Carrot Cake with Cream Cheese Icing

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Carrot cake is one of my guilty pleasures. I personally am not a huge fan of dessert, which is kinda weird I must admit. I rarely crave chocolate or sweets. I’m more of a salt girl, as I tend to crave cheeses or salty chips, crackers and dips. However, there is something special about this carrot cake that keeps me coming back for more.

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The first time I tried this cake, it automatically became the best carrot cake I had ever had. My mom made it one Sunday morning, and since that day I can’t go back to other recipes. This one is just too good! The pineapples really add a special something to the taste, keeping it moist and giving it a flavour kick. Also, the icing is to die for! Super simple, but also incredibly smooth and creamy. This carrot cake recipe is a keeper!


(Adapted from Canadian Living)

– 1 cup all-purpose flour

– 1 cup whole wheat flour

– 2 tsp baking powder

– 1 tsp baking soda

– 2 tsp cinnamon

– 1/2 tsp salt

– 1/2 tsp nutmeg

– 1/2 cup granulated sugar

– 3/4 cup brown sugar

– 3 eggs

– 1/2 cup vegetable oil

– 2 cups grated carrot

– 1 cup canned crushed pineapple, drained

– 1 tsp vanilla

– 1/2 cup chopped walnuts


– 1 package low fat cream cheese (250g)

– 1/4 cup butter, softened

– 1/2 tsp vanilla

– 1 cup powdered sugar


1. Combine flours, baking powder, baking soda, cinnamon, nutmeg, salt, in a bowl.

2. In a separate bowl, whisk together the eggs with the sugars, oil, and vanilla until fully incorporated.

3. Slowly add the wet ingredients to the dry and mix until just moistened.

4. Add in the carrots, pineapple, and walnuts.

5. Spread mixture into a 9X13 in. greased pan and bake for 40 minutes at 350°F.


1. Add room temperature cream cheese to a mixer with the butter. Mix until smooth.

2. Add in the vanilla and a small amount of icing sugar at a time until desired consistency is obtained.

* Wait till the cake is cooled before icing. If the carrot cake is not served right after icing, make sure to keep the cake refrigarated. It should last around 5 days in the refridgerator.

Super-Duper Healthy Bran Muffins

Waking up at 7am for work seems to be a challenge for me every morning. I will somehow end up snoozing until 7:45 only to realize that I need to leave for work in a half hour. This time crunch would leave me with little or no time to grab anything remotely filling for breakfast, which would result with me having an empty stomach for most of the morning. If you feel the same way in the morning then have I got the perfect morning grab-and-go breakfast for you!

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This recipe contains no sugar, no butter, and no white flour. These delicious, healthy, whole grain muffins are simple but can be combined with many different combinations of flavours to spice them up each time you make them. This recipe features blueberries, giving these muffins a burst of sweetness when biting into them.

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– 1 tsp baking powder

– 1 tsp baking soda

– 1 cup bran flakes

– 1 and 1/2 cups whole wheat flour

– 1/4 tsp cinnamon

– 2 large handfuls of blueberries

– 1 egg

– 1/2 cup honey

– 3/4 milk

– 1 tbsp vegetable oil


1. Stir all the dry ingredients together in a large bowl.

2. Beat the egg in a separate bowl and slowly whisk in the milk, honey, and oil until incorporated.

3. Add the wet ingredients to the dry and stir until a batter forms.

4. Add in the blueberries and stir gently.

5. Spoon the batter into a muffin tin, either greased or lined with muffin papers, until about 3/4 full.

6. Bake at 350 degrees for 14-16 minutes or until a toothpick comes out clean.

7. Let cool, then slather a light layer of butter right on top of these delicious healthy treats!

Options. Substitute the blueberries for:

~Dried Cranberries and Walnuts


~Shredded Carrots and Diced Apples


Yummy Shrimp Rolls


During the summer months I love to grab a delicious lobster roll and sit out in the sun to enjoy it. On the downside, lobster is quite expensive so I thought up a great alternative and used rock shrimp, which is much cheaper! This recipe surprised me when I first attempted it, in that it was so easy and quick to make but still gave you that feeling of a tasty beachside, ocean meal.


– 1 pound rock shrimp
– Hot dog buns
– Handful of lettuce, chopped
– 2 tablespoons mayonnaise
– Butter for buttering the buns
– 2 tablespoons of chives
– 1 lemon, for juicing
– Salt and pepper



1. Combine rock shrimp, mayonnaise, the juice of half a lemon, and a pinch of salt and pepper. Make sure to be gentle when stirring so that the shrimp stay in one piece.

2. Chop the chives into small bits and incorporate into the shrimp mixture.

3. Spread butter on both sides of the hot dog buns and toast until golden brown in a pan or on the BBQ.

4. Fill each bun with the delicious shrimp filling and enjoy this classic seaside treat!