Cornell to Carrot Cake

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After a great weekend at Cornell, I made dinner for the first time in too long. I made chicken stir fry, and fried rice using some white rice I had from Friday. Using extra carrots, I also made a delicious carrot cake. (please give credit when using any ORIGINAL recipes listed here!) I know it has been TOO long since I last posted, but I promise I am back for good! I have been super busy with applications, cake orders, and school, but it’s time to come back. Along with this week’s recipes, I’ve included photos from my trip to Ithaca. We went to a BUNCH of incredible restaurants there, including Mahogany Grill, where I had a great macaroni and cheese, and spinach/artichoke bread pudding!

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Easy Fried Rice (with pre-cooked white rice)

  • Mixed vegetables of choice (we used some carrots, scallions, red onion, and a some frozen corn/green bean/carrot mixture)
  • olive/vegetable oil Oil
  • Sesame Oil
  • teriyaki sauce
  • soy sauce
There isn’t really a “recipe” for the rice, just ingredients. we used about a tablespoon of oil, a tablespoon of teriyaki, and added soy sauce until rice was a brown color. Vegetables are by preference.
In a hot skillet, heat both oils over medium heat, be careful not to use too much sesame oil, a little goes a long way! heat and cook the vegetables before adding rice. add teriyaki and soy sauce, tossing ingredients together. Fried rice is a great way to revitalize boring, white rice from the night before!

We had extra carrots, so I decided to put together a not too unhealthy dessert.

Super dense, super moist Carrot Cake Recipe


  • 1 bag of whole carrots, peeled and chopped
  • 1 cup vegetable oil
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp all spice
  • 1/2 tsp ground cinnamon (or more, if you’re like me)
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ginger (ground or fresh)
  • 1/2 tsp salt
  • 2 eggs (three if you’d like)
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 cup plain yogurt (i prefer greek)
  • 2 1/2 cups flour
  • Honey-Nut cream cheese icing (below)
First, preheat oven to 350 degrees. Unlike most other cake recipes, I literally put carrots in the food processor first, and slowly added all the ingredients (in this order) and blended them together well. If you prefer more, and larger chunks of carrots in your carrot cake, just blend all ingredients in the food processor first, except for the carrots, together, and hand grate the carrots into the food processor. “Pulse” a couple times to coat the carrots with the mixture. Fill a pre-greased cake pan, and bake in the middle of the oven for 45 minutes, then lower the temperature to 325, for about 20 minutes or until the toothpick comes out clean.

Honey-Nut Cream Cheese Icing/Glaze


  • 1-2 cups cream cheese (either plain, or honey-nut)
  • 1 cup sugar
  • 1/4 cup cream

Blend ingredients together, thicken with powdered sugar if necessary. Spread over cool cake. Optional: top with honey and chopped peanuts


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