recipes

I have a confession to make. I’ve made several of these weird foodie confessions before, but the two that remain the most shocking for folks are: 1. I don’t like chocolate. And 2. I am not a fan of cake. Sure, I absolutely love to bake cakes. I’ll bake them, taste them, and then I’ll give away the cake as treats to friends, coworkers… basically anyone who has a sweet tooth. There is one exception — Nothing Bundt Cakes. Unlike other types of cakes, their cakes are so incredibly moist. And the frosting? Don’t even get me started on the cream cheese frosting! It’s the only time I’ll take globs of frosting. This Copycat Nothing Bundt Cakes Carrot Cake recipe will blow your mind just as much.

What you’ll need

First and foremost, you’re going to need a bundt cake pan. This is the one I use, but there are plenty of other options. This pan is a traditional bundt shape. If a different bundt shape is your jam, check out this one. Another tool that you’ll need (but likely not think about until it’s time to ice the cake), is having the right size piping bag tip. For those signature Nothing Bundt Cakes thick frosting lines, you’ll want to use an extra large tip. It’s a 1A tip size if you’re looking for specifics.

Here are the other ingredients you’ll need:

• butter
• eggs
• sugar
• milk
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• nutmeg
• carrots
• cream cheese
• powdered sugar
• vanilla extract
• and chopped pecans!

With all of that, you’ll get the exact replica of a Nothing Bundt Cakes Carrot Cake!

Copycat Nothing Bundt Cakes Carrot Cake

Copycat Nothing Bundt Cakes Carrot Cake

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Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

Cake

• 1 stick of butter, softened
• 1½ cups of granulated sugar
• 4 large eggs
• 1 cup of whole milk
• 3 cups of all-purpose flour
• 1 teaspoon of ground cinnamon
• ¾ teaspoon of baking powder
• ¾ teaspoon of baking soda
• 2¼ cups of finely shredded carrots

Frosting

• 8 ounces of cream cheese, softened
• 4 tablespoons of butter, softened
• 2 cups of powdered sugar
• 1 teaspoon of vanilla extract
• chopped pecans (optional)

Instructions

INGREDIENTS -

1. Add the butter and sugar to an electric mixing bowl and whip until a creamy gritty mixture forms. 
   
2. Add the eggs and milk, then mix until fully incorporated. 
   
3. Add flour, cinnamon, nutmeg, baking powder, and baking soda, then start on mixing on low speed, increasing speed as needed until no flour pockets remain. 
   
   
4. Gently fold in the shredded carrots by hand, using a wooden spoon or spatula, until evenly distributed throughout the batter. 
   
   
5. Prepare the bundt pan by greasing it liberally. You can use cooking spray or shortening. 
6. Pour the batter into the prepared bundt pan and smooth out the top. Drop the pan from 2” on a flat surface to shake any bubbles out.
   
7. Bake for 45-55 minutes or until the cake is done and a toothpick inserted into the middle comes out clean. 
   
8. Let cool for 10-15 minutes in the bundt pan before flipping onto a plate, cooling rack, or serving platter to cool completely. 
   
9. To make the frosting, beat together the cream cheese, vanilla and butter until creamy and combined well. Gradually add in the powdered sugar and whisk until combined and creamy. 
   
   
   
10. Add the frosting to a piping bag to frost the bundt cake. Start in the center on top of a ridge or between a ridge and pipe the frosting over the curve of your cake but not going all the way down the side.
    
    Repeat this around the whole cake. You can also use a knife or frosting spatula to spread it around the bundt cake. 
    
11. Top with chopped pecans (optional!).
    
12. ENJOY!
    

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Raise your hand if you’ve been personally victimized by the cost of Goldfish Crackers! *Raises both hands* What is it about those delicious little fish crackers that collectively make all kids go nuts? Regardless of the reason, it’s easy to break the bank with near daily Target runs for endless bags of goldfish. I have a solution — why not make your own? These sourdough copycat goldfish crackers save time, money, and are, undoubtedly, a better-for-you choice. Bonus? You can use some of that sourdough discard you’ve been holding on to.

What you’ll need for this recipe

For this recipe you’ll need a healthy sourdough starter. When you’re feeding your starter, hang on to just two tablespoons of discard. That’s all you’ll need to make a puffy, crunchy, little cracker. To give them the authentic shape, you can use these cookie cutters or something similar.

Other than that, the recipe calls for a few simple ingredients:

• shredded cheddar
• unsalted butter
• all-purpose flour
• kosher salt
• garlic powder
• onion powder
• and your sourdough discard!

Pretty straightforward, right? It is!

The only other thing you’ll need (besides your oven) is a food processor. If you have a Vitamix, that will work just as well; just be sure to use your dry blade for this particular recipe.

How to make Sourdough Copycat Goldfish Crackers

Yield: 8 cups

Sourdough Copycat Goldfish Crackers

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Prep Time 15 minutes

Cook Time 12 minutes

Chill Time 20 minutes

Total Time 47 minutes

Ingredients

• 8 ounces of cheddar cheese, shredded
• 1/2 stick of cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup of all-purpose flour
• 3/4 teaspoon of kosher salt
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 2 tablespoons of sourdough discard
• Coarse kosher salt for topping, optional

Instructions

INGREDIENTS -

1. In a food processor, blend cheese, butter, flour, salt, garlic powder and onion powder. Continue this process until the mixture takes on the consistency of rough sand.
   
2. Continue to blend while gradually adding the sourdough discard to form a dough.
   
3. Remove the dough from the food processor and shape it into a disk, then cover it tightly in plastic wrap and chill it for at least 20 minutes or if time allows, you can leave it for up to one day.
   
   
4. While dough chills, preheat the oven to 350°F and prepare a baking sheet with parchment paper.
5. Next, on a surface lightly dusted with flour, roll the dough until it's 1/4-inch thick.
   
6. Using a small goldfish shaped cookie cutter, cut out your crackers from the dough.
   
7. In each cracker, poke a "eye" hole using a toothpick, repeat this If there are any remaining scraps, re-roll once to get more crackers. 
8. Arrange the crackers on the previously prepared baking sheet leaving 1/4-1/2 inch between each. If you wish, you can sprinkle kosher salt over the crackers prior to baking. 
   
9. Bake the crackers for 11 to 13 minutes until they become golden and puff up. Allow the crackers to cool completely on the baking sheet.
   
10. Enjoy! They can be stored in an airtight container for up to a week.
    

If you’re looking for more copycat recipes, check out these McD’s Nuggets and this Starbucks Pink Drink recipe.

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