lumicero/recipes-ing2inst huggingface dataset:
Title: Ravioli Dolci
Ingredients:
- 1 all-purpose flour
- 1 cake flour
- 4 white sugar
- 1/4 baking powder
- 2 lemons, zest of
- 3 unsalted butter
- 1 egg
- 2 water
- 1 seedless grapes
- 1/2 granny smith apple
- 1/2 bosc pear
- 1/2 apple
- 1/2 water
- 1/2 orange zest
- 2 chestnuts
- 1 golden raisin
- 2/3 pine nuts
- 1/2 brandy
- 2 unsalted butter
- 1
Instructions:
1. Making the Filling-- In a saucepan combine-- grapes, pear, apples, zests, and squash.
2. Bring to a boil and cover slightly.
3. Cook until fruit is breaking down and very soft, adding more water if necessary.
4. Press the fruit thru a foley with a coarse blade.
5. Place back into pot and cook another 20 minutes.
6. Stir, and keep checking as not to scorch.
7. Its ready when it coats a wooden spoon.
8. Cool.
9. This takes a fair amount of time to do on low heat.
10. Add the chestnuts, raisins, and pine nuts, and brandy.
11. Stir well Otherwards what you made was sort of a mincemeat.
12. Pastry-- Combine all dry ingredients and zest.
13. Add butter chilled and in cubes.
14. Sprinkle with beaten egg, and water combined.
15. Combine until you have a pastry dough just forming into a ball.
16. This could all be done in a processor if desired.
17. Turn onto to board, gather into a loose ball.
18. Wrap in saran and chill.
19. Roll out the dough on a floured board about 1/8 inch thick.
20. or less Use a round 3 inch cutter cut out rounds.
21. Fill each with a teaspoon of filling.
22. Brush a little beaten egg around inner edges and fold over.
23. Crimp, and seal with a fork.
24. Re roll dough and continue until all scrapes are used.
25. Preheat oven 350 degrees.
26. Place on greased cookie sheets.
27. Bake 18 minutes until golden.
28. Cool on rack.
29. Dust with confectioners sugar.
Title: Banana Casserole
Ingredients:
- 8 unsalted butter
- 1/2 raisins
- 1 brandy
- 6 bananas
- 1/2 brown sugar
- 1/2 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Microwave 4 tablespoons of the butter in small dish until melted; add the raisins and brandy and let the raisins "plump up".
3. Lightly butter a 2 quart baking casserole.
4. Use the remaining butter to "butter" the bananas.
5. Arrange half of the banana halves in the casserole.
6. Sprinkle half of the brown sugar on top.
7. Sprinkle with half of the raisin mixture and all of the pecans.
8. Repeat the layering with the remaining ingredients.
9. Bake until bubbling, about 30 minutes.
10. Let rest 5 minutes, then serve hot.
Title: Cappuccino Cream Parfaits
Ingredients:
- 1 fat-free sugar-free vanilla pudding mix
- 3/4 nonfat milk
- 1/4
- 2
- 8 -10
- 1/4
Instructions:
1. Crush the cookies using a mini chopper or by rolling a pin over the cookies. If you do the later, save cleanup time by putting the cookies in a plastic bag.
2. In a medium bowl combine the pudding, milk and coffee. (Add the extract if using.) Whisk together to make sure their are no lumps and the ingredients are well mixed. Fold in the whipped topping.
3. Take 1/2 the cream and place it in the bottom of four parfait glasses. Sprinkle cookie crumbs over top, reserving a tablespoon or so for garnish.
4. Divide the remaining cappuccino cream on top of the cookie crumbs and chill at least 3 hours and until you are ready to serve.
5. To serve, place a small dollop of topping on the parfait, garnish with a light sprinkling of cookie crumbs.
Title: 1940's Best Carrot Cake Recipe
Ingredients:
- 2 white sugar
- 1 1/4 eggs
- 4 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1 carrots
- 3 walnuts
- 1 confectioners' sugar
- 12 cream cheese
- 6 vanilla extract
- 1 butter
- 2 milk
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, beat sugar and oil. Add eggs and beat well.
3. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
4. Place batter in greased 9x13 pan; bake for 45 minutes.
5. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Title: Tropical Meringue
Ingredients:
- 3 cream of tartar
- 1/8 lemon zest
- 1 vanilla extract
- 1 sugar
- 4
- 1
Instructions:
1. Beat the egg whites and cream of tartar until stiff peaks form.
2. Fold in other ingredients and beat for another 30 seconds.
3. Serve on desired pie. Merangue can be burned with a culinary torch if you'd like.
Title: Oatmeal Logs - No Bake
Ingredients:
- 2/3 butter
- 1/4 oleo
- 1 salt
- 2 confectioners' sugar
- 2 oatmeal
- 1/4 instant coffee
Instructions:
1. Mix ingredients in a bowl. Dissolve the coffee in the Almond extract,then add to ingredients.
2. Hands work the best for mixing.(kids can do it).
3. Shape into logs or balls, or whatever shape.
4. roll in Confectioner sugar, or any colored sugars, or sprinkles.
5. Refrigerate.
Title: Basic White Cake
Ingredients:
- 2 eggs
- 1 3/4 cake flour
- 2 baking powder
- 1/4 salt
- 1/2 butter
- 1 sugar
- 1 vanilla extract
- 1/2 milk
- 1/8 cream of tartar
Instructions:
1. Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.
2. Preheat oven to 350 degrees. Butter and flour two 8in pans. This recipe really calls for the butter and flour method.
3. Put sifted flour, baking soda, and salt into a bowl and set aside.
4. Using an electric mixer, beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla and almond extract until combined, about 30 seconds.
5. Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter.
6. In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar. You will want stiff peaks, which took me about 3 minutes. With your rubber spatula, fold your egg whites into your cake batter. Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
7. Put batter into prepared pans and bake for 20-25 minutes.
8. Cakes are done when an inserted tooth pick comes out clean or with very few crumbs. At this point I place the cakes directly into the freezer and leave them there for at least an hour. This locks in moisture and also makes it easier to frost.
Title: Sweet Winnie's Gingersnap Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1 egg
- 1/3 molasses
- 2 unsifted flour
- 1 baking soda
- 1/2 salt
- 1 clove
- 1 cinnamon
- 1 ginger
- 1/2 sugar
Instructions:
1. Preheat oven to 375°.
2. Combine butter, sugar and egg; mix until creamy. Stir in molasses until well incorporated. This can all be done in a stand mixer.
3. Combine & whisk together dry ingredients EXCEPT sugar for rolling. Mix remaining dry ingredients. Mix into molasses & butter mixture until well combined.
4. Scoop & roll dough into balls, 3/4" to 1" thick. Depending on the size ball you roll, the baking time will vary. I use a cookie scoop, roll in the palms of my hand then roll again in sugar.
5. Place about 2" apart on greased or parchment paper lined baking sheets.
6. Bake 12 minutes: for a softer center & crisp edges.
7. Bake 14-15 minutes for a crunchy & snappier cookie.
8. I like them both ways!
Title: Inside out S'more Brownies
Ingredients:
- 1/2 butter
- 2 sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 3/4 graham cracker squares
- 9 mini marshmallows
- 1
Instructions:
1. Preheat oven to 350°F Line an 8x8x2-inch baking pan with aluminum foil or parchment paper. Spray with nonstick cooking spray. Set aside.
2. In a medium saucepan, melt butter and chocolate. Remove from heat and add in the eggs, sugar and vanilla. Beat in the flour until just combined.
3. Spread half the batter in the prepared pan. Top with graham crackers (divide as necessary to evenly top batter). Sprinkle marshmallows on the graham crackers, but do not let them touch the sides of the pan. Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.
4. Bake for 25 to 27 minutes or until set. Cool completely on a wire rack. Cut into bars.
Title: Chocolate Coffee Midnight Dessert
Ingredients:
- 50 hot water
- 1/4 instant coffee powder
- 2 sugar
- 4 gelatin
- 2 cherries
- 2 mint leaves
- 5
Instructions:
1. Mix gelatin in 1/2 cup water.
2. Dissolve it by heating it over a pan of hot water.
3. Divide into 2 equal parts (one for the white coffee mixture and the other for the black one).
4. Blend coffee powder in the remaining 1 1/2 cups of hot water.
5. Divide into 2 equal parts.
6. Add sugar and one portion of the dissolved gelatin.
7. Keep this coffee-jelly mixture aside.
8. Add condensed milk and the remaining gelatin to the other portion of the coffee.
9. Mix this milk-coffee-jelly mixture nicely.
10. Take 5 cocktail glasses and pour 1/2 inch layer of black jelly coffee mixture.
11. Chill till set.
12. Pour a 1/2 inch layer of the milk-coffee-jelly mixture.
13. Chill till set.
14. Repeat the layer.
15. Chill to set.
16. Chop the Toblerone chocolate into small pieces.
17. Melt it over a pan of hot water.
18. Just before serving, pour 2 tsps.
19. of the melted chocolate on the set dessert.
20. Decorate with a maraschino cherry and a mint leaf.
21. Serve in style!
22. Enjoy!
Title: Microwave Sponge Pudding
Ingredients:
- 9 butter
- 4 golden syrup
- 6 eggs
- 2 self raising flour
- 1 baking powder
- 1 warm water
- 2 custard
Instructions:
1. Grease 1.5 litre heatproof bowl with a small amount of butter. Spoon the syrup into the basin.
2. Cream the remaining butter with the sugar until light and fluffy. Gradually add the eggs, beating well between each addition.
3. Sift the flour and baking powder together, then fold into the creamed mixture using a large metal spoon. Add enough warm water to give a soft, dropping consistency. spoon into the bowl and level.
4. Cover with microwave-safe plastic wrap, leaving a small gap to allow air to escape. Microwave on high power for 4 minutes, then remove and let stand for 5 minutes, while it continues to cook.
5. Turn the sponge out on to a warm serving plate. Serve with custard.
Title: Christmas Cookies
Ingredients:
- 1 butter
- 2 sugar
- 1 vanilla
- 2 eggs
- 2 baking powder
- 1/2 salt
- 4 flour
Instructions:
1. Cream butter and sugar together in a large bowl.
2. Add vanilla and eggs (one at a time).
3. In a separate bowl, mix baking powder, salt and flour together.
4. Add dry ingredient mixture to butter mixture a little at a time until well blended.
5. Chill for at least an hour.
6. Roll out onto floured surface and cut with cookie cutters.
7. Decorate and bake at 325 degrees for 10 to 12 minutes.
Title: Easy-Peasy Chocolate Pudding
Ingredients:
- 125 butter
- 125 dark chocolate
- 3 eggs
- 3 flour
- 3/4 sugar
Instructions:
1. Put chocolate and butter in a microwave dish and melt in the microwave on medium for 2 minutes.
2. Stir to combine the two when you lift the dish out of the microwave.
3. Mix the eggs, flour and sugar in a bowl, stirring them well until they are combined.
4. To the flour/egg/sugar mix, stir in the melted chocolate/butter mix.
5. Pour the mix into 4 buttered ramekins (or small individual oven-proof dishes) Bake 10 minutes in a hot oven.
6. Serve with cream or icecream, or even serve plain.
Title: Flourless Chocolate Banana Cake
Ingredients:
- 3 eggs
- 1/4 sea salt
- 1/2 banana
- 1/4 cocoa powder
- 1
- 1/2
Instructions:
1. In a blender, whip egg yolks, agave and salt on medium for 1-2 minutes.
2. Add grapeseed oil and mashed banana and blend for another minute or two.
3. Blend in cocoa powder.
4. Grease a 9-inch springform pan and pour batter into pan.
5. Bake at 350° for 25-30 minutes.
Title: Orange Shortcake Wedges With Sour Cream Orange Sauce
Ingredients:
- 3 all-purpose flour
- 3/4 sugar
- 2 orange zest
- 1 baking soda
- 1/2 baking powder
- 1/4 butter
- 3/4 margarine
- 2 buttermilk
- strawberries
- sugar
Instructions:
1. In a bowl, combine 3 cups flour, 3/4 cup sugar, orange peel, baking soda, and baking powder.
2. With your fingers, rub in butter until fine crumbs form.
3. Add buttermilk and mix with a fork until dough is evenly moistened.
4. Scrape dough onto a floured board; with floured hands, knead just until dough holds together, 15 to 20 turns, adding more flour as required to prevent sticking.
5. On a buttered 12x15-inch baking sheet, pat dough into a neat 9-inch wide round.
6. With a long floured knife, cut through dough to pan, making 8 equal wedges; leave in place.
7. Sprinkle dough lightly with sugar.
8. Bake in a 375° oven until golden brown, 25 to 35 minutes.
9. Let cool on pan about 10 minutes.
10. Separate wedges, cut shortcakes in half horizontally, and lift off tops.
11. Set bottoms on dessert plates, cover equally with about half the strawberries and their juice; spoon about half the sour cream sauce evenly onto fruit.
12. Set shortcake tops in place, mound remaining berries equally on portions; top with remaining sauce.
13. Sour cream orange sauce: In a bowl, stir together 3 cups sour cream, 3/4 cup powdered sugar, and 11/2 teaspoons grated orange peel. Makes 3-1/4 cups.
Title: Exotic Fruit Salad
Ingredients:
- 2/3 cinnamon stick
- 1 vanilla pod
- 1 cardamom pods
- 6 sugar
- 1 Grand Marnier
- 2 arrowroot
- 1/2 melon
- 8 mango
- 1/2 passion fruit
- 2 kiwi fruits
- 2 fresh blueberries
- 2
Instructions:
1. Place the orange juice in a saucepan with the spices, sugar and Grand Marnier. Bring to the boil and simmer gently for 5 minutes.
2. Blend the arrowroot with 1 tsp water and add to the pan. Bring to the boil, stirring until thickened. Allow to cool before removing the whole Spices. Stir in the fruit.
3. Serve chilled with creme fraiche. The remaining fruit salad will keep for 1-2 days in the fridge.
Title: Lemon Butter Pound Cake
Ingredients:
- 2 baking powder
- 1 baking soda
- 1/2 sugar
- 2 unsalted butter
- 1/2 salted butter
- 1/2 eggs
- 6 vanilla
- 1 white vinegar
- 1 lemon zest
- 3 lemon
- 1
Instructions:
1. Cream butter and sugar very well. While continuing to mix, add one egg at a time, vanilla, vinegar and the juice of one lemon. Sift together flour, baking soda, and baking powder. Fold dry ingredients into wet. After well blended and Lemon zest.
2. Pour mixture into a greased and floured loaf pan. bake in a preheated 350 degree oven for about 45 minute.
Title: Apple-Cinnamon Bread Pudding
Ingredients:
- 1 1/4 gala apples
- 1/3 granny smith apples
- 1 sugar
- 3 cinnamon
- 4 butter
- 2 margarine
- 1 eggs
- 9 vanilla extract
Instructions:
1. Place oven rack in middle position.
2. Heat oven to 350 degrees Fahrenheit.
3. Lightly grease 9 or 10" deep-dish pie plate. Have ready a roasting pan larger than the pie plate.
4. In a large bowl, toss apple slices with 2 tablespoons cinnamon-sugar.
5. Place a large skillet over medium heat.
6. Add 1 tablespoon butter; spread half of the apples to cover bottom.
7. Cook 1 minute per side or until partially cooked.
8. Remove to a large plate.
9. Repeat with another 1 tablespoon butter and remaining apples.
10. Add to plate.
11. Meanwhile, put eggs, milk, vanilla and remaining cinnamon-sugar in the bowl.
12. Add remaining 1 tablespoon melted butter; whisk until ingredients are well blended.
13. Spread bread cubes in pie plate.
14. Arrange apple slices in concentric circles on top.
15. Pour egg mixture evenly over apples; sprinkle with reserved 1 teaspoon cinnamon-sugar.
16. Set pie plate in roasting pan.
17. Place pan on middle rack of oven; add very hot water to roasting pan to come half way up sides of pie plate.
18. Bake for 40 to 45 minutes until a knife inserted near center comes out clean.
19. Remove pie plate from water.
20. Serve warm, at room temperature, or cold.
Title: (Don't Eat The) Yellow Snowman Cookies
Ingredients:
- 1 eggs
- 1/3 flaked coconut
- 2
- 1
Instructions:
1. Heat oven to 350°F.
2. In large bowl, combine cake mix, oil and eggs; beat until well mixed.
3. Place coconut in shallow bowl.
4. For each cookie, use a cookie dough scoop to shape a 1-1/2-inch ball for the body, and a melon baller to shape a 1/2-inch ball for the head.
5. Roll each ball in coconut; place on ungreased cookie sheet with smaller ball touching larger ball.
6. Place cookies 1-1/2-inches apart.
7. Bake at 350° for 10-12 minutes or until coconut just begins to brown.
8. Immediately press eyes into head and buttons down the front of the snowman's body for each cookie.
9. Remove from cookie sheet to cool, taking care not to let the head separate from the body!
Title: LEMON CAKE RECIPE
Ingredients:
- 1 all-purpose flour
- egg
- soda water
- butter
- powdered sugar
- lemon juice
- caster sugar
- powdered sugar
- lemon
Instructions:
1. Mix baking powder with flour.
2. Melt butter, mix with eggs, add sugar, beat repeatedly until the mixture becomes fluffy.
3. Mix flour mixture and again beat to get a smooth batter, you can use milk if required.
4. Grease a cake tray and pour the batter.
5. Keep in microwave oven for 200 degree C for 10 minutes.
6. Let it bake, mix caster sugar with lemon juice and keep aside.
7. After baking, let the cake cool, prick all over with a frock.
8. Pour the juice on it, keep in oven for 2 minutes.
9. Keep it cool by putting in fridge.
10. Decorate with lemon rings.
Title: Simplest Panna Cotta Ever
Ingredients:
- 2 low-fat milk
- 2 granulated sugar
- 6 unflavored gelatin
- 1 water
- 1 sugar
- 1
Instructions:
1. Heat milk just till warm.
2. Add in gelatin to milk, stir to melt.
3. Add in the cream ans sugar just till dissolved.
4. Put in 11x7 inch rectangular pyrex glass dish.
5. Cover with plastic wrap. Chill in refrigerator overnight.
6. Combine sugar and water in a saucepan till it turns to syrup, cool.
7. Pour on top of the cold panacotta.
8. Optional: Chop some walnuts and top on panacotta.Drizzle with some honey.
9. Bon Appetit!
Title: Red Raspberry Cobbler (Dairy Free)
Ingredients:
- 4 frozen raspberries
- 3/4 raw sugar
- 3 tapioca
- 1 arrowroot flour
- 1 nutmeg
- 2 vegan margarine
- 1 1/2 arrowroot flour
- 1 baking powder
- 1 sea salt
- 1 egg
- 1 vanilla extract
- 2/3
- 1
Instructions:
1. FOR THE FRUIT LAYER:.
2. Put all the thawed raspberries in a buttered 9" baking dish.
3. Sprinkle with the sugar, nutmeg, tapioca and arrowroot flour. Dot with the cold vegan margarine. Set aside and prepare the topping.
4. FOR THE TOPPING:.
5. In a food processor combine the spelt flour, arrow root flour, baking powder, egg, coconut creamer and vanilla extract.
6. Pulse until just combined. It won't matter if there are still a few chunks of margarine here and there. Don't over process!
7. Drop by spoonfuls on to the prepared fruit.
8. Sprinkle with 1/2 teaspoons sugar.
9. Bake at 350'F for 30-40 minutes. The top crust should be golden.
10. Serve warm.
11. Bon Appetit!
Title: St. Patrick's Day Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1 instant pistachio pudding mix
- 2/3 sugar
- 2 1/2 baking powder
- 1/2 salt
- 3/4 eggs
- 2 milk
- 1 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. In a mixing bowl, add the first 5 ingredients; stir to combine.
2. Add in the chocolate chips; stir to combine.
3. In another bowl, add the eggs, milk, oil, and vanilla; stir to combine.
4. Pour the liquid mixture into the dry mixture; stir until well mixed.
5. Fill paper-lined muffin cups 2/3 full.
6. Set oven at 375 degrees; bake for 18-20 minutes or until pick comes out clean.
7. Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling.
8. Frost with cream cheese frosting and decorate with colored sugar and sprinkles.
Title: Drumstick Cake Dessert
Ingredients:
- 2 peanuts
- 3/4 butter
- 1/2 cream cheese
- 1 peanut butter
- 1/2 powdered sugar
- 1 Cool Whip
- 2 milk
- 3 instant chocolate pudding mix
- 2 Cool Whip
- 2 peanuts
- 2
- 1/2
Instructions:
1. 1st LAYER: Mix together ingredients and press into the bottom of a 13x9 dish.
2. 2nd LAYER: Mix together ingredients and spread on top of 1st layer.
3. Chill in fridge for 30 minutes.
4. 3rd LAYER: Mix together ingredients and spread on top of 2nd layer.
5. Chill 30 minutes.
6. 4th LAYER: Top 3rd layer with Cool Whip.
7. Mix together the chopped milk chocolate and peanuts and sprinkle over top of cool whip.
8. chill at least 30 minutes.
Title: Pavlova - from Edmonds Classics: New Zealander's Favourite Recip
Ingredients:
- 4 sugar
- 1 1/2 white vinegar
- 1 vanilla extract
- 1 cornstarch
- 1
Instructions:
1. Preheat oven to 180 deg C (350 F).
2. Using an electric mixer, beat egg whites and caster sugar for 10 - 15 minutes or until thick and glossy.
3. Mix vinegar, vanilla and cornstarch together in a small bowl, then add to the meringue. Beat on high speed for a further 5 minutes
4. Line an oven tray with baking paper. Draw a 22cm (about 9 inches) circle on the baking paper. Spread the pavlova to within 2cm (1 inch) of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface. Place pavlova in preheated oven then immediately turn the temperature down to 100 deg C (210 F). Bake pavlova for 1 hour.
5. Turn off oven. Open oven door slightly and leave pavlova in the cooling oven until it is completely cool. Carefully lift pavlova onto a serving plate. Decorate with whipped cream, fresh berries and mint leaves. Serves 6.
6. If you don't have baking paper, you can use aluminium foil. I don't open the oven door here (in Kuwait) because the oven cools too quickly as the fan continues to run till the oven is cool.
Title: Tropical Cookies
Ingredients:
- 3 flour
- 1 sugar
- 1/2 baking soda
- 1/2 salt
- 1 margarine
- 1 egg
- 1/2 vanilla extract
- 1/2
- 1
- 1/2
Instructions:
1. Sift or mix flour, sugar, soda and salt in large bowl.
2. In separate bowl, mix remaining ingredients.
3. Then mix both together.
4. Form dough into 1-inch balls and place 2 inches apart on un-greased cookie sheets.
5. Bake in oven at 325°F or 165°C for 15-18 minutes.
Title: Carrot Cake
Ingredients:
- 1 pecans
- 3/4 walnuts
- 2 raw carrots
- 1 carrots
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 1/2 baking powder
- 4 salt
- 1 1/2 ground cinnamon
- 1 eggs
- 2 granulated sugar
- 1/4 canola oil
- 8 pure vanilla extract
- 2 unsalted butter
- 1 cream cheese
- confectioners' sugar
- pure vanilla extract
Instructions:
1. Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. Peel and finely grate the carrots.
4. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
5. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
7. To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.
8. Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract.