RECIPES: 04/17/19

Blackberry Banana Smoothies 

2 c. orange juice

1/3 c. vanilla yogurt

2 medium ripe bananas; cut into thirds and frozen

½ c. fresh or frozen blackberries

In blender, combine all ingredients. Cover and process until blended. Serve immediately. Makes 4 servings.



Carrot Snack Cake

4 eggs

1 c. olive oil

¾ c. packed brown sugar

1 Tbsp. orange zest

½ c. orange juice

1 tsp. vanilla

1 c. all-purpose flour

1 c. whole wheat flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. baking soda

½ tsp. salt

½ tsp. ground nutmeg

2 ½ c. shredded carrots

1 c. chopped toasted walnuts

Cream Cheese Frosting:

8 oz. cream cheese

3 Tbsp. softened butter

2 c. powdered sugar

1 tsp. orange zest

Preheat oven to 350°. Grease a 9×13” pan; set aside. In large bowl, whisk together eggs, oil, brown sugar, orange zest, orange juice and vanilla until combined. Whisk in flours, baking powder, cinnamon, soda, salt and nutmeg until combined. Stir in carrots and walnuts. Pour into prepared pan. Bake 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. To make frosting: combine cream cheese and butter with electric mixer on MEDIUM unit combined and smooth. Add powdered sugar, beat on LOW until combined. Stir in orange zest. Spread onto cooled cake. Makes 20 servings.