING IT: I know it’s tempting to want to dig in ASAP, but wait til your cake has cooled completely before icing it. The icing could melt a bit and become a little runny if the cake is still warm and we don’t want that.

This Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing is my dream carrot cake recipe. Made with pumpkin, spices, carrots, an apple, it’s full of warm fall flavor and topped with an extra special cream cheese icing. This tender, moist cake is the perfect treat.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 pieces 1x
  • Category: Desserts, Cakes
  • Method: Baking
  • Cuisine: American
Print

Description

Make this easy, from scratch Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing for a super fluffy, flavorful fall treat! Made with pumpkin puree, shredded carrots, a shredded apple and warm spices and generously topped with a delicious brown sugar cream cheese icing, this cake is a must bake treat perfect for the holidays!

Scale

Ingredients

FOR THE PUMPKIN CARROT CAKE

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons pumpkin pie spice
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup oil, vegetable or canola
  • 1 cup granulated sugar
  • 3/4 cup brown sugar, light or dark
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup pumpkin puree 
  • 1/2 cup buttermilk
  • 2 cups shredded carrots
  • 1 red apple, peeled and grated

FOR THE BROWN SUGAR CREAM CHEESE ICING

  • 8 ounces cream cheese, room temperature (leave it at room temperature for at least an hour before making)
  • 6 tablespoons butter, room temperature
  • 3/4 cup plus 2 tablespoons brown sugar
  • 2 1/2 cups powdered sugar, sifted, plus more if needed
  • 1 teaspoon vanilla

Instructions

FOR THE PUMPKIN CARROT CAKE

  1. Line a 9 x 13 inch baking pan with parchment paper and set aside. Preheat oven to 350 F. 

  2. In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.

  3. In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.

  4. Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the center of the cake, 25 to 30 minutes. Cool ten minutes in the pan then transfer to a cooling rack to cool completely. Once the cake has cooled, frost it with the icing. 

FOR THE BROWN SUGAR CREAM CHEESE ICING

  1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.

Keywords: pumpkin, carrot cake, pumpkin carrot cake, apple, cream cheese, brown sugar cream cheese icing, icing, fall

Chocolate Cherry Popsicles

by

Healthy chocolate and vanilla yogurt popsicles with cherries and drizzled with melted chocolate.

Chocolate Cherry Popsicles: creamy, chocolately, fruity and made with all natural ingredients. This cherry popsicle recipe is proof that dessert can be both healthy and delicious. Simple to make and a super refreshing and satisfying treat on a hot summer day!

ABOUT THESE CHOCOLATE, FRUITY POPSICLES

My Chocolate Cherry Popsicles really have everything you could want in a cool summer treat. They are:

  • Creamy: Milk, Greek yogurt and a little bit of cream cheese make these ultra creamy. So creamy, your family might mistake them for ice cream!
  • Chocolatey: Mixing cocoa into the base gives these perfect chocolate swirls and dark chocolate is the perfect decadent topping!
  • Perfectly sweet: Sweetened with your favorite natural sweetener and to taste! I usually make mine with honey but maple syrup is also delicious. You can decide how sweet to make them so that aren’t overly sweet and are still slightly tangy and refreshing.

These are my third popsicle recipe, but first one to feature chocolate! For other fruity, healthy frozen treats, try my indulgent Mango Raspberry Popsicles and these simple, super fruity Fruit Yogurt Popsicles! These easy Chocolate Chip Cookie Ice Cream Sandwiches are a less healthy but super indulgent frozen dessert and are not to be missed!

A tray with delicious yogurt chocolate cherry popsicles drizzled with dark chocolate.

WHAT’S IN THESE CHOCOLATE CHERRY POPSICLES?

  1. Vanilla Greek yogurt: I love using Greek yogurt any time I get the chance. It’s thick, creamy and slightly tangy. I wanted these popsicles to be decadent and creamy while still on the healthy side. Greek yogurt definitely helps give these popsicles an almost ice cream like creaminess.
  2. Cream cheese: Combined with the Greek yogurt, the little bit of cream cheese used in this recipe adds to the indulgent texture of these popsicles. 
  3. Milk: I used whole milk to get the milk and cream cheese the right consistency. For a nutty alternative, almond milk can also be used.
  4. Vanilla: Vanilla extract adds so much flavor to these popsicles. I love using it in addition to the vanilla yogurt.
  5. Honey or maple syrup: Use your favorite natural sweetener to round out some of the natural tanginess of the yogurt and bitterness of the dark chocolate. After mixing the yogurt, cream cheese, milk and vanilla, give the mixture a taste and add sweetener until you achieve the degree of sweetness you like.
  6. Cocoa Powder: I recommend using Dutch processed, but regular natural cocoa powder can be used as well. The cocoa gets mixed in to a cup of the yogurt mixture.
  7. Fresh Cherries: There is nothing like enjoying these creamy, chocolatey treats and biting into a plump cherry half! Cherries and chocolate are so good together and really are the secret combination that makes these popsicles SO good!
  8. Dark chocolate: Dark chocolate is melted and drizzled over these popsicles. It’s a healthy choice but still gives these treats a decadent finish!

HOW DO YOU MAKE CHOCOLATE CHERRY POPSICLES?

These popsicles are simple and only take a few minutes to mix up.

Start by mixing the yogurt, room temperature cream cheese, milk and vanilla in a food processor. Sweeten to taste.

A food processor filled with a cream cheese yogurt mixture next to a white bowl filled with cocoa

Next, pour one cup of the yogurt mixture into a bowl and mix in the cocoa powder until completely combined and smooth.

A yogurt cream cheese mixture and a chocolate cream cheese mixture in a bowl.

Carefully spoon, pour or pipe some of the yogurt mixture and chocolate mixture and cherries in alternating layers into 10 popsicle molds. I poured a tablespoon of chocolate to every few tablespoons of the vanilla since we have more vanilla than chocolate filling. You can start with the chocolate or the vanilla.

Add the cherries throughout and use a popsicle stick or knife to push them down. Keep in mind that the cherries and the popsicle stick will increase the volume, so try not to fill the molds completely full before adding cherries.

Fill all the popsicles in the same style or make them each different. Either way they’ll be delicious! You can use the popicle sticks to swirl the mixtures around a little, if you like. This will give you a cool design and will mix the flavors together nicely.

Finally, place the cover on the popsicles, insert the sticks and then let them freeze until solid, 6 hours or overnight.

Delicious homemade chocolate popsicles made with fresh cherries on a baking sheet.

HOW TO REMOVE POPSICLES FROM THE MOLDS

The popsicles will be frozen and therefore pretty stuck inside the molds. To make removing them easier, run each individual popsicle mold under hot water for about 20 seconds then try to pull on the stick.

DIP OR DRIZZLE WITH CHOCOLATE

The last step in making these delicious frozen treats is arguably the best part: chocolate! Once the popsicles are frozen, melt the chocolate in a bowl in the microwave. Melt it in 10 second bursts, giving it a stir in between bursts. To help the chocolate stick longer, add a little coconut oil or shortening to the chocolate. This is optional. They’ll still be yummy if you don’t use it.

A baking tray lined with parchment paper and ten popsicles made with chocolate, yogurt and fresh cherries.

The amount of chocolate the recipe calls for will give you enough to lightly drizzle each popsicle or to dip just the tips into. If you want to dip them all, simply melt a bit more chocolate.

Place the popsicles on a parchment paper lined baking sheet. Drizzle the chocolate over top or dip the popsicles and lay them flat on the baking sheet. Freeze until chocolate sets (a few minutes).

A batch of chocolate cherry popsicles drizzled with chocolate on a baking sheet.
Healthy chocolate and vanilla yogurt filled popsicles covered in melted dark chocolate.
Two chocolate cherry popsicles drizzled with chocolate and a fresh cherry cut in half.
A chocolate cherry popsicle with a bite taken out of it and a fresh cherry half next to it.

These Chocolate Raspberry Popsicles are the perfect summer treat for for both kids and adults! They totally hit the spot when you want something chocolatey and fruity on a hot day. Creamy and decadent and also guilt free since they’re made with all natural ingredients! If you’re like me, you’ll be making them all summer long.

FOR MORE FROZEN DESSERTS, TRY MY:

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Chocolate Cherry Popsicles

  • Author: Natalie
  • Prep Time: 6 hours 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 10 popsicles 1x
  • Category: Desserts, Ice Cream, Popsicles
  • Method: Freezer, No Bake
  • Cuisine: American
Print

Description

This recipe for Chocolate Cherry Popsicles is super easy and makes creamy, refreshing and naturally sweet frozen treats! Sure to be a hit with kids AND adults!

Scale

Ingredients

  • 1 1/2 cups vanilla Greek yogurt
  • 2/3 cup milk
  • 3 ounces cream cheese, room temperature
  • 2 1/2 teaspoons vanilla
  • 5–6 tablespoons honey, maple syrup or sugar
  • 1/4 cup cocoa, preferably Dutch processed cocoa
  • 1/2 to 3/4 cup cherries, pitted and halved or quartered

FOR THE CHOCOLATE DRIZZLE

  • 1/3 cup dark chocolate
  • 1 tablespoon shortening or coconut oil (optional)*

Instructions

  1. Pulse the yogurt, cream cheese, milk and vanilla, and sweetener of your choice in a blender or food processor until combined and smooth. Test/adjust sweetness. Pour one cup of the mixture into a medium sized bowl and whisk in the cocoa. 
  2. Spoon the mixtures into the popsicle molds. as you like. You can make some of the plain vanilla mixture and then a little chocolate or vice versa. Add 3-4 cherry halves to each mold. Place the cover on and sticks inside and freeze 6 hours or overnight. When ready to serve. run the molds under hot water for about 20 seconds or leave them out at room temperature for about 5 minutes to make it easier to remove them. 
  3. Melt the dark chocolate and coconut oil or shortening (if using). Dip the popsicles in the melted chocolate or drizzle them with chocolate. Freeze a few minutes until chocolate hardens then enjoy! 

Notes

*The shortening or coconut oil can be omitted. The chocolate will stick better with it, but it can be omitted.

Keywords: popsicles, popsicle, cherry, cherries, chocolate, cocoa, dark chocolate, greek yogurt, fruit

Mango Raspberry Popsicles

by

These mango raspberry popsicles are everything you want in a summer treat: they’re fun, creamy, delicious and refreshing! They also happen to be made with fruit and yogurt which, compared to ice cream and most sugar-loaded popsicles, makes them pretty healthy! The fact that the recipe is super easy to make too means my freezer stocked with these all summer long!

WHY MAKE HOMEMADE POPSICLES

It’s almost June which means it’s time for some frozen treats! You can buy popsicles at the store, but I definitely prefer making my own! It’s a fun and creative thing to do with or without kids. Nothing beats the feeling of taking them out of the mold to see how they turned out and then getting to eat your creations!

Homemade popsicles are also healthier than most store bought popsicles. You can fill them with fruit and yogurt and add as much of whatever natural sweetener you prefer. Plus they don’t have any artificial coloring/ingredients.

This is my second popsicle recipe so far this summer. I made these yummy, super healthy Fruit Yogurt popsicles last week. They’re similar to this recipe but don’t have any cream cheese and have more of a swirl to them!

WHAT YOU NEED TO MAKE THESE HOMEMADE POPSICLES

In addition to a popsicle mold, you’ll need either a blender or food processor to puree the fruit and combine the yogurt and cream cheese. I find the food processor easier for this recipe because it’s easier to scrape the yogurt mixture out of instead of a blender.

INGREDIENTS FOR THESE FRUIT YOGURT POPSICLES

  • Raspberries: fresh or frozen
  • Mango: fresh or frozen
  • Greek yogurt: preferably vanilla which will add flavor. It’s pretty neutral color-wise too which I like because it allows the colors of the fruit to really pop! Also, I prefer full-fat since it makes the popsicles creamier.
  • Cream cheese: Only need a little, but it adds to the creaminess and richness of the popsicles.
  • Sweetener: Use honey, maple syrup, or sugar. I used honey and loved it! Add sweetener to taste. I recommend about 2-3 tablespoons.

MORE ABOUT THE FRUIT

FRESH OR FROZEN

I was planning to make my popsicles with fresh mango, but honestly wanted to eat the mango as is! I went with frozen fruit and it worked just fine!

If you have some really yummy fresh fruit that you want to enjoy as is, definitely try using frozen for this recipe! If you do use fresh fruit such as freshly picked strawberries, make sure to use the ripest possible.

FRUIT SWAPS

Feel free to change the type of fruit to what you like/have. I love the colors and flavors of the raspberry and mango together. If you like mango, I would suggest keeping it because in addition to color and flavor, it makes the popsicles even creamier!

HOW TO MAKE THE POPSICLES

To make the popsicles, follow these easy steps:

  1. Blend the cream cheese, yogurt and sweetener.
  2. Puree the mango.
  3. Puree the raspberries.
  4. Add half the cream cheese-yogurt mixture to the raspberries and half to the mango. Test the sweetness. Add more sweetener if desired.
  5. Spoon/pour the mixture into the popsicle mold. Wipe off any spills and let them freeze for 4-6 hours.

I hope you enjoy making and eating these mango raspberry popsicles as much as I did! They’re easy and fun to make and are super creamy, fruit-filled and delicious! The perfect colorful treat to help you cool down this summer!

FOR MORE DELICIOUS FRUIT DESSERTS, CHECK OUT MY:

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Mango Raspberry Popsicles

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 10 popsicles 1x
  • Category: Dessert, Popsicles
  • Method: Freezer
  • Cuisine: American
Print

Description

These healthy Mango Raspberry Popsicles are the perfect refreshing summer treat! Creamy, tangy, and sweet, they’re also super fun and easy to make!

Scale

Ingredients

  • 2 cups mango, peeled, pitted and cubed
  • 2 cups raspberries
  • 1 cup vanilla Greek yogurt
  • 3 ounces cream cheese, room temperature
  • 2–3 tablespoons honey, maple syrup or sugar

Instructions

  1. Pulse the chopped mango in a blender or food processor until pureed. Pour into a small bowl.
  2. Rinse the blender or food processor and puree the raspberry. Pour into a small bowl. Rinse blender or food processor again.
  3. Pulse the yogurt, cream cheese and sweetener of your choice in a blender or food processor until combined and smooth. Stir half of the mixture into the pureed mango and the other half into the pureed raspberry. You may wish to add a bit more sweetener to the raspberry-yogurt mixture as raspberries can be a bit more tart than the mango. 
  4. Spoon the mixture into the popsicle molds. as you like. You can make some all raspberry and with a little mango or vice versa. To make the block design, alternate pouring two tablespoons of one flavor. Place the cover on and sticks inside and freeze 6 hours or overnight. When ready to serve. run the molds under hot water for about 20 seconds or leave them out at room temperature for about 5 minutes to make it easier to remove them. Enjoy!

Notes

If you’d like to be able to see bits of fruit in the popsicle, reserve a little bit of mango or raspberries or use additional fruit. Just drop it in where you’d like to see it in the popsicle. 

Keywords: popsicles, mango, raspberry, fruit, yogurt, cream cheese, frozen desserts, ice cream, dessert, greek yogurt

Molasses Marble Cake

by

molasses marble cake slices with cream cheese frosting on parchment paper

In addition to cookies and gingerbread, ever wonder what molasses tastes good in?! Cake! Specifically, this Molasses Marble Cake. Spiced with cinnamon, ginger, and nutmeg and topped with a thin cream cheese frosting, this cake is delicious and as homemade tasting as they come!

As a food nerd (you might be one too if you’re reading this), I get excited thinking and talking about molasses! This syrupy byproduct of the sugar making process is one of those special ingredients because of it’s strikingly dark color and standout smell and taste.

a bowl with cake batter, molasses, cinnamon, nutmeg and ginger and a spoon in it

Molasses has a sweet, warming flavor which explains why it starts to show up more in recipes in fall and winter. It goes so well the equally warming, spicy flavors of cinnamon, ginger and nutmeg that are also in this recipe! You’ll love how the cake tastes with creamy, sweet cream cheese frosting!

In addition to an amazing taste, this cake is also stunning and fun to make. If you’ve never marbled a cake before, you’ll love how easy it is. It makes a fancy looking cake without the need for a difficult technique or special equipment.

You’ll start preparing the cake as you would with most cakes by creaming the butter and sugars and adding the eggs and dry ingredients. The most important thing to remember when making this cake (this goes for me as well since I forgot once) is to make sure to hold off adding the molasses and spices until after you’ve divided your batter!

Once you have your two batters, you just drop the batter into a checkerboard patter. Take a knife to swirl from one end to the other. Rotate the pan a quarter turn and, with a clean knife, swirl again and that’s it.

The cream cheese frosting is simple and only takes a few minutes to whip together. I made it with an in between consistency here because I wanted a creamier topping. This cake is also so pretty with just a thin drizzle of icing which allows the marbled top to show.

Molasses IS sold year round, so I think this Molasses Marble Cake might make me crave molasses in the spring and summer as well!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
molasses marble cake slices with cream cheese frosting on browna parchment paper lined baking sheet with a spoon on it and two glasses of milk behind it

Molasses Marble Cake

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 cake 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
Print

Description

Sweetened with molasses and brown sugar and spiced with cinnamon, nutmeg and ginger, you’ll love this easy, delicious, from scratch Molasses Marble Cake recipe!

Scale

Ingredients

FOR THE CAKE

  • 2 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg

FOR THE ICING

  • 3 tablespoons butter, room temperature
  • 1/4 cup cream cheese, room temperature
  • 1/4 teaspoon vanilla
  • 3/4 cup powdered sugar, sifted
  • 3 teaspoons milk

Instructions

FOR THE CAKE

  1. Preheat oven to 350 F. Butter a 9 x 5′ loaf pan. Set aside.
  2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  3. In a large bowl or the bowl of an electric mixer, cream the butter. Add the sugars and beat until fluffy (about two minutes). Beat in the eggs one at a time.
  4. Alternatively add the dry ingredients and milk, beginning and ending with the dry ingredients. Once mixed together, divide the batter into two bowls. Add the cinnamon, ginger, nutmeg, and molasses to one half of the batter.
  5. Alternatively drop a tablespoon of each of the batters in a checkerboard pattern. Once you finish the first layer, drop tablespoons of the other batter on top of each of the first squares. You should have two layers of about 5 rows of three.
  6. To marble the cake, gently run a knife through the batter using a swirling motion. Bake 40-50 minutes or until a toothpick when inserted in the center of the cake comes out clean. Place the cake on a rack to cool in the pan for ten minutes and then remove the cake from the pan and allow to cool on the rack.

FOR THE ICING

1. Blend the butter and cream cheese in a bowl. Beat in the vanilla and add the powdered sugar a bit at a time. Add the milk and blend until smooth.

Notes

Add more milk to the icing for a thinner consistency or more powdered sugar for a thicker consistency, if desired.

Keywords: molasses, cake, cream cheese, powdered sugar, icing, cinnamon, dessert

Maple Cake with Cream Cheese Frosting and Maple Glazed Nuts

by

This moist, sweet maple cake is coated with a creamy, sweet cream cheese frosting and topped with my favorite maple maple glazed nuts. Between the cake and the glazed nuts, you’ll use a full cup of pure maple syrup in this Maple Cake with Cream Cheese and Maple Glazed Nuts recipe!

a large sheet cake topped with frosting and candied nuts on two sheets of parchment on top of a cooling rack with a light purple towel behind it and a glass of milk.

I had hoped to post this recipe in the spring since that’s maple syrup season. I didn’t get around to posting this recipe in the spring, but luckily maple flavors are just as popular in the fall!

I wrote a little about my great-grandmother’s cookbook when I shared her banana bread recipe. Her book’s divided by season and each section begins with a few pages describing life on their farm in Northern New York State.

a sketch of a maple tree with buckets and handwriting writing maple season and spring

Not many people know this, but New York is actually the second highest producer of maple syrup in the US! Since sugaring season is in the spring, this recipe is listed in the spring section of the book.

As my great aunt writes “freezing nights and thawing days make perfect weather for the sap to flow generously.” I love trying to picture what life was like for them, especially during sugaring season.

a close up picture of maple cake with a piece missing and a knife with frosting on it

The maple glazed nuts are literally a treat all by themselves and are the perfect topping to this cake! I chopped almonds and walnuts, but you can also use pecans or pumpkin seeds! Use two or three types of nuts/seeds, but keep the nut to syrup ratio about the same.

Keep the nuts whole or chop or slice them. If you enjoy these nuts, make sure to try them as part of the streusel in my favorite pumpkin bread recipe!

a pan with hot maple syrup cooking with chopped walnuts and a wooden spoon stirring them

Toss the chopped nuts with a pinch of salt and cinnamon and add them to a skillet over medium heat. Add the syrup and stir with a wooden spoon until the nuts are toasted and coated in the syrup. The syrup will evaporate and the nuts will caramelize after a few minutes. Carefully spread the nuts out on some parchment paper. They’re ready to use once cooled.

For the cake, you’ll start by creaming the sugar and butter til light and fluffy. Next, add the eggs. After that, grab your maple syrup again and mix in 3/4 cup. You’ll finish by alternatively add the sifted dry ingredients and milk.

Pour the cake evenly into a 9″ x 13″ cake pan that’s either lined with butter or parchment paper. I like to keep have excess parchment paper hanging over the long sides. This makes it easier for me to simply lift the cake out once cooled.

For the cream cheese frosting, make sure your butter and cream cheese are softened. You’ll cream them along with vanilla first and then add the sugar about a cup at a time. Mix it until the sugar is fully incorporated.

I wanted this frosting a bit on the thin side, so I stopped at 2 cups of powdered sugar. If you want a bit of thicker frosting, add another cup of powdered sugar.

a large sheet cake topped with frosting and candied nuts on two sheets of parchment on top of a cooling rack with a light purple towel behind it and a glass of milk.

The cream cheese frosting recipe will make enough to completely frost the top and sides, but I like the rustic look so I only did most of the top! Frost it as you like! The funnest part, to me, is adding the sweet maple glazed nuts to top off your edible masterpiece!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Maple Cake with Cream Cheese Frosting and Maple Glazed Nuts

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 sheet cake 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
Print

Description

This Maple Cake with Cream Cheese Frosting and Maple Glazed Walnuts uses my family’s old fashioned recipe to makes a delicious maple-rich, moist cake!  

Scale

Ingredients

FOR THE CAKE

  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup maple syrup
  • 1/2 cup sour cream
  • 3 egg whites

FOR THE NUTS

  • 1/4 cup plus 2 tablespoons almonds, chopped
  • 1/4 cup plus 2 tablespoons walnuts, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 3 tablespoons maple syrup 

FOR THE FROSTING

  • 1 8-ounce package cream cheese, softened
  • 1/2 cup butter 
  • 2 teaspoons vanilla
  • 1/2 cup brown sugar
  • 2 cups powdered sugar, sifted 

Instructions

1. Preheat oven to 350 F. Grease and then line a rectangular pan with parchment paper.

2. In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda.

3. In a large bowl or the bowl of an electric mixer, cream the sugar and butter on medium speed until light and fluffy (2-3 minutes). Pour in the maple syrup and mix until combined. Mix in the egg whites. Add the sour cream alternatively with the dry ingredients. 

4. Pour mixture into prepared pan and bake 20-25 minutes. Allow cake to cool in the pan the first ten minutes then transfer it to cool on a wire rack. 

FOR THE NUTS

1. In a small bowl, toss the almonds and walnuts with the cinnamon and salt. Add them to a dry skillet over medium heat. Add the maple syrup and stir to coat the nuts. Stir constantly for 3-4 minutes until the nuts are toasted and caramelized and the syrup has evaporated. Turn nuts out onto a sheet of parchment paper. Use two forks to separate them and spread them out. Allow to cool. 

FOR THE FROSTING

  1. Beat the butter and cream cheese with the vanilla until fluffy. Add the sugars a cup at a time. 

Keywords: maple, cake, walnuts, almonds, dessert, cream cheese, frosting

Butterscotch Cream Cheese Cupcakes

by

cupcakes with cream cheese and butterscotch chips on a cooling rack

These soft, moist Butterscotch Cream Cheese Cupcakes are topped with a decadent baked-in top layer of butterscotch chips and cream cheese! They are easy to make and are a unique, delectable treat! Butterscotch and cream cheese make an unbelievable, must-try combo!

I love butterscotch and was recently thinking about how I could incorporate it into more recipes. Since butterscotch is on the sweet side, I wanted to add it to something creamy and rich to balance out that sweetness. That something turned out to be cream cheese!

To make these treats, you’ll first prepare the batter for the tender cupcake base. The cupcakes get their extra soft moist texture from the addition of brown sugar in the batter. Once your batter is all mixed together, you pour it into your muffin tins.

cupcakes with a layer of cream cheese and butterscotch chips on a cooling rack with a jar of butterscotch chips next to them

Next, you mix your easy three-ingredient topping together. Simply mix the softened cream cheese with an egg, stir in the butterscotch chips and spoon the mixture on top of the prepared batter. Pop them into the oven and the result is a BAKED-IN LAYER of cream cheese and butterscotch on top!

I tried a few different ways of combining the cupcakes and cream cheese mixture (stuffed, melted into icing), but this is definitely the stand out version! The flavors literally melt together and look and taste amazing!

A closeup of a butterscotch and cream cheese cupcake with a butterscotch chip popping out on top and half covered with baked cream cheese on a cooling rack with other cupcakes out of focus behind it and a jar of butterscotch chips in the background

You’ll love how both ingredients peek out on top of the cupcakes and hint at the sweetness and richness inside. No need to make any additional icing and toppings since you already have it baked right in! All you need to do is eat and (hopefully) share them!

Feel like making another tasty, showstopping cupcake? Give these Boston Cream Pie Cupcakes a try! Enjoy the butterscotch chips? Here’s a cookie with equally tasty PEANUT BUTTER CHIPS!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
butterscotch and cream cheese cupcakes on a cooling rack

Butterscotch Cream Cheese Cupcakes

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 dozen 1x
  • Category: Desserts
Print

Description

These Butterscotch Cream Cheese Cupcakes are moist cupcakes made with a delicious baked in top layer of butterscotch chips and cream cheese! 

Scale

Ingredients

CUPCAKE BASE

  • 2 cups all-purpose flour
  • ½ granulated sugar
  • ½ cup light or dark brown sugar
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • â…” cup butter, room temperature
  • â…” cup milk
  • 3 eggs, room temperature

CREAM CHEESE MIXTURE

  • 8 oz cream cheese, room temperature
  • 1 egg, room temperature
  • â…“ cup granulated sugar
  • 1 cup butterscotch chips

Instructions

CUPCAKE BASE

  1. Preheat oven to 350 F and line 2 muffin tins with cupcake paper.
  2. Whisk together the flour, salt, and baking powder and set aside
  3. In a large bowl, using a mixer, cream the butter, ½ cup granulated sugar and ½ cup brown sugar on medium speed until fluffy. Mix in the eggs.
  4. Alternatively add the milk and dry ingredients, mixing well after each addition. Set aside to prepare the cream cheese mixture.

CREAM CHEESE MIXTURE

  1. Using an electric mixer on medium speed, blend the cream cheese, egg, and â…“ cup sugar for 2-3 minutes or until fluffy. Stir in butterscotch chips.

ASSEMBLING THE CUPCAKES

  1. Spoon the cupcake base into each muffin cup until about 1/2 full. Add a spoonful of the cream cheese mixture on top. Continue to fill all the muffin tins.
  2. Bake 25-30 minutes or until a toothpick, when inserted in the center of a cupcake, comes out clean.
  3. Allow cupcakes to cool in pan 10 minutes and then transfer them to a rack to cool completely.

Keywords: Butterscotch, Cream Cheese, Cupcakes, dessert, moist cupcakes,