lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Lemon-Cream Cake
Ingredients:
- 3/4 butter
- 1 cream cheese
- 1 1/2 sugar
- 3 eggs
- 1/2 sour cream
- 1 3/4 cake flour
- 1 vanilla
- 1/2 sugar
- 1 1/2 cornstarch
- 3/4 lemon zest
- 1/4 lemon juice
- 1/4 water
- 1 egg
- 1 white chocolate
- 3
- 4
Instructions:
1. Cake:
2. Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
3. Add eggs, one at a time, beating well after each addition. Add sour cream and beat just until blended.
4. Add flour to creamed mixture, beating just until blended. Stir in vanilla.
5. Pour batter into a greased and floured 9-inch round cake pan. Bake at 325°F for 1 hour or until a wooden pick comes out clean.
6. Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. Place in freezer until frosting.
7. Frosting:
8. Combine sugar, cornstarch, and lemon rind in a heavy saucepan; stir well. Stir in juice and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1 minutes stirring constantly.
9. Gradually stir about half of the hot mixture into the beaten egg. Stir into the remaining hot mixture. Cook stirring constantly over medium heat for 2 minutes, until thick and bubbly.
10. Transfer mixture to a small bowl and chill completely.
11. Beat whipping cream at high speed of mixer (freeze bowl, cream, and whisk before whipping) until stiff peaks form. Stir in 1/2 cup whipped cream into the lemon mixture. Fold in the lemon mixture into the whipped cream.
12. Spread over the top and sides of cake.
13. Using a vegetable peeler, make chocolate curls from the bars of white chocolate. If you want to get "fancy", melt the chocolate in a sandwich bag one at a time. Pipe in fancy shapes, such as hearts, scrolls, lace, etc. onto waxed or parchment paper. Let harden completely and apply to cake.
Title: Auntie Barbara's Yummy & Easy Danish Pastry.
Ingredients:
- 4 butter
- 1 flour
- 2 water
- 4 butter
- 1 water
- 1 flour
- 1 eggs
- 3 walnuts
- 1 1/2 icing sugar
- 1 1/2 vanilla essence
- 2 butter
- 1 -2 warm water
Instructions:
1. Take the first 3 ingredients only: 4 ounces butter, 1 cup flour, and 2 tablespoons water; rub the butter into the flour; add the water. You will have a soft and slightly sticky ball.
2. Spread this mixture out onto an unbuttered baking tray (cookie sheet) to an approximate 5 to 7 mm thickness.
3. This recipe makes one tray size pastry that you cut into slices afterwards, rather than individual pastries that I now understand Americans might be used to.
4. Take the second quantity of butter and water: 4 ounces butter, 1 cup water; put into a saucepan and bring to a rolling boil.
5. Take off the heat, mix in all the second quantity of flour (1 cup) all at once.
6. Stir until you have a smooth ball. I use a whisk for this and the following step as it goes much faster than with a wooden spoon.
7. Add the almond essence and all the eggs at once and stir until your mixture is a smooth glossy paste.
8. Spread the second mixture evenly over the first mixture.
9. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 45 minutes or until light golden brown and topping is a little bit crisp.
10. Cool.
11. Glaze with icing. Spread icing over Danish and sprinkle with nuts or other decoration etc. as preferred.
Title: Mississippi Mud Cookies
Ingredients:
- 2 sugar
- 1/2 evaporated milk
- 4 butter
- 1/2 vanilla
- 1 quick-cooking oats
- 2 1/2
Instructions:
1. Mix first 4 ingredients and bring to a ROLLING BOIL for 2 FULL MINUTES, stirring constantly.
2. Remove from heat and add the last 2 ingredients.
3. Spoon onto wax paper to cool.
Title: Fudgy Mint Cookies
Ingredients:
- 1 butter
- 1/2 water
- 1 eggs
- 2 confectioners' sugar
- 2 -3
- 2
Instructions:
1. In a large mixing bowl, combinei the cake mix, butter, and water.
2. Add eggs and mix well.
3. Shape into 1 inch balls and roll in confectioners' sugar.
4. Place 2 inches apart onto ungreased baking sheets.
5. Bake at 375 for 8-10 minutes, or until set.
6. Immediately press a mint into the center of each cookie.
7. Cool for 2 minutes before removing to wire racks to cool completely.
Title: Atkins Pie Crust
Ingredients:
- 1/3 whole wheat flour
- 1/3 vital wheat gluten
- 1/4 wheat germ
- 3 butter
- 1/2 cold water
- 1
Instructions:
1. Mix dry ingredients together, then mix in butter until you have a coarse meal.
2. Add water and continue mixing until dough comes together.
3. Wrap in plastic and freeze for 15 minutes.
4. Roll dough in between two sheets of wax paper (to avoid adding extra flour).
5. Press into 9 inch pie plate.
6. Freeze for another 15 minutes.
7. Use in your recipe, or for a prebaked crust, prick the botom with a fork.
8. Cover the crust with foil and pile dried beans on top, to keep the foil right on the crust.
9. Bake at 400 for 16 minutes.
10. Remove the beans, re-cover with the foil (loosely this time) and bake another 5 minutes.
Title: Easy Creamy Decorating Frosting
Ingredients:
- 2 powdered sugar
- 1 vanilla
- 2 water
Instructions:
1. Beat all ingredients together until smooth and spreading consistency. This may take less than 2 tablespoons of water or more, depending on how thick you want it. It will thicken after setting for a while so you may need to add more water over time.
2. Tint with food color.
Title: Prince Regent Rum Truffles
Ingredients:
- 2/3 heavy cream
- 8 dark chocolate
- 2 1/2 dark rum
- 1/4 lime juice
- 3
Instructions:
1. Heat cream in heavy saucepan on medium heat until steaming. Remove from heat and add the dark chocolate, stirring until melted.
2. When mixture cools to room temperature, mix in rum and lime juice. Refrigerate until chilled.
3. Form 1 inch balls using a melon baller, teaspoon or your hands. Roll in the unsweetened cocoa powder.
4. Store in air-tight container between waxed paper.
Title: Easy Apricot Balls
Ingredients:
- 3 flaked coconut
- 1 pecans
- 1 sweetened condensed milk
- 1 powdered sugar
- 1/2
Instructions:
1. Combine apricots, coconut and pecans in a large bowl.
2. Add sweetened condensed milk, stirring well.
3. Shape mixture into 1 inch balls and roll each ball in powdered sugar.
4. Store in airtight container in refrigerator.
Title: Vermont Maple Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1/2 cream of tartar
- 1 salt
- 1/2 eggs
- 2 baking soda
- 1/2 unbleached all-purpose flour
- 2 sugar
- 2 3/4 powdered sugar
- 2 maple syrup
- 2 heavy cream
- 1 1/2
- 2
- 1
- 1/4
Instructions:
1. Make the dough: in a big bowl, beat together the butter, sugars, cream of tartar, salt, eggs, baking soda, and maple extract until fluffy.
2. Add the flour; beat until blended; refrigerate dough for about 30 minutes, to stiffen it and make it easier to shape.
3. Make the coating: combine the sugars in a shallow bowl or pie plate, or in a large plastic bag.
4. Drop the dough by the rounded tablespoonful into the coating, gently shake the pan to coat the balls, then roll them in your hands until they are smooth and round.
5. Place the balls on baking sheet that has been sprayed with cooking spray, about 1 ½ inches apart.
6. Bake in a 400° oven for 10-12 minutes, until they are very light golden brown; remove them from the oven and after 5 minutes, transfer them to a rack to cool.
7. Make the glaze: in a bowl, stir together the powdered sugar, maple syrup, cream, and extract to make a spreadable frosting.
8. Spread a thin layer over the cookies; let the glaze dry for several hours before packaging the cookies for storage.
Title: Creamy Mango Ricotta With Macadamia Crunch
Ingredients:
- 1 butter
- 3 maple syrup
- 1/2 oats
- 1/4 salt
- 1/3 lime zest
- 1/2 ricotta cheese
- 1 1/4 sugar
- 3 mangoes
- 1/3 lime juice
- 2
Instructions:
1. Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the butter and maple syrup in a small saucepan and set over medium heat until the butter is just melted. Remove from heat.
2. Combine the oats, nuts, salt, and zest in a medium mixing bowl. Pour in the butter mixture and stir to combine. Spread over the baking sheet and bake for 12 minutes, until golden, stirring the mixture once or twice as it bakes. Remove from the oven and let cool. (This can be prepared a few days ahead and kept in an airtight container. It is also great as a snack or breakfast treat, sprinkled over yoghurt.).
3. Clean the mixing bowl you used to prepare the topping and use it to combine the ricotta and sugar. Using a manual or electric whisk, beat the mixture until smooth. Add the cream and whisk again until thoroughly combined.
4. In a medium bowl, gently toss the diced mango with the lime juice. Divide the mango among glasses and top with the ricotta mixture. This can be prepared up to 4 hours ahead: cover and refrigerate until 10 minutes before serving.
5. Just before serving, sprinkle each glass with 2 tablespoons topping. Pour the rest of the topping in a small bowl and set it on the table so crunch enthusiasts can help themselves to more.
Title: Apple Pizza Pie
Ingredients:
- 8 apples
- 1/2 sugar
- 1 cinnamon
- 1/4 nutmeg
- 3/4 flour
- 1/2 sugar
- 1/2 butter
- 1 1/3 flour
- 1/2 salt
- 1/2 shortening
- 3
Instructions:
1. Heat oven to 450°F.
2. Prepare pastry with last 4 ingredients and roll out onto a pizza pan (12-14 inch) -- mix flour and salt, add the cold shortening, using pastry blender, work the dough till crumbly, add the ice water to form a dough ball, roll out onto the pizza pan (12-14 inch).
3. Pare apples and cut into approximately 1/4-1/2 inch slices. It is optional to pare the apples, it is not necessary if that is your preference.
4. At the edge of pan, begin layering the apple slices around the entire pan, overlapping and possibly topping layer on layer, if you want more apples than stated, some might like it that way.
5. Mix together the cinnamon/nutmeg ingredients and sprinkle on top of apples.
6. To make the crumble topping, make sure the butter is chilled or out of the freezer, combine using a pastry blender to make crumbly.
7. Sprinkle evenly over the apple/cinnamon mixture. You can sprinkle with additional cinnamon if you like lots of spice.
8. Bake 30-40 minutes or until edge is golden and the apples are tender.
9. SERVE WITH YOUR FAVORITE ICE CREAM OR WHIPPED CREAM.
Title: Creamy Coconut Pie
Ingredients:
- 2 silken tofu
- 1/2 vanilla extract
- 2 salt
- 1/2 sugar
- 1 1/2 graham cracker pie crust
- 2 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a blender or food processor, blend together the tofu, oil, vanilla, salt, and sweetener.
3. Pour into a large bowl and fold in 2 cups of the coconut.
4. Pour into a graham cracker pie crust and bake for 15 minutes.
5. Sprinkle the remaining 1/4 cup coconut on top and bake for another 10 minutes, until filling looks set and centre is firm.
6. Serve chilled.
Title: Gluten-Free Dog Biscuits
Ingredients:
- 1/4 peanut butter
- 1 egg
- 2/3 buckwheat flour
- 2/3 chickpea flour
- 1/4 water
Instructions:
1. preheat oven to 350 degrees.
2. In bowl mix the two flowers set aside.
3. in mixer blend peanut butter and egg.
4. add flour to peanut butter mixture.
5. pour in water one tablespoon at a time until dough is at a texture that can be rolled out.
6. Roll out dough on counter that has been floured with buckweat flour.
7. When dough is 1/4-1/2 inch thick use cookie cutters to form treats place on ungreased cookie sheet 1/4 inch apart.
8. bake for 20 min at 350 flip cookies over, turn down heat to 200 degrees and continue cooking for 40 minute.
9. servings depend on the size of your cookie cutter.
Title: Molasses Applesaucers
Ingredients:
- 3 3/4 all-purpose white flour
- 2 3/4 ground cinnamon
- 1 baking soda
- 1/2 salt
- 1 1/2 applesauce
- 1 1/2 raisins
- 1 1/2 lemons
- 1 unsalted butter
- 1 1/2 light brown sugar
- 1 egg
- 1 light molasses
- 3/4 light molasses
- 2 vanilla
- 2 granulated sugar
- 3
Instructions:
1. In a medium bowl, thoroughly stir together the flour, cinnamon, baking soda and salt; set aside. In a large saucepan, stir together the applesauce, raisins, and lemon zest. Bring t a simmer over medium-high heat. Cook, stirring frequently, until the applesauce is very thick and the raisins are rehydrated, about 10 minutes; be careful not to burn. Let stand until cooled slightly. Stir in the butter, brown sugar and molasses until the butter melts and the ingredients are well blended. Stir in the egg and egg yolk and vanilla until mixed well. Stir in the flour mixture until evenly incorporated. Cover and refrigerate the dough until firm enough to handle.at least 2 hours or up to 24 hours.
2. Preheat the oven to 350*.Grease several baking sheets or use nonstick spray. Shape scant 1/4 cup portions of dough into balls with lightly greased hands. Place on baking sheets, spacing about 3" apart. Spread the 3 tbls of granulated sugar in a shallow bowl. Grease the bottom of a drinking glass. Dipping the bottom of glass into the sugar before each cookis, press down until the rounds are about 2 1/2" in diameter ( if necessary, wipe the bottom of glass, regrease and continue. Bake the cookies, one sheet at at time, in the upper third of the oven for 11-14 minutes, or until slightly darker at the edges and just barefly firm in the centers. Reverse the sheets, from front to back, halfway through the baking to ensure even browning. Transfer the cookie sheets to wire rack and let stand 3-4 minutes until cookies firm up slightly. Using a spatula, transfer cookies to wire rack to cool completely. Store in an airtight container for up to 1 week or freeze up to one month.
Title: Pomegranate Tapioca
Ingredients:
- 2 -3 pomegranates
- 2 sugar
- 3 water
- tapioca
Instructions:
1. Cut crowns off Pomegranates, then cut into sections.
2. Place the sections in bowl of water then roll out arils (juice sacs) with your thumbs.
3. Place arils plus some of the water in blender, and puree until the arils are broken up.
4. Strain through colander, pressing on seeds to extract more juice.
5. Taste juice, add sugar and grenadine, if desired.
6. Measure 2 cups of the Pomegranate juice into a saucepan.
7. Sprinkle the tapioca into the juice and let sit 5 minutes.
8. Heat the mixture to boiling, reduce heat and simmer until tapioca grains are translucent.
9. Serve with whipped cream, and optional Pomegranate arils.
Title: Sweet Tofu Pudding
Ingredients:
- 1 egg
- 1 soft tofu
- 1/4 flour
- 1 margarine
- 1 baking powder
- 1/2 brandy
- 1 brown sugar
- 1/2 milk
- 1/3 cinnamon
- 2 honey
- 1 vanilla
- 1 frozen blueberries
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F and grease a 9x9 inch cake pan.
2. blend the egg in a medium sized bowl.
3. drain and empty the package of tofu into the bowl.
4. mash well, and mix thoroughly with the egg (the consistency should be thick but the tofu should form little globules that look like cottage cheese balls).
5. pour the vanilla, brown sugar and honey into the mixture, mix well.
6. pour the milk evenly over the contents, mix.
7. add the baking powder, cinnamon and flour.
8. Mash in the margarine and combine with the brandy.
9. spoon in the preserves and make sure the batter is consistent.
10. Pour mixture into cake pan.
11. Throw handfuls of blueberries into the mixture or decorate the surface with them.
12. Bake at 350 F for 90 minutes.
13. Place cake pan straight into refrigerator for 2h.
14. serve cold or warm.
Title: Karen's Tiramisu
Ingredients:
- 2 eggs
- 500 cream cheese
- 85 sugar
- 500 ladyfingers
- 1/2 strong black coffee
- 3 -4 brandy
- 2 -4 sherry wine
Instructions:
1. Make the Tiramisu at least one day before it is needed and store covered in the fridge.
2. Beat the egg yolks with the sugar until light, then beat in the cheese, beating until smooth.
3. Whisk the whites until stiff but not dry, and then fold these into the mixture.
4. The whites will lose most of their volume and the finished result will be a softer cream rather than a mousse.
5. Mix your chosen spirit with the coffee.
6. Dip the biscuits one at a time into the coffee and arrange half of them in a single layer in a serving dish. (I normally use a Pyrex bowl that's about 10 inches in diameter and 3 inches high.)
7. Spread half of the cream mixture over them.
8. Now continue with the remaining fingers, pouring on any leftover coffee.
9. Spread the second half of the cream over the top and sprinkle liberally with cocoa powder.
10. Cover and store in the fridge for at least 24 hours.
Title: Lemon-Espresso Bites
Ingredients:
- 1 granulated sugar
- 2 confectioners' sugar
- 1 salt
- 3 pure vanilla extract
- 1 lemon, zest of
- 1/2 fresh lemon juice
- 1 heavy cream
- 1 bittersweet chocolate
- 6 instant espresso powder
- 2/3
- 1
Instructions:
1. Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground.
2. Transfer to a medium bowl; stir in confectioners' sugar.
3. Put egg whites and salt into bowl of mixer and using whisk beat on medium until soft peaks form.
4. Add remaining granulated sugar; beat until stiff peaks form.
5. Mix in vanilla and lemon juice.
6. Fold in almond mixture in 2 batches. Stir in zest.
7. Preheat oven to 300 degrees.
8. Put batter in a pastry bag fitted with a 1 1/2- inch round tip; pipe 2-inch rounds onto a nonstick baking sheet.
9. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
10. Bring cream to a boil in a pan.
11. Pour over chocolate and espresso in a heatproof bowl; whisk.
12. Freeze, stirring, until thick, 6 minutes.
13. Spread 2 teaspoons filling onto bottom of half of the cookies.
14. Sandwich with remaining cookies.
15. Dust with confectioners' sugar.
Title: Homemade Cupcakes and Buttercream Frosting
Ingredients:
- 225 cake flour
- 1/2 baking powder
- 200 butter
- 200 sugar
- 1 vanilla
- 4 eggs
- 1
Instructions:
1. Sift the flour and baking powder three times into a small bowl. Set aside.
2. Using an electric hand mixer beat the butter, sugar and vanilla together in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Next add flour mixture. Mix until combined but do not over mix.
3. Now line a cupcake tin or muffin tin with paper cups (recipe makes 24 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
4. Bake at 180C degrees for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
5. Remove the cupcakes from the oven and let cool before decorating. When the cupcakes are cool, fill a pastry bag (piping bag) with the buttercream frosting and pipe onto the cake. (Use star nozzle). I’ve done in the photo above.
6. Serve and enjoy.
Title: Strawberry Lemonade Cupcakes
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 1/4 salt
- 1 sugar
- 1/2 butter
- 1 egg
- 1/2 plain yogurt
- 2 lemon zest
- 3 lemon juice
- 1/2 fresh strawberries
- 2 sugar
- 1/2 butter
- 2 lemon juice
- 6 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 350. Line a muffin tin with paper liners.
2. In a small bowl, mix together flour, baking powder, and salt.
3. In a large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest, lemon juice, and lemon extract. Beat until smooth. Add flour and mix just until smooth.
4. Scoop batter into paper liners. Bake 22-25 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on rack before frosting.
5. For frosting:
6. Wash and hull strawberries. Puree in food processor and set aside.
7. Add sugar and egg whites into bowl of mixer. Fit over pan of simmering water. Whisk constantly, keeping mixture over heat, until it feels hot to the touch, about 3 minutes.
8. Remove bowl from heat. Using the whisk attachment on a stand mixer, beat meringue on medium speed until cool, about 5 minutes.
9. Switch to paddle attachment and add butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat on medium-high until very smooth and thick, 6-10 minutes. If the buttercream curdles or separates, keep beating and it will come together again.
10. Gradually beat in lemon juice, then the vanilla. You should have a shiny, smooth, velvety white buttercream. For lemon buttercream, stop at this point. For strawberry-lemon buttercream, add the strawberry puree.
Title: Jakarta Delight
Ingredients:
- 6 bananas
- 1 coconut
- 1/2 nutmeg
- 1/2 cinnamon
- 1/4 sugar
- 1/4
Instructions:
1. Place split bananas in buttered baking dish.
2. Mix orange juice and sugar and pour over the bananas.
3. Mix together crumbs, coconut, nutmeg and cinnamon.
4. Sprinkle over top.
5. Bake for 20 minutes.
6. Serve warm.
Title: Chocolate-Candy Cane Cupcakes
Ingredients:
- 5 chocolate instant pudding
- 1 eggs
- 1 sour cream
- 4 water
- 1 Cool Whip Topping
- 1/2
- 6
- 1
Instructions:
1. HEAT oven to 350°F Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 minute Stir in chopped chocolate and 2 tablespoons candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
2. BAKE 20 to 23 minute or until toothpick inserted in centers comes out clean. Cool completely.
3. FROST cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.
Title: Dutch Shortbread Boterkoek 1973
Ingredients:
- 1 unsalted butter
- 1 firm margarine
- 1 granulated sugar
- 3 all-purpose flour
- 1 salt
- 1 egg
- 1 vanilla
- 1 milk
Instructions:
1. Cream the room temperature but not too soft butter and margarine together with the sugar using a wooden spoon.
2. Add the vanilla and unbeaten egg white only.
3. Add the flour until a stiff dough forms, and can be handled.
4. With floured hands pat into an 10 x 16 baking pan about 3/4 of an inch thick.
5. Beat the egg yolk with the milk until combined well making an egg wash and brush over the patted out dough.
6. Bake in an 300 degree, preheated oven for about 25 minutes or until slightly golden in colour.
7. When still slightly warm, then score into squares or triangles. Cool thoroughly before storing into cookie tins.
Title: Toddler Cereal Cookies (Eggless)
Ingredients:
- 1 flour
- 1
Instructions:
1. Mix all ingredients well.
2. Roll out dough to thickness of cookie.
3. Bake for 20-30 minutes, or until hard and brown, at 350 degrees F.
4. Store in airtight container. These also freeze well.
Title: Carrot & Orange Cake With Cashew Cream Icing
Ingredients:
- 3 carrots
- 2 pecans
- 1/4 ground nutmeg
- 1 mixed spice
- 1 1/2 dates
- 1 sea salt
- 1/2 lemon zest
- 1/2 raw cashews
- 1/2 water
- 1/2 coconut butter
- 1 1/2 vanilla extract
- 1/2 sea salt
- 2
- 3
- 1
- 1/4
Instructions:
1. FOR THE SPICE BLEND:
2. 3 tablespoons cinnamon.
3. 1 teaspoons each ground cardamom and carraway.
4. 1/4 teaspoons each nutmeg, ginger and cloves.
5. FOR THE DATE PASTE:
6. If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.
7. ASSEMBLE THE CAKE:
8. In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish.
9. Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
10. FOR THE FROSTING:
11. Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
12. Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.
13. Garnish the cake with ground nutmeg.
14. Bon Appetit!