lumicero/recipes-ing2inst huggingface dataset:
Title: Norwegian Spice Cookies
Ingredients:
- 3 all-purpose flour
- 2 ground cinnamon
- 2 ground ginger
- 1 ground cloves
- 3/4 salt
- 1/2 ground nutmeg
- 1/2 ground cardamom
- 1 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 water
- 1
Instructions:
1. Combine flour, cinnamon, ginger, cloves, salt, nutmeg and cardamom in bowl.
2. Beat butter and sugar in large bowl until creamy.
3. Beat in eggs and vanilla until fluffy.
4. Stir in flour mixture.
5. Divide dough in half; flatten into disks.
6. Wrap in plastic.
7. Refrigerate for 1 hour.
8. Heat oven to 350°.
9. Coat 3 ½ - 4 ½-inch cookie-cutter molds with nonstick cooking spray.
10. On lightly floured surface with floured rolling pin, roll out half of dough ¼-inch thick.
11. Press cutter molds gently into dough.
12. Gently pull cookies out of molds.
13. Place on ungreased baking sheets.
14. Brush with egg white.
15. Reroll scraps.
16. Repeat with remaining dough.
17. Bake in 350° oven 10-12 minutes, until golden.
18. Remove to racks to cool.
19. Store at room temperature or freeze.
Title: Lemon Pudding
Ingredients:
- 85 butter
- 4 lemons, juice and zest of
- 150 caster sugar
- 4 eggs
- 1/2 baking powder
- 50 plain flour
- 75 milk
Instructions:
1. Preheat the oven to 180°C/gas4. Use 10g of butter to grease a 1 ltr ovenproof dish. Beat the zest, remaining butter and sugar together with a electric whisk until light and creamy. Add the lemon juice and egg yolks a little at a time, beating between each addition. Sieve the baking powder, flour and a pinch of salt over and fold together. Stir in the milk.
2. In a clean bowl, whisk the egg whites until soft peaks form, then fold into the other ingredients carefully. Pour into the prepared dish. Stand dish in a high sided roasting tin and pour boiling water in the tin to come halfway up the side of the dish. Bake for 35 minutes, until puffed up and golden.
3. Serve at once with cream or ice cream.
Title: Yummy Pineapple Cake
Ingredients:
- 1 eggs
- 3/4 water
- 1 fat free cream cheese
- 1 nonfat milk
- 1 sugar-free instant vanilla pudding mix
- 2 ground cinnamon
- 1 ground nutmeg
- 1/8 mandarin oranges
- 1/8
- 1
Instructions:
1. Preheat oven to 325 degrees or according to cake mix directions.
2. Coat a 13"x9" baking dish with nonstick spray.
3. Prepare cake mix according to package directions using egg substitute or eggs and water. Pour into the prepared baking dish. Bake according to package directions.
4. Remove from the oven and cool in the pan on a rack.
5. Poke holes all over cake with the handle of a small wooden spoon.
6. Pour pineapple (with juice) over cake.
7. In a large bowl, with an electric mixer, beat cream cheese until smooth.
8. Add milk, pudding mix, cinnamon, and nutmeg. Beat 3 minutes.
9. Pour over pineapple.
10. Top with whipped topping.
11. Decorate with oranges if using.
12. Cover and refrigerate at least 4 hours.
Title: Fluffy White Cake
Ingredients:
- 2/3 butter
- 1 3/4 sugar
- 2 eggs
- 1 1/2 vanilla
- 3 flour
- 2 1/2 baking powder
- 1 salt
- 1 1/2 milk
Instructions:
1. Preheat oven to 375F degrees.
2. Mix butter& sugar until fluffy.
3. Add eggs& vanilla.
4. Add flour, little by little.
5. Add baking powder& salt.
6. Add milk, little by little until consistency is right.
7. Pour in a 9x13 or cupcake pan, lightly greased/sprayed& floured.
8. Bake for 30-33 minutes or until toothpick inserted into middle comes out clean.
Title: Gf Angel Food Cake
Ingredients:
- 1/2 cornstarch
- 1/3 icing sugar
- 1/3 xanthan gum
- 1 lemon juice
- 12 cream of tartar
- 1 salt
- 1 1/2 white sugar
- 1/4
- 3/4
- 1
Instructions:
1. In a small bowl, sift together rice flour, cornstarch, icing sugar and xanthan gum. Resift and set aside.
2. In a separate large bowl, using an electric mixer, beat egg whites until foamy. While beating, add lemon juice, cream of tartar and salt. Continue to beat until egg whites are stiff. Gradually add sugar. Continue to beat until mixture is very stiff and glossy but not dry.
3. Sift dry ingredients, 1/4 a time, over beaten egg whites. Gently fold in each addition until well blended. Fold in almond extract. Spoon into prepared pan. Run a knife through the batter to remove large air bubbles. Smooth top with a moist rubber spatula.
4. Bake immiediately in a preheated (350F) oven for 30-40 minutes or until the cake springs back when lightly touched. Invert pan over a funnel or bottle until completely cooled. Using a spatula, loosen the outside and inside edges of the pan. Remove from pan.
5. VARIATION: Add 1/4 c unsweetened cocoa powder to the dry ingredients to make a Chocolate Angel Food Cake. For Mocha Angel Food Cake, add 1 tsp of instant coffe granules with the cocoa.
Title: Quince and Pomegranate Spoon Sweet
Ingredients:
- 6 quinces
- 2 lemon juice
- 1 pomegranate
- 2 1/2 sugar
- 3 bay leaves
- basil leaves
Instructions:
1. Peel and core the quinces and cut them into 1/4 inch dice.
2. Place quinces pieces in a large bowl and add 1 Tablespoon of the lemon juice and add enough water to cover.
3. Set aside.
4. Cut the pomegranate into quarters and remove all the seeds (yum!).
5. Place seeds and all juice in a saucepan.
6. Drain the quince and add it to the saucepan.
7. Stir in the sugar and the remaining lemon juice.
8. Partially cover the pan and set it over medium-low heat.
9. Cook until the quince begins to wilt and the liquid is gently bubbling or about 20 minutes.
10. Stir in the geranium leaves and cook, uncovered, over medium heat until the quince is soft and the liquid is beginning to thicken, or about 25 minutes.
11. Raise the heat to maintain a brisk simmer and cook until the quince is very soft and the liquid is thick but not jellylike (about 230 F on a candy thermometer or about 15 minutes.).
12. Watch the pan carefully, stirring from time to time so the spoon sweet doesn't burn then remove from the heat.
13. Allow the mixture to cool to room temperature. Remove the leaves and transfer to storage jars. It should keep in the refrigerator for several months.
Title: Butter Pecan Cake
Ingredients:
- 3 butter
- 1 1/3 pecans
- 2/3 butter
- 1 1/3 sugar
- 2 eggs
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2/3 milk
- 1 1/2 vanilla extract
- 3 butter
- 3 powdered sugar
- 3 milk
- 3/4 vanilla extract
Instructions:
1. Pour melted butter into a baking pan.
2. Stir in pecans; toast at 350 degrees for 1 0 minutes; set aside.
3. In a large mixing bowl, cream butter and sugar until fluffy.
4. Add eggs, one at a time, beating well after each.
5. Mix together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.
6. Stir in vanilla and 1 cup toasted pecans.
7. Pour batter into 2 greased and floured 8-inch round cake pans.
8. Bake at 350 degrees for 30-35 minutes or until test done.
9. Cool in pan for 5 minutes.
10. Remove cakes from pans and continue cooling on wire racks.
11. For frosting, cream butter and sugar together.
12. Add milk and vanilla, beating with electric mixer until light and fluffy.
13. Add additional milk if needed.
14. Stir in remaining pecans.
15. Spread frosting between the layers and over the top and sides of the cake.
Title: All-Chocolate Boston Cream Pie
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/3 baking soda
- 1/2 butter
- 6 margarine
- 1 milk
- 1 egg
- 1 vanilla extract
- 1/2 sugar
- 1/4 cornstarch
- 2 butter
- 1 1/2 margarine
- 1 vanilla extract
- 1 water
- 2 butter
- 1 margarine
- 1 corn syrup
- 2 powdered sugar
- 3/4 vanilla extract
- 1/2
Instructions:
1. Heat oven to 350°F Grease and flour one 9-inch round baking pan.
2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
4. CHOCOLATE FILLING.
5. Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
6. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
7. SATINY CHOCOLATE GLAZE.
8. Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
9. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.
Title: Double Peanut Butter Cookies
Ingredients:
- 1 1/2 sugar
- 1/2 baking soda
- 1/2 salt
- 1/4 shortening
- 1/2 peanut butter
- 1/2 light corn syrup
- 1/4 milk
- 1
Instructions:
1. Combine flour,sugar,baking soda, and salt.
2. Cut shortening and peanut butter into flour mix. until it resembles coarse crumbs.
3. Blend corn syrup and milk into mix. with an electric beater.
4. Shape the mixture into a roll 2 inches in diameter; chill for 45 minute.
5. Slice roll 1/8 in - 1/4 inches thick.
6. Place the half slices onto ungreased cookie sheet, spread with peanut butter.
7. Cover with remaining slices, and seal the edges with a fork.
8. Bake at 350 degrees F. for 12 minutes, or until browned.
9. ENJOY! ^_^.
Title: Pumpkin Creme Brulee
Ingredients:
- 1 1/2 heavy cream
- 1/2 cinnamon
- 1/8 nutmeg
- 2 ginger
- 1 ground cloves
- 1 granulated sugar
- 4 canned pumpkin puree
- 1/2 raw sugar
- 1/4
- 1/3
Instructions:
1. Preheat the oven to 300°F.
2. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
3. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
4. Strain mixture into a large glass measuring cup (the measuring cup makes it easier to pour into the ramekins without mess).
5. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.(Center Temp will be between 161F-168F).
6. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
7. Refrigerate at least 2 hours, and up to 24 hours. Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
8. Fire up your kitchen torch and melt/brown the sugar. (You can do this under a broiler, but I feel it heats up the brulee too much. You want the top crisp but the brulee cold and that result is difficult with a broiler. If you love brulees like I do--buy a torch!).
9. Let cool 1 minute before serving.
Title: Tulumba (Albanian Version)
Ingredients:
- 2 butter
- 1 margarine
- 3 flour
- 4 water
- 1/2 eggs
- 1 1/4 salt
- 2 olive oil
- 1 3/4 sugar
- 1 water
- lemon juice
Instructions:
1. SYRUP:
2. Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick.
3. Set aside to cool.
4. PASTRY:
5. Heat the margarine in a saucepan, add the water and salt and bring to the boil.
6. Reduce heat and add the flour at once.
7. Stir the mixture constantly with a wooden spoon and continue until mixture leaves the sides of the pan and forms a ball.
8. This should take 6 minutes, then remove pan from heat and set aside to cool.
9. When cool, add the eggs and knead for approximately 10 minutes.
10. Using a pastry bag with a large nozzle or a serrated spoon, put 7-8 pastries in a pan containing the heated olive oil.
11. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden.
12. Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup.
13. Strain off the syrup, place tulumba on serving plate and serve when cool.
Title: Peanutty Chocolate Raspberry Rugelach
Ingredients:
- 125 cream cheese
- 1/2 unsalted butter
- 1/4 salt
- 1 all-purpose flour
- 1/2 peanuts
- 1/4 granulated sugar
- 2 cinnamon
- 1/2 milk
- 1/4
- 1
Instructions:
1. Place cream cheese, butter and salt in a mixing bowl. Beat on high until smooth and creamy. Beat in flour, on low, until combined. Form dough into a flat disc and wrap with plastic wrap. Refrigerate for at least 1 hour.
2. Meanwhile, in a small bowl, stir peanuts with chocolate chips, sugar and cinnamon. Upon removing from refrigerator, if dough is too firm to roll, let stand for about 10 minutes before moving on to the next step.
3. Preheat oven to 350°F (180°C). Line 1 or 2 baking sheets with parchment paper. On a floured surface, use a floured rolling pin to roll dough very thinly into a circle, about 15 inches (38 cm) in size and about ?-inch (3-mm) thick.
4. Scantly spread dough with jam to cover, then sprinkle with nut mixture. Cut dough into wedges like a pie – for larger cookies, cut into 16 wedges, and for smaller cookies, cut into 24 wedges.
5. Tightly roll each dough wedge from wide edge to point to enclose filling. Place on baking sheet. Whisk egg yolk with milk and brush tops of cookies.
6. Bake in centre of preheated oven until lightly browned, 22 to 25 minutes. Cool completely on rack.
Title: Homemade Oreo Cookies
Ingredients:
- 2 eggs
- 4 margarine
- 2/3 cream cheese
- 1/2 icing sugar
- 4 vanilla
- 2
- 1/2
Instructions:
1. Cookies:
2. Mix cake mix, eggs and oil together well.
3. Shape into marble size balls.
4. Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
5. Filling:
6. Mix margarine, cream cheese, icing sugar and vanilla together.
7. When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
Title: Banana Quesadillas
Ingredients:
- 1 cream cheese
- 1/2 confectioners' sugar
- 2 bananas
- 10 flour tortillas
- 4 butter
- 2 1/2 bananas
- 4
Instructions:
1. In the bowl of an electric mixer, beat the cream cheese until smooth.
2. Add the sugar and bananas, continue to beat until smooth.
3. Spread 1/4 cup of the filling over half of each tortilla.
4. Fold the other half over the filling and press slightly.
5. Place on a large plate and cover with plastic wrap.
6. Refrigerate until the filling sets, about 30 minutes.
7. In a large saute pan, over medium heat, melt 1 tablespoon of the butter.
8. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side.
9. Repeat the above process with the remaining butter and filled tortillas.
10. To serve, slice each filled tortilla into thirds.
11. Arrange the slices in the center of each serving plate.
12. Spoon a 1/4 cup of the warm caramel sauce over each plate.
13. Peel the bananas and slice 1/4-inch thick.
14. Garnish each plate with the sliced bananas and whipped cream, if desired.
Title: Apricot Flan in Caramel Raisin Sauce
Ingredients:
- 2/3 sugar
- 2 water
- 1 light corn syrup
- 1/8 lemon juice
- 2 eggs
- 15 granulated sugar
- 1/3 salt
- 1/8 cinnamon
- 1 nutmeg
- 1/4 powdered milk
- 1/3 heavy cream
- 1/2 cashews
- 1/2 raisins
- 4
Instructions:
1. Preheat oven to 350°F.
2. Add apricots to a small saucepan and cover only with enough water to cover.
3. Bring to a boil and boil for 5 minutes, taking care not to allow apricots to boil dry.
4. Drain off any remaining water and pour the cooked apricots into blender jar or food processing bowl.
5. Reconstitute the 1/3 cup powdered milk with 2/3 cup of water and add to blender jar.
6. Pulse until apricots are chopped fine.
7. Add remaining ingredients, except for cashews and raisins, to apricot mixture and pulse to mix thoroughly.
8. Combine sugar, water, corn syrup and lemon juice for caramel sauce in a heavy medium saucepan over low heat, stirring only until sugar dissolves.
9. When sugar has dissolved, increase the heat to medium-high and cook without stirring until syrup turns deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, approximately 8 to 10 minutes.
10. Pour the caramel into four 3/4 cup-ramekins or custard cups.
11. Quickly tilt each ramekin to coat sides.
12. Set the ramekins into a large baking dish.
13. Sprinkle bottoms of ramekins with raisins, pour in custard mixture and sprinkle each with 1 tablespoon chopped cashews.
14. Fill baking dish with hot water to reach half-way up sides of ramekins.
15. Place in preheated oven and bake for 1 hour or until set.
16. Remove flans from water and place on rack to cool.
17. When cool, cover and chill overnight.
18. Turn out onto individual serving dishes by loosening with a small sharp knife, shake gently and lift off ramekin.
Title: Ma Patty's Christmas Cake
Ingredients:
- 125 margarine
- 500 bicarbonate of soda
- 1 sugar
- 1 water
- 1 cherries
- 1 pitted dates
- 1 flour
- 2 baking powder
- 2 salt
- 1/2 mixed spice
- 1/2 cinnamon
- 1/2 ginger
- 1/2 brandy
- 1 eggs
- 3
Instructions:
1. prepare your tins with the wax paper:
2. cut circles of wax paper to line the bottom and to cover the tops of the cakes while it bakes to prevent it from drying out. It’s a bit tricky to get them to stay in place, so oil the tin as well after you put your bottom sheet inches Your cake will come out easily too. Put another circle of wax paper on the top after you have dished your mixture inches It’s also much easier to use loose bottom tins, but you don’t have to if you oil your tin well.
3. Boil your fruit:
4. Fruit Mixture - Boil all the ingredients together in a large pot until it bubbles and the sugar dissolves. Set it aside to cool.
5. You can add the following towards the end if you like (once your sugar has dissolved but your mixture is still hot). If you do, add a little bit more water so that you mix is not too thick.
6. 1 box of cherries (optional).
7. 1 packet of pitted dates (optional).
8. Sift your dry ingredients:
9. Add eggs and brandy to cooled fruit.
10. Once you fruit mix is cooked and cooled, add one 'wholesome' serving spoon of brandy. When you have mixed that through properly, add eggs, mixing in thoroughly one at a time.
11. Mixed fruit and dry ingredients:
12. Add your dry ingredients to the fruit mix. Mix thoroughly and dish into a loose bottom tin lined with wax paper. Bake at 140 degrees Celsius for 2 hours. Do a knife test to be sure that it’s cooked before you take it out.
Title: Flan With Caramel Sauce
Ingredients:
- 14 sweetened condensed milk
- 1/2 sugar
- 2 eggs
- 1 white vinegar
- 14 milk
- 1/2 vanilla
Instructions:
1. First preheat your oven to 350 degrees.
2. Second prepare caramel sauce
3. Step 1 In a sauce pan add your sugar and vinegar stir until its a caramel color as dark or light as you like
4. Step 2 Pour the sauce which will harden in your individual dishes or one round or square pyrex pan
5. Flan.
6. Step 1 pour your condensed milk into a medium size mixing bowl add you milk and eggs mix well then add you vanilla extract and mix well.
7. Step 2 Put you dishes or pans in other larger pans and then pour flan mixture in them ( I usually put them in the oven with the racks pulled out half ways then pour the flan in the containers) then once you have the pans/ dishes filled pour hot tap water around the filled containers and bake for about 1 hour or until the flan is a nice browned color.
Title: Mom's Cinnamon Cake With Zucchini
Ingredients:
- 3 zucchini
- 3 granulated sugar
- 1 1/4 eggs
- 4 flour
- 3 baking powder
- 2 baking soda
- 1 cinnamon
- 1 1/2 ground cloves
- 1/4 salt
- 1
Instructions:
1. In large bowl, mix Zucchini, Sugar,Oil and Eggs.
2. Combine all dry ingredients in another bowl, mixing well.
3. Add dry ingredients to Zucchini mixture.
4. Blend in nuts or fruits, raisins, etc.
5. Pour mixture into a greased and floured 13x9 pan or a Bundt pan.
6. Bake 13x9 pan 350° for 1 hour.
7. Bake Bundt pan 350° for 1½ hours.
8. May be served as is, or topped with.
9. a sprinkle of powdered sugar, or drizzle of icing or whipped topping, etc.
Title: Microwaved Praline Sauce
Ingredients:
- 1/4 light brown sugar
- 1/4 dark brown sugar
- 1/2 maple syrup
- 2 salt
- 1 butter
- 1/3 vanilla
- 1/4 half-and-half
- pecans
Instructions:
1. In a 2 qt measure, combine brown sugars and maple syrup. Cover and microwave on med-high for 1 1/2 to 2 minutes or until sugars are melted; stir once. Stir again and microwave uncovered on high 1-1 1/2 min or until the mixture starts to thicken.
2. Add butter, vanilla and half and half; stir till well blended. Microwave on high 1-2 min or until creamy. Stir in pecans. Spoon warm sauce over ice cream or whatever you want.
Title: Kraemmerhuse
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 all-purpose flour
- 2 vanilla
- 1 fresh strawberries
- 1
Instructions:
1. Heavily grease 4 baking sheets. Preheat oven to 400°F.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the flour. Whip the egg whites until stiff and blend into the mixture along with the vanilla.
3. Using a teaspoon, place 2 to 3 rounds of the mixture well apart on each cookie sheet; as the mixture spreads use a butter knife or spatula dipped in cold water to shape the mounds into 3-inch rounds.
4. Bake one sheet at a time for 5 to 6 minutes until edges of the cookies are just beginning to brown. Quickly remove each from the sheet with a thin wet spatula. Shape into a cone and place each in the neck of a bottle to set. When cones have set, transfer them to a cake rack to cool.
5. To serve, fill each cone with a spoonful of whipped cream and decorate with a whole or half strawberry. You may keep the cones upright by placing them in about 1 inch of sugar in the bottom of the serving bowl.
Title: Chocolate Macaroon Ring Cake
Ingredients:
- 2 sugar
- 1/2 flaked coconut
- 1/2 flour
- 1/2 water
- 1/4 egg
- 1 powdered sugar
- 1/3 milk
- 1 vanilla extract
- 2
- 1
- 4
- 1
- 1/4
Instructions:
1. Preheat oven to 350.
2. For macaroon, whip eggs whites and extract until frothy in a small mixer bowl.
3. Gradually add sugar and beat at hgih speed until peaks are slightly rounded.
4. Mix in coconut and flour.
5. For cake, combine cake mix, oil, water, yolks and egg in large mixing bowl.
6. Mix 2 minutes at medium speed.
7. Spread half of mix in greased and floured 10 inch tube pan.
8. spoon macarooon in a ring on top of batter.
9. Carefully cover with remaining batter.
10. Bake at 350 for 55-65 minutes or until toothpick is clean.
11. Cool in pan 25 minutes and invert on serving plate.
12. Blend remaining ingredients together for glaze until desired consistency.
13. Spoon over cooled cake.
Title: Carrot Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/3 granulated sugar
- 1/2 sweetened flaked coconut
- 1/3 pecans
- 2 baking soda
- 1 salt
- 2 ground cinnamon
- 3 canola oil
- 2 eggs
- 2 carrots
- 1 1/2 butter
- 2 cream cheese
- 1 powdered sugar
- 3 vanilla extract
- 2 carrot
Instructions:
1. Preheat oven to 350°F.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
3. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanill just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.