lumicero/recipes-ing2inst huggingface dataset:
Title: Crushed Blackberry Sundae
Ingredients:
- 1 pecans
- 1 vanilla ice cream
- 1 heavy cream
- 1/2 vanilla bean
- 1 1/2 sugar
- 1/2 water
- 1 unsalted butter
- 1 salt
- 2 blackberries
- 1/4 sugar
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes.
3. Remove and let cool before coarsely chopping.
4. Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed blackberries, and pecans. Repeat 2 more times and then top with a large dollop of whipped cream.
5. Caramel Sauce:
6. Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat.
7. Remove the cream from the heat and let sit while making the caramel.
8. Whisk together the sugar and water in a medium non-reactive saucepan over high heat. Cook until dark golden brown, about 10 to 12 minutes.
9. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon. Return to the heat and cook until the mixture becomes smooth.
10. Remove from the heat and stir in the butter and salt.
11. Transfer to a bowl and serve immediately.
12. Crushed Blackberries:
13. Combine the blackberries, sugar, and cassis in a medium bowl and stir well.
14. Let sit at room temperature for 30 minutes.
15. After 30 minutes, use a fork to crush the blackberries.
Title: Warm Cherry Bread Pudding
Ingredients:
- 24 sugar
- 2 eggs
- 2 dark rum
- 1 1/4 vanilla extract
- 8 tart cherries
- 1/4
- 2
- 1 1/2
Instructions:
1. Preheat oven to 400°F.
2. Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet.
3. Toast bread rounds in oven until golden brown, about 5 minutes.
4. Reduce oven temperature to 350°F.
5. Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar.
6. Whisk eggs in large bowl to blend.
7. Gradually whisk hot cream mixture into eggs.
8. Whisk in rum and vanilla.
9. Butter eight 1 1/4-cup soufflé dishes; arrange on rimmed baking sheet.
10. Place 1 bread round in bottom of each dish.
11. Top each with 1 heaping tablespoon dried cherries.
12. Top cherries in each dish with another bread round.
13. Top each with another heaping tablespoon dried cherries.
14. Top cherries in each dish with third bread slice.
15. Divide custard among dishes, using about 3/4 cup for each.
16. Let stand 30 minutes, pressing down on bread occasionally.
17. (Can be made 4 hours ahead. Cover and refrigerate.) Bake bread puddings until tops are puffed and brown, about 35 minutes.
18. Remove from oven; cool 10 minutes.
19. Serve warm with caramel sauce.
20. Makes 8.
Title: Creamy Apple Spice Tapioca Pudding
Ingredients:
- 1/4 minute tapioca
- 1/2 brown sugar
- 2 evaporated milk
- 1/2 water
- 1/8 salt
- 3/4 ground cinnamon
- 1/8 ground nutmeg
- 1/8 ground cloves
- 1 apple
- 1 vanilla
Instructions:
1. Mix tapioca, brown sugar, milk, water, salt, spices and diced apple in a two-quart saucepan and let sit for five minutes.
2. Cook over medium low heat, bringing it to a boil and simmer 8-10 minutes till thickened and apples are al dente.
3. Remove from heat, stir in vanilla.
4. Eat warm or chill. Pudding thickens as it cools.
Title: Caramel Custard
Ingredients:
- 1/2 milk
- 3/4 sugar
- 2 vanilla custard powder
- 250
Instructions:
1. Melt sugar in a sauce pan on low flame until completely dissolved, keep stirring.
2. Remove pan from stove and add half of the milk.
3. Bring caramel and milk mixture to boil.
4. Dissolve custard powder in remaining milk and add to boiling mixture.
5. Cook for 5 minutes on low flame or until custard become thick (also see custard's packet for instructions).
6. Keep custard mixture aside to cool down.
7. Mix cream well and serve when chilled.
Title: Easy Fruit Salad
Ingredients:
- 1 mandarin oranges
- 1 pineapple chunks in juice
- 1 vanilla instant pudding mix
- 1 lemon juice
- 1
Instructions:
1. Mix all of the fruit and their juices together. Add pudding mix and lemon juice. Mix well and chill.
2. Once I wanted to top it with granola but didn't have any. I tossed Grape Nuts cereal with a little spice and used that. Everyone loved my "secret" crumb topping.
Title: White Chocolate Bread Pudding
Ingredients:
- 2 eggs
- 19 white raisins
- 7
- 2
- 1
Instructions:
1. Preheat oven to 275°F Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
2. Pour the 2 jars of white chocolate sauce into a large saucepan over low heat, until chocolate is warm throughout, about 5 minutes. (You can also add the 1 cup of white raisins into the white chocolate sauce at this time). Meanwhile whisk yolks and eggs in large bowl to blend. Gradually whisk in warm white chocolate.
3. Place bread cubes in 2qt glass baking dish. Add half of chocolate mixture. Press cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
4. Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven before serving.).
Title: A Kissable Brownie
Ingredients:
- 2 butter
- 1/4 sweetened condensed milk
- 1 all-purpose flour
- 2 vanilla
- 1/2
- 1
- 32
- 2
- 1
Instructions:
1. In a large bowl, toss together flour and nuts and set aside.
2. In medium saucepan, combine chocolate chips and butter stirring over very low heat until chips are melted and smooth.
3. (Mixture will be stiff.) Add sweetened condensed milk and vanilla to chocolate mixture and mix well.
4. Add chocolate mixture to flour and mix well.
5. Shape 1 tablespoon of dough around each candy kiss, covering it completely.
6. Shape into a ball and place 1 inch apart on un-greased cookie sheet.
7. For chocolate topping: Melt 2 oz of chocolate chips in a small saucepan with 1-teaspoon vegetable oil and stir until smooth.
8. Dip just the top of the treat in the melted chocolate and set on rack to cool and firm chocolate.
9. Enjoy!
Title: Sugar Cookie in a Mug or Coffee Cup
Ingredients:
- 1 butter
- 2 sugar
- 1/4 vanilla
- 1 salt
- 1 flour
- 3
Instructions:
1. Spray microwave safe coffee mug with vegetable oil spray.
2. Place butter in the mug & melt in microwave (about 30 seconds).
3. Add sugar, vanilla and salt and stir together.
4. Add the egg yolk, mixing thoroughly.
5. Add flour and stir until combined.
6. Top with sprinkles and cook in the microwave for about 40-45 seconds. Check for doneness with a toothpick.
Title: Mrs. Claus' Mittens
Ingredients:
- 1
- 1 1/2
- 4
Instructions:
1. Heat oven to 350.
2. Work with half of the cookie dough at a time, refrigerate remaining dough.
3. Cut dough into 8 (1/2 inch) slices.
4. For each cookie,cut off 1/3 of 1 slice.
5. Place larger piece of dough lengthwise on ungreased cookie sheet.
6. Place smaller piece slightly at a diagonal next to larger piece.
7. Press dough into 4 inch mitten shape.
8. Repeat with remaining dough, placing cookies 1 inch apart on cookie sheet.
9. Bake 7 to 10 minutes or until light golden brown and set.
10. Cool 2 minutes, remove from cookie sheets.
11. Cool completely, about 10 minutes.
12. In small bowl, place 1 cup of the frosting and stir in red icing color until well blended.
13. Frost mittens with frosting.
14. Place remaining frosting in small resealable food storage bag, seal bag.
15. Cut 1/8 inch hole in bottom corner of bag.
16. Pipe frosting at bottom of each mitten.
17. Sprinkle each with 1/4 teaspoons nonpereils.
18. Let stand until frosting is set,about 30 minutes.
19. Store between sheets of waxed paper in tightly covered container.
Title: Nanny's Orange Pineapple Cake
Ingredients:
- 4 eggs
- 3/4 mandarin oranges in juice
- 1 instant vanilla pudding
- 1 crushed pineapple
- 1 Cool Whip
- 1
- 8
Instructions:
1. Mix first four ingredients well (can use hand mixer).
2. pour into 2 layer cake pans.
3. Bake at 350 for 30-35 minutes.
4. Test with toothpick.
5. Icing:
6. Mix together pudding and pineapple - leave in refrigerator for a couple of hours.
7. when ready to ice cake mix 1 8 oz cool whip into icing. Spread between layers and on top and sides of cake. Eat!
Title: Turkish Cream Filled Apricots
Ingredients:
- 1/2 sugar
- 1 1/2 water
- 2 fresh lemon juice
- 2 mascarpone
- 1 creme fraiche
- 1/2 unsalted pistachio nuts
Instructions:
1. Place apricots in a bowl and add water to cover and let stand overnight.
2. Drain.
3. In a saucepan over medium heat,combine the sugar and 2 cups water.
4. Bring to a simmer, stirring to dissolve the sugar.
5. Simmer about 10 minutes or until thickened.
6. Add the apricots and cook until tender, about 20 minutes.
7. Stir in the lemon juice and simmer 1 minute longer.
8. Using a slotted spoon, transfer the apricots to a large plate or baking sheet, reserving the syrup in the pan.
9. Let syrup cool enough to thicken slightly. If the syrup isn't thick, reduce it a bit over medium heat.
10. If using whole apricots carefully cut each along the seam with a small sharp knife to create a pocket.
11. Using a small spoon or pastry bag fitted with a plain tip pipe the filling into the pocket.
12. If using halves, spoon the filling onto the centers of half of them. Top with the remaining apricot halves.
13. Arrange the apricots side by side on a serving platter.
14. Spoon the thickened syrup over the stuffed apricots and refrigerate until the syrup is set, about 30 minutes.
15. Bring the apricots to room temperature and sprinkle with chopped nuts.
Title: Fresh Peach Slices
Ingredients:
- 4 flour
- 2 sugar
- 1 salt
- 1 1/4 unsalted butter
- 1 - 1 1/8 milk
- 12 lemon juice
- 1 salt
- 1/4 cinnamon
- 2 allspice
- 1/8 sugar
- 1 brown sugar
- 1/4 flour
- 1/2 - 2/3 unsalted butter
- 2 powdered sugar
- 1/2 milk
- 1 1/2 - 2 vanilla
- 1/4
Instructions:
1. **flour amounts will depend on peaches; use more flour for juicy peaches.
2. For crust:
3. Combine flour, salt and sugar in a large bowl. Add butter; cut in with pastry blender or two knives until mixture resembles coarse crumbs. Add milk, 1/4 cup at a time, stirring dough gently until mixture comes together.
4. Separate one third of the dough and form into a ball; form remaining 2/3 of the dough into another ball. Set aside and rest for 15 minutes. Roll out larger ball on lightly floured board into 14x17 rectangle. Ease dough over rolling pin and transfer to 9x13 inch baking pan, placing so dough covers the bottom and sides of the pan; set aside.
5. Preheat oven to 400. For filling, combine peaches, lemon juice, salt, cinnamon, allspice, brown sugar and granulated sugar into large bowl. Spoon fruit into pastry-lined pan; spread evenly. Scatter butter over fruit.
6. Roll out remaining dough into 9x13 inch rectangle. Place over fruit. Pinch edges of bottom crust over top crust, forming a ridge. Seal, cutting off and discarding excess dough. Cut 2 or 3 slashes into crust.
7. Place pan on baking sheet to catch any overflowing filling. Bake 1 hour or until crust is golden brown and fruit is bubbling. Remove from oven and cool at room temperature for 1 hour.
8. For glaze: combine powdered sugar and 1 1/2 tbsp milk and vanilla in small bowl. Add more milk if needed to reach consistency of pancake batter. Drizzle glaze onto peach squares. Set aside 30 minutes to set. Cut into 5 rows of 4 slices each.
Title: Jam Roly Poly
Ingredients:
- 2 self raising flour
- 125 butter
- 2 caster sugar
- 50 milk
- 50 water
- 2/3 milk
- 1
Instructions:
1. Preheat the oven to 350*F (180*C).
2. and line a baking tray with baking paper.
3. Sift the flour into a large bowl and add the butter.
4. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
5. Stir through the sugar.
6. Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
7. Turn onto a lightly floured surface and gather together to form a smooth dough.
8. On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
9. 5 inches by 9 inches.
10. Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
11. Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
12. Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
13. Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
14. Serve warm with custard.
Title: Alice Medrich's Peanut Butter Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking soda
- 8 unsalted butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1/2 salt
- 1 egg
- 1 vanilla extract
- 1 1/4 chunky peanut butter
Instructions:
1. Combine Flour and Baking Soda with wisk; set aside.
2. In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.
3. Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.
4. Add the Flour Mixture and stir with wooden spoon, just until incorporated.
5. Wrap and refrigerate the dough for at least 2 hours.
6. Using a small ice cream scoop (1 to 1-1/2 inches), form dough into balls. Place 2-inches apart, flatten slightly, and use a cookie stamp, or tines of a fork to decorate the top of the cookie.
7. Bake for 14 to 16 minutes in preheated 325° oven until firm to the touch and golden brown on the bottom.
8. Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.
9. Makes 3 - 5 dozen cookies, depending on size of scoop.
10. NOTE: Prep time does not include 2 hours to chill dough.
Title: Jonah's Easter Basket Clusters
Ingredients:
- 1/2 butter
- 30 marshmallows
- 1/4 jelly beans
- 4 1/2
Instructions:
1. Melt butter over medium heat in a large pan.
2. Add marshmallows and stir until melted.
3. Turn off heat and add food coloring. Mix until well blended.
4. Add corn flakes and stir until coated.
5. Drop by large spoonsful on wax paper.
6. Top each with three jellybeans (work quickly!).
7. Let sit until hardened and then store in a covered container.
Title: S'more Fluffernuggets
Ingredients:
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 1 1/2 milk
- 1/2 chocolate chips
- 1/2 mini marshmallows
- 4 graham crackers
Instructions:
1. Combine pudding mix and 1 1/2 Cups milk in medium-sized bowl.
2. Whisk and set aside until firm, about 4-5 minutes.
3. Fold in Cool Whip.
4. Stir well, until creamy, to combine.
5. Fold in 1/2 Cups chocolate chips and 1/2 Cup mini marshmallows.
6. Stir in crushed graham crackers.
7. Set out 30 muffin papers.
8. Spoon mixture into muffin papers.
9. Freeze at least 4 hours.
10. Keep in freezer until serving.
11. Enjoy!
Title: Pumpkin Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 1/2 evaporated milk
- 1 3/4 pumpkin puree
- 1 pumpkin pie spice
Instructions:
1. Beat pudding and milk in large bowl.
2. Refrigerate for 5 minutes.
3. Add pumpkin and pumpkin pie spice, mix well.
4. Spoon into dessert dishes.
5. Refrigerate for 10 minutes.
6. Top with whipped cream.
Title: Boiled Raisin Cake with Caramel Frosting
Ingredients:
- 1/4 butter
- 1 brown sugar
- 2 eggs
- 1/2 raisins
- 1 1/2 flour
- 1 cinnamon
- 1 salt
- 1 baking soda
- 1/4 nutmeg
- 1 vanilla
- 1 brown sugar
- 1/2 butter
- 1/3 milk
- 2 icing sugar
Instructions:
1. Boil 1/2 cup raisins for 2 mins and retain 1/2 to 3/4 cup of the water.
2. Cream butter, brown sugar and eggs.
3. Mix dry ingredients.
4. Add raisins and 1/2 to 3/4 cup of liquid.
5. plus vanilla.
6. Bake in greased 13 x 9 pan at 350 for 45 minutes.
7. ICING:
8. Boil sugar, butter and milk for 2 mins, stirring constantly.
9. Cool 30 minutes Add icing sugar and stir til smooth.
10. Ice Raisin cake.
Title: Ghoraibi-Butter Cookies
Ingredients:
- 2 butter
- 1 powdered sugar
- 1 granulated sugar
- 4 all-purpose flour
- 2
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Beat butter in mixing bowl, for 5 minutes, or until fluffy.
3. Cream in sugars.
4. Add almond extract.
5. Slowly add in flour -- If you do not have a heavy duty stand mixer, add half of the flour with mixer, the other half with a spoon.
6. Chill dough in the refrigerator for up to one hour.
7. Roll out dough onto a floured surface, into a rope that is 1 1/2 - 2 inches thick.
8. Cut diagonally into diamond shapes.
9. Place on ungreased cookie sheet.
10. Place one almond in the center of each cookie.
11. Bake for 12 minutes. Remove and cool on cooling racks.
Title: Blueberry Pound Cake.....mmmmm!
Ingredients:
- 1 butter
- 3 sugar
- 1 1/2 vanilla extract
- 1/2 eggs
- 6 flour
- 3 baking soda
- 1/4 sour cream
- 1 blueberries
- 3 sugar
- 1 cornstarch
- 1/4 cranberry juice concentrate
- 1/2 blueberries
- 6
Instructions:
1. In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.(you can use frozen but do not thaw).
2. Spoon into 2 greased and waxed paper-lined 9X5x3 inch loaf pans. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners sugar.
3. In a saucepan, combine the sugar, cornstarch and *cranberry juice concentrate until smooth.(I just used regular cranberry juice) Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake.
Title: Eggnog Thumbprints
Ingredients:
- 3/4 white sugar
- 1 butter
- 2 vanilla
- 2 egg
- 1 flour
- 3 nutmeg
- 1 powdered sugar
- 2 butter
- 3 vanilla
- 3/4 nutmeg
- 1/4
- 6 -8
Instructions:
1. Preheat over to 350°F.
2. Beat sugar, butter, vanilla and brandy extracts, and egg until light& fluffy.
3. Add flour and nutmeg. Stir until well combined.
4. Roll dough into 1 inch balls and place on a very lightly greased cookie sheet. Slightly flatten the balls and use the end of a wooden spoon to create "thumbprints" in the tops of the balls.
5. Bake 12-15 minutes until firm but not browned.
6. Remove from oven and using the end of the wooden spoon, gently tap the "thumbprint" if the have puffed up at all (to create more room for icing!).
7. Cool completely on wire racks.
8. For the frosting, combine ingredients and beat on high with an electric mixer until light and fluffy (about 3-4 minutes).
9. Using a star-tipped icing bag, pipe icing into "thumbprints".
10. Sprinkle generously with additional nutmeg.
11. Store in the fridge for up to 5 weeks (can also be frozen).
Title: Rambling Rose Cupcakes - Adorable, Elegant Cupcakes!
Ingredients:
- 1 cake flour
- 2 cake flour
- 2/3 sugar
- 1 1/2 baking powder
- 1/4 salt
- 2 milk
- 1/4 rose water
- 3 lemon zest
- 1 cream of tartar
- 1 sugar
- 4 pistachios
- 1 sugar
- 3/4 butter
- 4 rose water
- 3/4 pistachios
- 1
- 1 1/2
- 1 -2
- 16 -24
- 2
Instructions:
1. Make the cupcakes:
2. Heat oven to 325°F Line cupcake or mini muffin pans with papers.
3. In the bowl of a standing mixer fitted with the paddle attachment or in a large bowl and using a handheld whisk, blend the flour, baking powder & salt. Make a well in the center of the dry ingredients.
4. If using a stand mixer, add the milk, sunflower oil, egg yolks, rose water and lemon zest, & beat on low speed for one minute. (If using hand mixer, whisk together the wet ingredients in a separate bowl. ).
5. Make a well in the flour mixture, add the egg mixture, and, using a spatula, stir the mixture for 30 seconds to fully combine all the ingredients. This mixture will be thick.
6. In a clean metal bowl, beat the egg whites on medium speed until they hold soft peaks. Add the cream of tartar and sugar and beat on high speed just until the whites hold stiff peaks.
7. Add 1/3 of the flour mixture to the beaten whites and fold well to combine. Add the whites and pistachios to the bowl with the flour mixture and fold well to combine, making sure that there are no streaks left.
8. Fill each cup of the muffin pan ¾ full with batter. Bake the cupcakes until they spring back to the touch and a toothpick comes out clean, about 10 minutes for minis muffins and about 15 minutes for regular cupcakes.
9. Make the frosting:
10. Set the bowl of a stand mixer over a pan of simmering water. Add the egg whites and sugar to the bowl. Whisk the mixture until the sugar has dissolved, the whites are starting to thicken and turn white, and the temperature is about 110°F (You don’t need to be exact – just whisk for about 2 – 2 ½ minutes and you should be fine.).
11. Attach the bowl to the mixer. Using the whisk attachment, beat the mixture on high speed until the whites are completely cool – this will take about 8 minutes.
12. (You can do this step and the next using a handheld mixer, but it will take a littke longer & be more tiring!)
13. Once the whites are cool, add the butter one piece at a time, completely incorporating each piece before adding the next.
14. When you have added almost all of the butter, the mixture will start to separate and appear curdled, but don’t worry – just keep beating and add the rest of the butter, and it will come together. I promise. Continue beating until the frosting is smooth and silky.
15. Add the rose water and 1 drop of the food coloring. Beat well to incorporate. The frosting should be a very pale rose pink color.
16. Assemble the cupcakes:
17. When the cupcakes are completely cool, frost each one using a large angled star tip – to make the frosting look like a rose. If you dont have one, spoon some frosting on to the cupcake & swirl caredully with a fork.
18. Decorate each cupcake with a dried rosebud or paper tea rose and sprinkle a little bit of the reserved crushed pistachios around the rosebud.
Title: Yummy Sugar Cookies
Ingredients:
- 2 eggs
- 1 butter
- 1/2 baking powder
- 1 white sugar
- 2 flour
Instructions:
1. Mix first 4 ingredients together.
2. Add flour first by 1 cup, then ¼ cup measures.
3. Roll out really thin and bake at 350 for 5 minutes or more - depending on cookies thickness.
Title: Mary Frances Greene's Pound Cake
Ingredients:
- 3 1/4 all-purpose flour
- 3 sugar
- 1/2 evaporated milk
- 1 eggs
- 5 margarine
- 1 vanilla extract
- 1
Instructions:
1. Mix sugar, shortening and margarine together.
2. Add flour.
3. Put milk in 1 cup measuring cup and fill the remainder with water to make 1 cup; add slowly while mixing.
4. Add eggs one at a time.
5. When above is mixed well, add vanilla & lemon extracts.
6. Pour into greased & floured tube pan.
7. Cook at 300 degrees for 2 hours.
8. * Note: Prep time does not include time needed to soften butter.
9. * Note: Ovens vary; make sure the top is brown. If toothpick comes out clean when inserted, remove.
Title: Carrot Cake
Ingredients:
- 4 eggs
- 3/4 canola oil
- 1/2 unsweetened applesauce
- 1 brown sugar
- 1 white sugar
- 1 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 2 baking powder
- 1/2 salt
- 1/4 allspice
- 1/4 nutmeg
- 2 ground cinnamon
- 3 carrots
- 8 crushed pineapple
- 3/4 pecans
- 1/2 butter
- 8 cream cheese
- 3 1/2 confectioners' sugar
- 1 vanilla extract
- 3/4 pecans
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 inch pan.
3. In a large bowl, beat together eggs, oil, applesauce, brown sugar, white sugar and 1 tablespoon vanilla.
4. Mix in flour, baking soda, baking powder, salt, allspice if using, nutmeg, and cinnamon.
5. Grate the carrots with the large grater side (the one you use for cheese) so that you don't end up with a bunch of carrot mush and juice that can't be used.
6. Stir in carrots and pineapple.
7. Fold in pecans.
8. Pour into prepared pan.
9. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
12. Beat until the mixture is smooth and creamy.
13. Stir in chopped pecans.
14. Frost the cooled cake.