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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm Saturday 10am - 3pm

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Carries Sweet Treats, Falls of Rough, KY (2026)

01/19/2026

Strawberry cheesecake bars

1/2 cup salted butter (melted)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all purpose flour
1/4 tsp salt
1/4 tsp baking powder

Cheesecake:
8 oz cream cheese (softened)
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract

Strawberry swirl:
1/2 cup strawberries
1/4 cup granulated sugar
1 tsp lemon juice

How to:

Start by adding strawberries to a skillet with sugar and lemon juice. Cook on medium heat and break up the strawberries as you cook. Cook for 5-10 minutes until the mixture is thickened. Take off the heat and allow to cool.

Melt butter in a bowl and add granulated sugar, eggs, and vanilla extract. Mix until well combined. Next add in cocoa powder, flour, salt, and baking powder. Mix well.
Pour brownie mix in a parchment lined 9 x 13 pan and spread it out evenly.

Next add softened cream cheese to a bowl. Add in granulated sugar and mix. Add in egg and vanilla and mix.

Add spoonfuls of the cheesecake filling onto the top of the brownie batter. Add spoonfuls of the cooled strawberries on top of that. Use a toothpick to swirl cheesecake and raspberries into the brownies. Once swirled, bake at 350 degrees for 35 minutes.

01/17/2026

Blackberry Sponge cake

6 eggs room temp
1 cup white sugar
1 cup all purpose flour
1/2 tap baking powder
Powder sugar
Butter
Blackberry jam
Violet coloring (thrive market has awesome dye free)
Fake flowers
Blackberries
Purple and white chocolate pearls

Preheat oven to 350 and prep two 8inch cake pans

In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.

Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.

Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown.

Let cool completely

Make the buttercream recipe from before I posted. Layer each cake with buttercream and blackberry jam. And then cover the outside with buttercream.

And decorate with the flowers, pearls and blackberries.

01/12/2026

Cookies and cream cake!!

1 cup salted butter, room temperature
1 3/4 cups granulated sugar
6 large egg whites, room temperature
1 tbsp. vanilla bean paste or pure vanilla extract
3 cups cake flour
1 tbsp. baking powder
1 cup buttermilk, room temperature
1/2 cup sour cream, room temperature
1 container if oreos (or generic) smash to bits with the crewm still in them!!

Preheat your oven to 325 degrees F.
Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment.
Spray again.
Set aside.
In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt.
Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.
The mixture should be light and fluffy.
Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.
Add the vanilla bean paste or extract and beat until incorporated.
With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk.
Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture.
Only mix until the flour mixture is incorporated, about 30 seconds.
Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
Fold in the sour cream.
Fold in the crushed cookies.
Pour about 16-18 ounces of cake batter into each of the three 8-inch cake pans or 12-14 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.
Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

Make my buttercream recipe and put some crushed Oreos in that as well for an even richer flavor!

01/12/2026

With Valentine’s Day on the way the first thought that everyone has is chocolate covered strawberries! They may look scary or too hard but they really are not!!

Impress thag loved one, friend or coworker with some that you made!!

Youll need:
Strawberries
Tooth picks
Chocolate almond bark
White almond bark
Any sprinkles or decorations
Piping bags (or sandwhich size zip loc bags)
Parchment paper

First pick your strawberries. Wash and set on a paper towel to dry!! Important step to good prep!!

Lay out a sheet of parchemt paper.

Break apart the chocolate bark into the squares. In a microwave safe bowl put the squares. Put in for 30 seconds at a time and stir. Keep repeating until you get to the smooth consistency. You CAN burn chocolate EASY and it will smell HORRIBLE!!!

Stick a toothpick on the leaf end of each strawberry(this is your preference, I always left the leaves on because they look pretty. If you do then you will need to hold them up with your fingers when you dip)

Slowly dip the strawberry j to the chocolate and make sure it’s covered. Bring out of chocolate and GENTLY shake to get off excess chocolate. You don’t want too much because it will pool around the strawberry.

Set on parchment

Let fully dry hard before taking out toothpick.

If you want to decorate you can put Melted chocolate into piping bag and drizzle over top of each strawberry. Add sprinkles and what nots to wet chocolate.

Remember you need to work semi fast because it will harden quickly.

01/11/2026

An EASY way to impress guests!

Banana pudding cake!

-1box vanilla cake mix
-2box instant banana pudding
-4 eggs
-1 cup water
-1/2 cup olive oil
-powder sugar
-butter
-nilla wafers
-bananas

Mix cake mix, 1 box pudding mix, eggs, water and oil until smooth

Split between two 8 in round pans(greased or parchment)

Bake at 350 for 30

Cool completely

Make buttercream icing and add in other pack of pudding mix to the icing. Whip till smooth
Layer cake with butter cream and sliced bananas. Decorate as desired with nilla waffled and bananas.

ENJOY!!

01/11/2026

American buttercream recipe

After a bunch of messages, here it is!

- 3 sticks salted butter room temp
- 1 1/2 cup vegetable shortening (do not use just shortening because that has beef tallow and is not alpha gal safe)
- 2lb powder sugar

In a stand mixer blend on medium/high speed butter and shortening. This will take about 15 min of stopping to scrape the sides. But you want it to turn almost white in color.

SLOWLY add in powder sugar. About 1/4 of the bag at a time. Blend well before adding in more.

Mix well until smooth. But watch at this point because you can over mix it/split it.

Once it’s smooth is when you will add color and/or flavors.

01/06/2026

Approximately 13 years ago, I decided to take a passion and make it a business, as Carrie’s Sweet Treats was born.
What started as a simple joy; baking for our family and during our holiday events, my passion evolved to making a center piece for someone’s special day.
I could never have dreamed how successful our little business was going to be.
This may seem abrupt to some of our family and friends, but after a lot of prayers and thoughts, I have decided to resign from our baking business.
As of this month, I will no longer be accepting orders.
From the bottom of my heart, thank you for everyone who supported our business.

Please make sure to follow my personal page because I will still be sharing recipes and tips! Norder
I also will give you a few suggestions if you are looking for a baker!!

12/16/2025

MAKE SURE TO SHARE!

The perfectly soft vanilla cake is not as hard as what some make it out to be! I have wrote out a tried and true recipe for you to share and save! 🍰 the biggest tip is to follow it step by step. Some steps may seem silly, but there is a reason for them!

1 cup (226 g) salted butter, room temperature
1 3/4 cups (350 g) granulated sugar
6 large egg whites, room temperature
1 tbsp. (13 g) vanilla bean paste or pure vanilla extract
3 cups (345 g) cake flour
1 tbsp. (10 g) baking powder
1 tsp. (5 g) salt
1 cup (240 g) buttermilk, room temperature
1/2 cup (120 g) sour cream, room temperature

Preheat your oven to 325 degrees F.
Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment.
Spray again.
Set aside.
In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt.
Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.
The mixture should be light and fluffy.
Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.
Add the vanilla bean paste or extract and beat until incorporated.
With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk.
Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture.
Only mix until the flour mixture is incorporated, about 30 seconds.
Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
Fold in the sour cream.
Pour about 16-18 ounces of cake batter into each of the three 8-inch cake pans or 12-14 ounces in each of the 6-inch pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.
Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

12/16/2025

Ok here’s the recipe!!!
Share to save it for later!!! You won’t regret it!!

½ cup butter softened
⅓ cup oil vegetable or canola oil
½ cup granulated sugar
¼ cup powdered sugar
1 egg at room temperature
1 teaspoon vanilla extract
2 & ⅓ cup flour
¼ teaspoon salt
1 teaspoon baking powder

Pecan pie filling
5 tablespoon butter
⅔ cup brown sugar
1 & ¼ cup chopped pecans
1 teaspoon vanilla extract
⅓ cup heavy cream
¼ teaspoon cinnamon
1 pinch nutmeg

Preheat the oven to 350F then line a baking sheet with parchement pape and set aside.
Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.
Add the egg, and vanilla extract, and mix until combined.
Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling.
Bake for 8-9 minutes then cool on the baking sheet.

Make the pecan pie filling.
In a medium saucepan over medium heat, mix the butter, brown sugar, and pecans until the butter and sugar are dissolved. Make sure to stir from time to time to get all the pecan coated in the buttery sugar mixture. You want the mixture to bubble for 1-2 minutes.
Add in the cinnamon nutmeg, salt, heavy cream, and vanilla, and whisk to combine.
Remove from heat, and top the cookies with the pecan pie mixture. Drizzle with melted chocolate and caramel. Let it cool down for 20-30 minutes then enjoy!

12/05/2025

LAURA BUSH’S COWBOY COOKIES
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups light-brown sugar, packed
3 eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
–
Instructions
Preheat oven to 350°F.
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate very large bowl, beat the butter with an electric mixer until creamy. Gradually beat in sugars and mix until thoroughly combined. Add in eggs one at a time, beating after each addition. Mix in vanilla.
Add flour mixture and beat on low until just combined. Stir in chocolate chips, oats, coconut, and pecans.
Drop dough in 1/4 cup portions 3 inches apart onto an ungreased baking sheet.
Bake 15-17 minutes, rotating sheets halfway through. Cookie edges will be lightly browned.
Remove to a wire rack to cool.
Enjoy!

11/12/2025

INGREDIENTS
1 lb. strawberries, thinly sliced into rounds
1/4 c. brown sugar
2 tbsp. cornstarch
1 3/4 c. all-purpose flour
2 tsp. baking powder
pinch of salt
3/4 c. granulated sugar
2 large eggs
1/2 c. sour cream
1/2 c. (1 stick) unsalted butter, melted
1 tsp. pure vanilla extract

DIRECTIONS

Preheat oven to 350°. Grease a 12" oven-safe skillet, add a parchment circle, then grease again.
In a large bowl, stir together strawberries, brown sugar, and cornstarch until fully coated and juicy. Add to skillet and spread in an even layer.
Make cake batter: In small bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together the sugar, eggs, sour cream, butter, and vanilla. Add in the dry ingredients and stir until just combined.
Pour the cake batter over the strawberry mixture and spread as evenly as possible with a rubber spatula. If you need to, use wet hands to spread batter over berries.
Bake until the cake is golden and a toothpick comes out clean, about 35 minutes.
Let the cake cool in the skillet, about 15 minutes, then invert onto a serving platter or large plate and gently remove parchment paper. Let cool completely or refrigerate before slicing. Serve with vanilla ice cream.

Carries Sweet Treats

01/19/2026

01/17/2026

01/12/2026

01/12/2026

01/11/2026

01/11/2026

01/06/2026

12/16/2025

12/16/2025

12/05/2025

11/12/2025

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Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	10am - 3pm