lumicero/recipes-ing2inst huggingface dataset:
Title: Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)
Ingredients:
- 500 sticky rice
- 500 water
- 225 coconut
- 1/4 salt
- 300 palm sugar
- 3 granulated sugar
- 125 water
Instructions:
1. .Sticky rice dumplings: Take 2 piece of banana leaves, make like a triangular shape, put in 1 tablespoon of sticky rice, close it and secure with ropes or toothpick.
2. Boil in water for 3 hours until well cooked. Rinsed and remove the leaves. set aside and let cool.
3. Coconut:
4. Mixed the grated coconut with salt. Steam for 10 minutes.
5. Palm sugar syrup:
6. Put to boil all of the ingredients until it became a thick sugar syrup.
7. Roll the sticky rice dumplings into the grated coconut. Arrange in small plates and pour over the syrup.
Title: Individual Lime Souffles
Ingredients:
- 3 butter
- 3 sugar
- 1/2 all-purpose flour
- 1/2 cornstarch
- 1/2 heavy cream
- 2 eggs
- 1 lime
- 1 vanilla extract
- 1 1/2 sugar
- 1 kosher salt
- 4 coconut
Instructions:
1. LIME PREP: Cut the lime not exactly in half, but about 1/3 of the bottom part off. cut the smaller section in quarters and reserve, wrapping in plastic wrap. To the 2/3 section, zest 1/2 teaspoon of zest, then using a fork, push the tines up into the meat and squeeze and twist the lime over a small glass to get the juice out. Discard and just reserve the juice.
2. YOLK MIXTURE: In a small saucepan over medium high heat, melt the butter. Add the sugar, flour, and cornstarch, stirring to incorporate. Slowly whisk the warm heavy cream into the mixture. Bring to a boil, and reduce to low heat, stirring constantly, simmer until thick enough to coat the back of a spoon.
3. Mix egg yolks into a medium sized bowl until light and fluffy. When the heavy cream mixture is ready, slowly whisk it into the egg yolks a little at a time to temper them. Cover and allow to cool to room temperature.
4. Stir in lime zest, lime juice, and vanilla into the yolk mixture and set aside.
5. WHITES MIXTURE: In a separate bowl, beat the egg whites, sugar. and salt at high speed with an electric mixer until soft peaks form. Gently fold the whipped whites into the cooled egg yolk mixture.
6. Preheat oven to 375°F Spray the insides of the ramekins with spray butter. Divide the souffle batter among the ramekins. Bake until puffed and lightly browned, about 30-35 minutes. Top with toasted coconut and garnish each with the wedges of lime. Serve warm or chilled.
Title: Pears "poached" With Butter and Cream
Ingredients:
- 4 butter
- 4 pears
- 1/4 sugar
- 1/3 heavy cream
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 425 degrees.
2. Put butter in ovenproof skillet over medium heat.
3. When butter foam subsides, add pears and sugar, and cook until pears begin to brown, stirring occasionally, about 15 to 20 minutes.
4. Add the cream and cinnamon and continue to cook, stirring constantly, until cream thickens a bit, about 1 minute.
5. Put the skillet in the oven and cook until the mixture browns on top, 5 to 10 minutes.
6. Serve hot or at room temperature.
7. Top with sour cream or creme fraiche, if you like.
Title: Best Ever Carrot Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 1/2 vanilla extract
- 2 baking soda
- 5 baking powder
- 2 cinnamon
- 2 flour
- 3 butter
- 2 cream cheese
- 1/2 confectioners' sugar
- 8 vanilla
- 16
- 2
Instructions:
1. Combine all cake ingredients until well blended.
2. Bake in a greased and floured pans at 350 F (for round layers, approx 40 minutes; for 10x14 sheet cake or bundt pan, approx 60 min).
3. Test with toothpick for doneness - this is a very moist cake!
4. Cool.
5. Combine frosting ingredients in large bowl until very creamy.
6. Frost cake when it is completely cooled (putting cake in freezer for 15 minutes once cooled sometimes makes icing easier).
7. Enjoy! This cake freezes very well!
Title: Chocolate Banana Snack Bars
Ingredients:
- 1 banana
- 3/4 light brown sugar
- 1/3 milk
- 1/4 eggs
- 2 baking powder
- 1 cinnamon
- 1 vanilla extract
- 1 baking soda
- 1/2 salt
- 1/4 all-purpose flour
- 1 3/4 milk
- 1/2 confectioners' sugar
- 1
- 1/3
Instructions:
1. Heat oven to 350.
2. Line a 15-1/2 x 10-1/2 x 5/8 inch rimmed baking sheet with foil, letting foil extend above pan at ends.
3. Lightly coat with nonstick spray.
4. Beat all ingredients (EXCEPT flour and chocolate chips) in a large bowl with mixer on medium speed until blended.
5. On low speed beat in flour just until blended.
6. Stir in chips; spread in pan.
7. Bake 15 to 20 minutes until a wooden toothpick inserted near center comes out clean.
8. Cool in pan on a wire rack.
9. Drizzle with icing if using; let set.
10. Lift foil by ends onto cutting board, cut into 40 bars: remove from foil.
11. DRIZZLE:
12. stir together milk and confectioners sugar until smooth.
Title: Hazelnut Cookie Tarts 1965 ( Finnish )
Ingredients:
- 1 1/2 butter
- 2/3 margarine
- 2 granulated sugar
- 3 lemon zest
- 1/2 all-purpose flour
- 3/4 cornstarch
- 1/2 salt
- 2 butter
- 1/2 butter
- 1/3 brown sugar
- 3 honey
- 2 1/2 hazelnuts
- Carnation Evaporated Milk
Instructions:
1. Preheat oven 350 degrees.
2. Cream butter, sugar, lemon in a large bowl and beat until fluffy.
3. Sift dry ingredients together in another bowl.
4. Stir dry ingredients into the creamed mixture just until crumbly.
5. On a lightly floured board roll dough to 1/4 inch and cut with a three inch biscuit cutter.
6. Place in lightly greased 2 1/2 inch tart tins.
7. Prick well with a fork, so they dont puff too much.
8. You can even prick again during the baking time.
9. Or tart tins and cutters to the size you have should be used.
10. Bake 16 to 18 minutes until light golden.
11. Bake according to the size of your pans.
12. Remove and cool ten minutes in the pan on a rack.
13. Remove tart shells and cool completely.
14. Topping:
15. Combine the butter, sugar, and honey in a saucepot over medium heat.
16. Stirring constantly while it dissolves and comes to a full boil.
17. Boil 1 minute without stirring, mixture will thicken and large bubbles begin to form.
18. remove from heat and stir in nuts and the cream.
19. Spoon about 2 tablespoons nut mixture into each cooled shell.
20. Or the amount to fill the size shell you have made.
21. Cool completely.
Title: Chocolate Chip Ball Surprise
Ingredients:
- 1/2 unsalted butter
- 2 creamy peanut butter
- 3 confectioners' sugar
- 3
- 1
- 2
Instructions:
1. In a large mixing bowl, using your hand, combine butter, peanut butter, sugar, rice cereal and mini chocolate morsels.
2. Roll mixture into 1-inch balls and place onto a parchment lined sheet pan in the freezer.
3. In a double boiler, over simmering water, melt semisweet morsels. Stir constantly until melted and smooth.
4. With a fork, dip the frozen balls in melted chocolate.
5. Place on a cool cookie sheet lined with parchment paper.
6. Place in freezer for 5 to 10 minutes until the chocolate has set.
7. Store the balls in an airtight container at room temperature.
Title: The Best Chocolate Chunk Cookies Ever!
Ingredients:
- 100 margarine
- 75 light brown sugar
- 2 golden syrup
- 175 self raising flour
- 100 milk
- 2
Instructions:
1. Heat oven to 180°C (350°F) and grease 2 baking trays.
2. Beat the margarine until soft then add the sugar and cream together until light and fluffy.
3. Stir in the syrup, flour, chocolate chips and milk and mix well.
4. Place spoonfuls of the mixture onto the baking trays and bake for 8-10 minutes. Remove from the tray immediately and place on a wire rack to cool.
Title: Chocolate Hazelnut Layer Cake
Ingredients:
- 3 heavy whipping cream
- 8 bittersweet chocolate
- 1 boiling water
- 2/3 buttermilk
- 1/2 vanilla extract
- 1 sugar
- 2 butter
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1 1/2 eggs
- 3/4 all-purpose flour
- 1/2 hazelnuts
- 4 toasted hazelnuts
- 1 3/4 chocolate curls
- 1 1/2
- 1
Instructions:
1. Microwave cream in a large bowl on high until steaming.
2. Add chocolate; let stand 5 minutes.
3. Stir until chocolate melts and mixture is smooth.
4. Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
5. Cake: Heat oven to 350°F.
6. You’ll need two 9 x 2-in. round cake pans, greased and floured.
7. Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
8. Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
9. Beat in eggs 1 at a time.
10. On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended.
11. Pour into prepared pans.
12. Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes.
13. Run a knife around edge of each layer; turn out on rack and cool completely.
14. Insert several toothpicks halfway up side around both cake layers.
15. Using picks as a guide, cut layers in half with a long serrated knife.
16. Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
17. Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined.
18. Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling.
19. Reserve remainder for frosting.
20. To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup).
21. Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling.
22. Top with last cake layer.
23. Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm.
24. Spread top and sides with remaining frosting.
25. Refrigerate until ready to serve.
26. Garnish just before serving.
27. Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead.
28. Cover the frosted cake and refrigerate up to 3 days.
Title: Cherry Cheesecake Trifle Ala Laurie Sanders
Ingredients:
- 1 instant pudding mix
- 1 Cool Whip
- 16
- 1
Instructions:
1. Slice pound cake and cut into six cubes per slice.
2. Place 1 slice worth of cubes in the bottom of each parfait glasses (I used 6 glasses).
3. Prepare jello in separate bowl by using 2 cups boiling water, then fill a 2 cup measure with ice cubes most of the way and add some cold water to make 2 cups of ice water. (I never have to remove unmelted cubes because they always melt.).
4. Then add the frozen cherries and stir well.
5. Place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes.
6. Spoon about 1/3 cup of jello and cherries into each glass. Return to fridge to finish setting up.
7. Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
8. Lastly, top each parfait with Cool Whip to fill up the glasses and cover and chill.
9. You can serve it immediately or it will hold well for 24-48 hours in the fridge.
Title: Diabetic Mango Bread Pudding
Ingredients:
- 1 mango
- 2 Splenda granular
- 10 vanilla extract
- 1/3 ground cinnamon
- 1/4 ground ginger
- 1 ground allspice
- 1/8 granulated sugar
- 1/8 reduced-calorie margarine
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 375°F
2. Working over a bowl to catch any juices, peel and pit mango.
3. Chop mango flesh.
4. In a shallow 1-quart casserole dish, toss together bread cubes and mango pieces.
5. In a saucepan, bring evaporated skim milk to a boil and remove pan from heat.
6. In a medium bowl, whisk together egg substitute, sugar substitute, vanilla extract, ground cinnamon, ground ginger, ground allspice, and any juice generated by cutting up the mango.
7. In a steady stream, whisk in hot milk.
8. Pour mixture over the bread cubes.
9. Let stand for 5 minutes until liquid is absorbed.
10. (Recipe may be made ahead up to this point, covered, and refrigerated.)
11. Sprinkle top of pudding with granulated sugar and dot with margarine.
12. Bake until set and top is crisp and golden brown, about 30 to 35 minutes.
13. Serve warm.
Title: Carrot & Pineapple Bundt Cake With Cream Cheese Frosting
Ingredients:
- 3 flour
- 1 sugar
- 1 brown sugar
- 1 1/2 baking soda
- 1 1/2 salt
- 1 baking powder
- 1 1/2 cinnamon
- 1 carrots
- 2 eggs
- 3 pure vanilla extract
- 1 1/2 pecans
- 2 confectioners' sugar
- 1 1/2 cream cheese
- 4 1/2 butter
- 8 milk
- 1/4 pure vanilla extract
- 2 pecans
- 2
- 1/4
Instructions:
1. CAKE: Grease and lightly flour bundt pan.
2. In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
3. Drain crushed pineapple reserve the drained juice.
4. In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
5. Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
6. Stir in carrots, crushed pineapple and chopped pecans.
7. Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
8. Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
9. ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
Title: Chocolate-Strawberry Mousse Cake
Ingredients:
- 1 butter
- 1 heavy cream
- 1/4 eggs
- 5 salt
- 1/4 sugar
- 1/4 strawberry
- 1 sugar
- 1/3 unflavored gelatin
- 1 heavy cream
- 1 strawberries
- 12 white chocolate
- 12
- 4
Instructions:
1. Cake: Preheat oven to 350. Coat 9" springform pan with cooking spray. Line bottom with wax paper circle; coat with spray. Wrap outside of pan with a double layer of foil; set aside. In heatproof bowl combine chocolate, butter and cream; set over pot of hot, not simmerming, water. Heat, stirring, until smooth and combined. Remove bowl from pot.
2. In another bowl in thin strea, whisk 1/3 chocolate mixture into yolks. Stir yolk mixture back into chocolate; set aside.
3. In clean bowl with clean beatersat med-high speed, beat egg whiteswith salt until soft peaks start to form. Increase speed to high; in thin stream, beat in sugar. Fold 1/3 of meringue into chocolate mixture; fold in remaining meringue until just combined.
4. Pour mixture into prepared pan; place pan in a large baking pan on oven rack. Fill baking pan with water halfway up the sides of the springform pan. Bake 25 minutes or until canter is just set. Remove from water; remove foil.
5. Cool in panon rack 15 minutes. Loosen sides of pan. Cool 30 minutes; cool completely in refrigerator, about 3 hours or overnight.
6. Mousse: Combine strawberries and sugar; let stand 15 minutes. Fill large bowl halfway with ice water. In a small pot, combine gelatin with 3 tablesppons of water; let stand 2 minutes.
7. Over low heat, warm gelatin mixture, stirring, until dissolved. Stir gelatin into strawberry mixture; set bowl in ice water.
8. Let stand until mixture is the consistancy of unbeaten egg whites, about 15 minutes.
9. Beat cream until stiff; fold 1/3 into strawberry mixture. Fold in remaining whipped cream until just combined.
10. Tighten sides of springform pan. Spoon mousse over cake; level.
11. Refrigerate until firm, about 3 hours.
12. Glaze: In pot, bring cream to a boil; remove from heat. Whisk in chocolate until smooth; cool 10 minutes. Remove cake from pan, running spatula around sides if necessary. Place cake on rack set in jelly roll pan. Pour glaze over cake. Let stand 10 minutes. Refrigerate.
13. Garnish: Dip strawberries almost up to stem into semisweet chocolate, allowing excess to drip back into bowl. Place on wax paper; refrigerate until firm, 30 minutes. Re-dip berries in white chocolate halfway up semisweet coating. Refrigerate until firm, 30 minutes. Just before serving, place on cake.
Title: Best Italian Ice Recipe
Ingredients:
- 1 1/2 sugar
- 1 water
- 3
- 10
Instructions:
1. Dissolve icebreaker sours into 7 up until completely dissolved.
2. Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.
3. Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.
Title: Heather's Fruit Pizza Quick and Simple
Ingredients:
- 1 confectioners' sugar
- 3/4 vanilla
- 2 cream cheese
- 2 Cool Whip
- 1
Instructions:
1. Cut sugar cookie dough into 1/4-inch thick pieces.
2. Lay it down on a greased pizza pan or rectangular pan.
3. Press dough till pressed together.
4. Bake in 350°F oven for 10 minutes or until brown.
5. Let it cool completely.
6. While baking your crust, get a large bowl and mix together sugar,vanilla,and cream cheese.
7. Fold in Cool Whip.
8. Spread mixture onto baked crust (that is completely cooled.) When spread on, cut up your fresh fruit and place onto your pizza.
9. Then put in refrigerator for an hour to chill.
10. Then your ready to eat and enjoy.
11. Another great and fun way to make this is using the rectangular pan is to use blueberries and strawberries to make an American flag.
12. Use the blueberries as stars and strawberries as stripes.
13. It is a big hit for the 4th of July parties.
14. Another extra is to sprinkle granola on to it or sliced almonds, for an extra taste.
Title: Grandma Nestleroad's Date Nut Pudding
Ingredients:
- 1 granulated sugar
- 1 dark brown sugar
- 1 evaporated milk
- 3 all-purpose flour
- 3 baking powder
- 1 dates
- 1 walnuts
- 2 light brown sugar
- 1 1/2 dark brown sugar
- 1 hot water
- butter
Instructions:
1. Preheat oven to 375 degrees F.
2. For the Dough: Mix the Part 1 ingredients in a large mixing bowl.
3. Mix the Part 2 ingredients in another large bowl.
4. Now add the Part 2 to the Part 1 ingredients.
5. Mix well.
6. For the Syrup: Mix all the syrup ingredients in a non-reactive sauce pan.
7. Bring the syrup to a fast boil.
8. Pour the syrup into a large oven-safe dish.
9. (We use a large deep Visions cookware casserole dish) Baking: Put the dough mixture into the middle of the syrup.
10. Just mound it there.
11. DO NOT SPREAD IT.
12. Take a sheet of foil and double it up and place on the center rack.
13. This is to protect from any run off or overflow.
14. Place the dish into the oven on center rack on top of foil.
15. Bake for 35 minutes.
16. Remove, cover, and let cool.
17. Serve in small portions with Whipped cream, it will cut the sweetness and complement the richness best.
Title: Nutella Cake: You Have to Try This
Ingredients:
- 500 instant coffee powder
- 750 vermouth
- 4 hazelnuts
- 2 boiling water
- 4
- 100
- 200
Instructions:
1. Mix together the nutella with all the double cream to make a fine cream in itself.
2. Melt the coffee in the boiling water, and add the vermouth.
3. Lay out a layer of the biscuits in a tin and wet with the coffee mixture.
4. Spread a layer of the nutella-double cream mixture on it.
5. Repeat by adding a layer of biscuits, wetting it with coffee and covering with the nutella mixture until you reach the top of the tin, always finishing with the nutella-cream mixture.
6. In the end cover the top with crushed hazelnuts.
7. Refrigerate for an hour or 2.
Title: Jam Filled Pecan Snowballs
Ingredients:
- 2/3 pecan halves
- 2 powdered sugar
- 1/4 salt
- 1 unsalted butter
- 1 1/2 vanilla extract
- 2
- 1/4 - 1/3
Instructions:
1. HEAT oven to 350°F Place pecans, 1/2 cup powdered sugar and salt in bowl of food processor fitted with metal blade. Pulse machine on and off to break up nuts, then process until nuts are finely ground. Add butter a few pieces at a time, pulsing on and off to incorporate, then process until mixture is smooth; pulse in vanilla. Add flour and pulse machine on and off until incorporated, scraping the dough down once or twice. Process until the dough begins to form a ball.
2. REMOVE dough from machine, form into a very flat disc, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll into balls. Dough may be refrigerated overnight.**.
3. LINE two rimmed jelly-roll pans with parchment paper. Roll dough between lightly floured palms into 1-inch balls and place on prepared cookie sheets 2-inches apart. Make an indentation with your thumb or finger in center of each cookie to make a deep well, going about three-quarters of the way down into the cookie. If cracks form, simply press any cracks together.
4. BAKE 13 to 15 minutes or until light golden brown on the bottoms and around the edges. Place cookie sheets on cooling racks; sift remaining 1 1/2 cups powdered sugar over warm cookies. Immediately fill the indentations with jelly and allow to cool completely.
5. *To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
6. **You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding.
7. Cookies may be stored at room temperature in an airtight container for up to 2 weeks; these are best stored in single layers separated by waxed or parchment paper.
Title: Tropical Dump Cake
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple with juice
- 1 butter
- 1/2 margarine
- 1/2 butter
- 1 margarine
- 1 flaked coconut
- pecans
Instructions:
1. Grease 9 by 13 inch baking pan.
2. Dump into pan and spread evenly in this order: cherry pie filling, undrained pineapple, dry cake mix.
3. Arrange pieces of butter on top.
4. Pour 1/2 cup melted butter over cake mix.
5. Top with 1 cup flaked coconut and 1 cup chopped pecans.
6. DO NOT MIX!
7. Bake at 350 degrees for about 1 hour.
Title: Brandy Cherries
Ingredients:
- 2 fresh cherries
- 1/2 sugar
- 1 cinnamon stick
- 2 oranges
- 2 red currant jelly
- 4 cherry brandy
- 5 brandy
- 5 heavy cream
- plain yogurt
Instructions:
1. Place the cherries in a saucepan with the sugar, cinnamon, half the orange zest and the juice of both oranges.
2. Cover and cook over a low heat for about 10 minutes or until the cherries are soft and the juice runs.
3. Stir in the redcurrant jelly and the brandy and cook gently until the jelly melts; cool, then chill.
4. Mix the remaining orange zest and the cream together in a bowl.
5. Whip until the cream just holds its shape, and then fold in the yogurt.
6. Serve the cherries in brandy, with the orange cream handed separately.
Title: Cheesecake Cookies
Ingredients:
- 1/3 brown sugar
- 1/2 walnuts
- 1 flour
- 1/3 butter
- 8 cream cheese
- 1 egg
- 2 milk
- 1/4 sugar
- 1 lemon juice
- 1 vanilla
Instructions:
1. Mix crust ingredients together until crumbly.
2. Reserve 1 cup of mixture for topping.
3. Press firmly in 8" pan.
4. Bake 12-15 minutes at 350.
5. Beat Cream Cheese until smooth.
6. Add sugar and mix.
7. Beat in egg, lemon, milk, and vanilla.
8. Pour into baked crust, top with reserved crumbs.
9. Bake about 25 minutes, cool thoroughly and cut into squares.
Title: Jimmy G's Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 baking powder
- 1 baking soda
- 1/4 five-spice seasoning
- 3 carrots
- 1 walnuts
- 1 pineapple
- 1/2 coconut
- 1/2 raisins
- 1 applesauce
- 4 eggs
Instructions:
1. Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan.
2. Set pan(s) aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and 5 Spice Seasoning.
3. Add carrots, oil, eggs, coconut. Beat with electric mixer till combined.
4. Add walnuts, and raisins and fold into batter.
5. Pour batter into prepared baking pan(s). Bake in a 350~F oven for 30 - 35 minutes for round pans or 35 - 40 minutes for 13x9-inch pan or until a wooden toothpick comes out clean.
6. Cool layer cakes on wire racks for 10 minutes.
7. Remove from pans.
8. Cool thoroughly on wire racks.
9. Or, place 13x9-inch can in pan on a wire rack; cool thoroughly.
10. Frost with Cream Cheese Frosting.
11. Cover and store in refrigerator.