Of all the different carrot cake recipes I have tried over the years, I have found this one to be the best. The results are a moist and very tasty treat!
2-1/4 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
1-1/2 cups sugar
3 eggs
1 tsp vanilla
1 cup vegatable oil
2 cups finely grated carrots (about 6 medium)
1 can (14oz) crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts
Cream Cheese Frosting:
1 pkg(250g) cream cheese,softened
1/3 cup butter,soften
1 tsp vanilla
2 cups sifted icing sugar
Preheat the oven to 350 degrees F. Grease a 13x9 inch baking pan and line the base with greased parchment.
Stir together flour, baking soda, cinnamon, baking powder and salt in a medium bowl. Set aside. In a separate bowl and using an electric mixer, beat sugar and eggs on high speed until thickened and pale yellow. Beat in vanilla, the beat in oil in a thin stream until well combined. Stir dry ingredients into egg mixture, along with carrots, pinapple, coconut and walnuts, until well combined.
Spoon batter into the prepared pan, smoothing surface with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan on a wire rack for 15 minutes, then remove from the pan and let cool completely on a wire rack.
Frosting: Using an electric mixer, beat together cream cheese and butter in a large bowl until light and fluffy, then beat in vanilla. On low speed, beat in icing sugar until smooth and fluffy. Spread frosting over top of cake.
Cut into squared to serve.
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This time of year, cabbage is abundant and on sale at your local grocery store due to the upcoming St. Patrick's Day holiday. This recipe is a version of Caldo Gallego or Galician Stew, a Spanish vegetable soup made with your choice of greens and beans.
1 tb Veg oil
1 lg Onion; chopped
3 md Potatoes; peeled and cut in 1 inch cubes
3 md Carrots; sliced
1/2 ts Caraway seeds
2 1/2 c Vegetable broth
4 c Cabbage chunks
1 c chick peas
1 Can great north. beans
1 1/2 ts Salt; or to taste
1/2 ts Black pepper
Heat oil in large skillet. Add onion, potatoes, and carrots. Cook until lightly browned, about 10 mins.
Add caraway seeds and saute for 1 more minute. Add broth and cook until carrots are almost tender, about 7-10 mins.
Add cabbage and chick peas and cook for 10 mins, covered. Add beans, salt, and pepper, and cook 5 more mins uncovered.
Check vegetables and seasonings and serve.
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Let's welcome spring and celebrate Mardi Gras! This cake is a traditional Mardi Gras treat but can be made and enjoyed at any time!
2 envelopes active dry yeast
1/2 cup granulated sugar
1/4 pound (1 stick) unsalted butter, melted
1/2 cup warm milk (about 110 degrees F)
5 large egg yolks, at room temperature
4 1/2 cups bleached all-purpose flour
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
4 cups confectioner's sugar
1 plastic king cake baby or a pecan half
5 tablespoons milk, at room temperature
3 tablespoons fresh lemon juice
Purple-, green-, and gold-tinted sugar sprinkles
Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and
beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.
Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.
Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side
down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half
into the ring from the bottom so that it is completely hidden by the dough.
Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.
Meanwhile, preheat the oven to 350 degrees F.
Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.
Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in
medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.
The cake is traditionally cut into 2-inch-thick slices with] all the guests in attendance.
Yield: 20 to 22 servings
From Chef Emeril Lagasse as published on MomsMenu.com
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