brown sugar

First of all I want to thank you all so much for your sweet comments last week on my Blogversary post. It really made me wish that each and every one of you could win the giveaway. Unfortunately it cannot be so and I had to pick only one lucky winner.

I considered writing out each persons name and drawing out of a box but I didn’t want to be held personally responsible for anybody’s dashed dreams. So instead, I assigned each entry with a number and ran the numbers through random.org. So, you can take up your quarrel with them. :)

I know you would all love to know if you won so I will cut to the chase. The winner of the giveaway and a $60 gift certificate to csn stores is… CookTeen! Congratulations!! You’ll be getting an e-mail from me shortly. ;)

For the rest of you, I have made cake.

Moist and spicy Zucchini Carrot Cake smothered in a dreamy layer of Cream Cheese Frosting with a hint of maple and brown sugar. To be exact. Feel a little better now?

I have been a long time fan of Carrot Cake and to me it’s just not the same without a Cream Cheese Frosting. The fact that this recipe has zucchini in it, is what originally piqued my interest. Zucchini means moist. And, moist means delicious.

The headiness of the spices and the deep flavours of maple and brown sugar makes this the perfect cake to enjoy that fall produce.

P.S. I got the poll working for Colorful Mondays so make sure to head over and vote for the next weeks color (and submit your tomato reds for next monday)!

One year ago: All About Eggs, Crispy Chewy Chocolate Chip Cookies

Zucchini Carrot Cake with Maple-Brown Sugar Frosting

Zucchini Carrot Cake

adapted from TasteofHome

2 eggs

1 cup sugar

2/3 cup canola oil

1 1/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup shredded carrots

1 cup shredded zucchini

1/2 cup chopped walnuts

Beat sugar and eggs until frothy. Whisk in canola oil.
Combine flour, baking powder, baking soda, spices and salt in a separate bowl. Beat into egg mixture until well combined.
Fold in carrots, zucchini and walnuts.
Pour into 2 greased 8 inch round cake pans. Bake at 350ºF for 25 minutes or until toothpick inserted in center comes out clean.
Let cool 5-10 minutes before removing from pans. Cool completely before frosting.

Maple-Brown Sugar Frosting

1 (8oz) package cream cheese, softened

1/4 cup butter, softened

1/4 cup brown sugar

1/4 cup maple syrup

1 teaspoon vanilla

Cream together cream cheese, butter and brown sugar. Beat in maple syrup and vanilla until well blended. Spread onto cooled cake.

* This has a very light maple and brown sugar flavour. Feel free to add more of either to suite your taste.

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I use the words Fresh Berry Crisp with Brown Sugar Cream loosely with this recipe, because it’s not truly either. Although, the description does fit it well because it is a fresh assembly of bursting berries and crisp granola clusters, topped with sour cream and brown sugar. See? All in the title there.

This is the epitome of simple. In fact, it can hardly be called a recipe. But, it is a combination that I wouldn’t have thought of without some inspiration from another source. Sour cream may seem an odd thing to add to berries, but that tartness along with the sweetness of the brown sugar, is the perfect compliment to any berry you can imagine. If you are not brave enough to try it with sour cream you may substitute it with plain yogurt. But, then you are just having the same old and what’s the fun in that?

The thing I love most about this concoction is that it’s mostly just berries. Usually I have yogurt with sprinkling of berries or cereal with a few berries thrown in. But, this time, the berries are at the forefront and the others are just accents to bring out that fresh fruity flavour. If you are wanting to eat a bowl of fruit but desiring a little dessert like pizzaz I suggest you give this a try.

Fresh Berry Crisp with Brown Sugar Cream

1/2 cup berries
1 heaping Tbsp. granola
1 heaping Tbsp. sour cream
1 tsp. brown sugar

Place berries in a bowl and sprinkle with granola. Top with sour cream and brown sugar.

Serves: 1

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