4oz maple syrup
8oz carrots (finely grated)
Rind of one orange (finely grated)
6oz tofutti cream cheese
2oz icing sugar
Mix flour and spices.
Melt margarine, sugar and syrup together, then stir melted mixture into the flour and spices.
Add carrots and raisinsand mix well into stiff sticky dough.
Cook at 160 C in 1 lb loaf tin for between 1hr - 1hr 20mins.
Directions for filling
Mash all these together and when the cake is cool enough to cut in halfpack it with the filling.
2 1/2 cups of flour
1 1/4 cup of brown sugar, packed
1 cup of carrots, finely shredded
1/2 cup of vegetable oil
1/3 cup of water
1/2 cup of pecans, chopped
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of strawberries, finely chopped
Preheat your oven to 350ºF.
Grease and flour 12 oz. cup Bundt cake pan.
Beat all ingredients except strawberries in large bowl on low speed 45 seconds, scraping bowl constantly.
Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in strawberries, pour into pan.
Bake 45 to 55 minutes or until tooth pick inserted in center comes out clean. Cool several minutes, remove from pan
1 tb Powdered sugar
1 1/2 cup Sugar
1 3/4 cup Sifted all purpose flour
2 ts Baking powder
1/2 cup Chopped Dried Peaches
1/2 cup Chopped nuts
1/2 cup Chopped figs
3 tbspn Bourbon
2 ts Ground cinnamon
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground allspice
3/4 cup toasted pecans
1 cup (2 sticks) unsalted butter, cut into 8 pieces
2 ts extract
2 lg Carrots, peeled, cut into feed tube lengths
Preheat oven to 325 F. Generously butter 1 2-cup bundt pan. Dust pan with flour. Combine 1/2 cup Chopped dried apricots - 1/2 cup Chopped dried peaches=1/2 cup Chopped figs and bourbon in medium bowl
Let stand 2 hours, stirring occasionally. -Place flour, baking powder, cinnamon, salt, nutmeg and allspice in mixing bowl. Sift thoroughly . Add pecans and chopped nuts and transfer to sheet of waxed paper. Place eggs, then 1 1/2 cups sugar into work bowl. Process until mixture is thick and light, about 1 minute. Add butter and vanilla.
Process until mixture is fluffy, scraping down sides of bowl as necessary, about 1 minute. -Transfer egg mixture to large bowl. -Shred carrots in and Mix carrots into dried fruit mixture. -Add 1/4 Cup dry ingredients and toss to coat, separating fruit pieces. -Stir fruit mixture gently into egg mixture. -Fold in remaining dry ingredients. Transfer batter.
Bake until tester inserted near center of cake comes out clean, about one hour. -Cool cake . Place cake on platter. Sprinkle powdered sugar over your cake and enjoy.
Carrot Cake & Cream Cheese Frosting
2 3/4 cups grated carrots
1 cup puréed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
1 cup vegetable oil
2 tsp. Cinnamon (Ground)
1/4 tsp. ground cloves
1/4 tsp. salt
16 oz. cream cheese
5 cups confectioner's sugar
2 tsp. extract
Pre-heat oven to 350°F.
Grease and flour 2 9 inch cake pans.
Mix dry ingredients together in a large bowl.
Blend in oil then beat in eggs 1 at a time.
Stir in pineapple purée and carrots and mix until well blended.
Pour into the two greased pans and bake for about 30 minutes or until a cake tester comes out clean.
Remove cakes from oven and allow them to set for 3-5 minutes.Remove from pans and cool completely on a wire rack before frosting.
Beat cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioner's sugar.Frost cake only when it is completely cooled.
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