Add this Event to Calendar 05/05/2021 07:00 PM 05/05/2021 07:00 PM Baking with Tina

Tina Zaccardi is back to teach how to create a Mother's Day Dessert.  Stay tuned for the recipe and ingredients list!

Carrot Cake:

1/2 Cup of Vegetable Oil (120 ml)

1/2 Cup of Granulated Sugar (100 grams)

1/2 Cup of Brown Sugar (100 grams)

1 Large Whole Egg

1 Large Egg Yolk

2/3 Cup of Buttermilk (160 ml)

1 Teaspoon of Vanilla Extract

1 1/2 Cup of grated carrots

1/2 cup of coarsely chopped toasted pecans

1 1/4 Cups of All Purpose Flour (150 grams)

1/2 Teaspoon of Baking Powder

1/2 Teaspoon of Baking Soda

1/4 Teaspoon of Salt

1 ½ Teaspoons of Ground Cinnamon


1. Preheat the oven to 350 degrees Fahrenheit.

2. Butter the bottom and sides of an 8” square pan and line with parchment paper so it overhangs two of the sides. This will make it easier for you to remove the cake from the pan.

3. In a large bowl whisk together the oil and sugars until smooth. Add the egg and egg yolk and whisk until combined.

4. Next whisk in the buttermilk and vanilla. Add the carrots and nuts and whisk until incorporated.

5. In a separate bowl whisk together the flour, baking powder, baking soda, salt and cinnamon, add to the wet ingredients and whisk until smooth.

6. Pour the batter into the prepared pan.

7. Bake for 30-35 minutes or until the top springs back when lightly pressed.

8. Let the cake cool on a wire rack, in the pan, for 15 minutes. Remove the cake from the pan using the parchment paper and allow to cool completely on the wire rack.

Cream Cheese Frosting:

4 Ounces of Room Temperature Unsalted Butter (1 Stick)

4 Ounces of Full Fat Cream Cheese

2 Cups of Powdered Sugar (Sifted)

1 Teaspoon of Vanilla Extract

1/4 Teaspoon of Salt


Remove the butter and cream cheese from the refrigerator at least 1 hour before you make the frosting.

Cream together the butter and cream cheese using a stand or hand mixer until smooth.

Add the powdered sugar, vanilla and salt and beat until smooth and creamy.