Origin Carrot Bundt Cake

Carrot cake traces its roots to medieval Europe, where carrots were used to sweeten desserts. This Bundt version bakes up tall and festive, inspired by American Bundt cakes popularized in the 1950s and ‘60s.

What I Love About This Recipe

It’s loaded with fresh carrots and warm spices, stays tender for days, and looks gorgeous straight from the pan. Plus, the tangy glaze seeps into all the ridges of the cake.

Also Read : Easy No-Cook Tuna and Avocado Tostadas

Carrot Bundt Cake

Recipe by RecipeWikkiCourse: DessertCuisine: AmericanDifficulty: Dessert

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

430

kcal

Carrot Bundt Cake is a moist, warmly spiced dessert baked in a beautifully sculpted bundt pan for a stunning presentation. Loaded with freshly grated carrots, warm cinnamon, and often studded with nuts or pineapple, it’s topped with a luscious cream cheese glaze. Perfect for holidays, potlucks, or anytime you crave a comforting classic with a touch of elegance.

Ingredients

• 2½ cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• 1 cup vegetable oil

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 3 cups finely grated carrots

• 1 cup chopped walnuts or pecans (optional)

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In another large bowl, whisk oil, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
• Add the dry ingredients to the wet ingredients and mix just until combined.
• Fold in grated carrots and nuts (if using).
• Pour batter evenly into prepared Bundt pan.
• Bake 50–60 minutes, until a toothpick inserted into the center comes out clean.
• Cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
• Make the glaze: In a medium bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to reach a pourable consistency.
• Drizzle glaze over cooled cake.

Notes

• For extra flavor, add ½ cup crushed pineapple (well-drained).
• You can skip the glaze and dust the cake with powdered sugar instead.
• Store covered at room temperature up to 2 days or refrigerate up to 5 days.

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Origin Apricot and Peach Fried Pies

Fried pies have deep roots in Southern American baking, where they were traditionally made to preserve seasonal fruit fillings. Portable and satisfying, they’ve remained a beloved classic for generations.

What I Love About This Recipe

They’re nostalgic and irresistible. The filling is rich and jammy, while the crust crisps up beautifully in the pan. You don’t even need a fork — just grab one warm from the paper towel!

Alos Read : Traditional Sauerbraten

Apricot and Peach Fried Pies

Recipe by RecipeWikkiCourse: Dessert, SnackCuisine: Southern AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Apricot and Peach Fried Pies are a nostalgic Southern treat made with flaky pastry dough wrapped around a sweet, jammy filling of apricots and peaches. Fried until golden and crisp, these hand-held pies are bursting with fruity flavor and often finished with a dusting of powdered sugar or a light glaze. Perfect for summer gatherings, picnics, or satisfying a sweet craving on the go.

Ingredients

• 1 cup dried apricots

• 1 cup dried peaches

• ½ cup granulated sugar

• 1½ cups water

• 1 tsp lemon juice

• 2 cups all-purpose flour

• 1 tsp salt

• ½ cup cold unsalted butter, cubed

• ½ cup cold buttermilk (or as needed)

• Vegetable oil, for deep frying

Directions

• In a saucepan, combine dried apricots, dried peaches, sugar, and water. Bring to a simmer over medium heat.
• Cook 15–20 minutes, stirring occasionally, until fruit is soft and liquid thickens.
• Remove from heat and mash or chop filling until chunky and jammy. Stir in lemon juice. Let cool.
• In a large bowl, whisk flour and salt.
• Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
• Gradually add cold buttermilk, stirring just until dough comes together.
• Turn dough onto a lightly floured surface and knead briefly. Wrap and chill 30 minutes.
• Roll chilled dough about ⅛ inch thick. Cut into 5–6 inch circles.
• Spoon 1–2 tablespoons of cooled filling onto one half of each circle, leaving edges clear.
• Fold over and press edges firmly to seal. Crimp with a fork.
• Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).
• Fry pies in batches, about 2–3 minutes per side, until golden brown.
• Transfer to a paper towel-lined tray. Cool slightly before serving.

Notes

• Dust warm pies with powdered sugar if you like.
• You can also bake them at 400°F for 20–25 minutes for a lighter version.
• The filling can be made up to 3 days ahead and stored refrigerated.

The post Apricot and Peach Fried Pies appeared first on RecipeWikki.

Origin Classic Strawberry Shortcakes

Strawberry shortcake is a beloved American dessert with roots tracing back to the 19th century. It highlights fresh strawberries and light biscuits or sponge cake, creating a simple yet irresistible treat.

What I Love About This Recipe

The combination of slightly crumbly, buttery shortcakes with the natural sweetness of macerated strawberries and fresh whipped cream makes every bite heavenly and refreshing.

Also Read : Baguette Pizza

Classic Strawberry Shortcakes

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

350

kcal

Ingredients

• 4 cups fresh strawberries, hulled and sliced

• ¼ cup granulated sugar

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup cold unsalted butter, cubed

• 2/3 cup whole milk (or heavy cream)

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Directions

• In a bowl, combine sliced strawberries and sugar. Toss gently and let sit for at least 30 minutes to macerate, allowing juices to develop.
• Preheat oven to 425°F (220°C).
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Stir in milk and vanilla extract until just combined; do not overmix.
• Drop the dough by large spoonfuls onto a parchment-lined baking sheet to form about 8 shortcakes.
• Bake for 12–15 minutes, or until golden brown. Remove and cool slightly.
• In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
• Slice shortcakes in half horizontally.
• Spoon a generous amount of strawberries and their juices onto the bottom half.
• Add a dollop of whipped cream, then place the top half of the shortcake.
• Add more strawberries and whipped cream on top if desired.

Notes

• For extra flavor, you can add a splash of lemon juice or liqueur to the strawberries.
• Shortcakes can be made ahead and warmed before serving.
• Substitute heavy cream with coconut cream for a dairy-free version.

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