lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry Clafouti
Ingredients:
- 30 butter
- 1 cherries
- 2 flour
- 1/4 cornstarch
- 3 sugar
- 1 eggs
- 2 milk
- vanilla extract
Instructions:
1. Heat oven to 400 degrees.
2. Butter a 9-inch round glass dish or an 8- to 10-inch ovenproof skillet, preferably nonstick.
3. Pit about half the cherries, and arrange them, with unpitted cherries, in dish.
4. Combine flour, cornstarch and sugar in a bowl.
5. Whisk in eggs, milk and vanilla extract until smooth, but do not overbeat.
6. Pour over cherries.
7. Sprinkle with a little more sugar and dot with butter; put in oven.
8. Bake until puffy and firm, about 25 to 35 minutes.
9. When done, let rest on a rack for a few minutes, then invert onto a plate.
10. Sprinkle with a little more sugar and serve warm.
Title: Panna Cotta (Everyday Italian)
Ingredients:
- 1 low-fat milk
- 1 unflavored gelatin
- 3 heavy whipping cream
- 1/3 honey
- 1 sugar
- 1 salt
- 2 berries
Instructions:
1. Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.
2. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
3. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
4. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
5. Spoon the berries atop the panna cotta and serve.
Title: Lemon Brownies With Glaze
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 2 lemon zest
- 4 eggs
- 2 fresh lemon juice
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 1/2 powdered sugar
- 3 fresh lemon juice
- 4 lemon zest
Instructions:
1. Brownies:
2. Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper.
3. Using a large bowl, whisk together the flour and baking powder.
4. Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy.
5. Beat in eggs, one at a time until combined.
6. Gradually beat in the dry ingredients until combined.
7. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake.
8. Allow to completely cool on the counter.
9. Glaze:
10. Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined.
11. Pour the glaze over the lemon bars and spread evenly.
12. Allow to harden overnight before enjoying!
Title: Baklava Sundae With Grilled Peaches
Ingredients:
- 3 vanilla ice cream
- 6
- 4
- 6
Instructions:
1. Heat a charcoal or gas grill to medium temperature (about 350°F).
2. Halve and pit the peaches.
3. When the grill is heated, place peaches cut side down on the grate and grill until they have grill marks and are slightly softened, about 5 minutes.
4. Rotate peaches 90 degrees and continue grilling until the skin shrivels a bit and the flesh becomes tender, about 3 minutes more.
5. Remove from the grill.
6. To assemble the sundaes, place one grilled peach half in each serving dish and top with a large scoop of ice cream.
7. Crumble one piece of Baklava over the top and, if desired, drizzle with 1 tablespoon of the ouzo.
8. Serve immediately.
Title: Hansel Pudding
Ingredients:
- 1 unflavored gelatin
- 1/2 cold water
- 5 eggs
- 1 sugar
- 1 milk
- 1 pecans
- 1 maraschino cherry
- 1
Instructions:
1. Combine the gelatin and cold water and let stand 5 minutes.
2. Beat egg yolks until thick and lemon colored. Combine egg yolks, sugar, and milk in top of a double boiler. Cook stirring constantly until thickened, about 20 minutes. stir in the gelatin and vanilla wafer crumbs and cook 2 minutes more, stirring constantly; cool. Stir in nuts and cherries.
3. Beat egg whites (at room temperature) until stiff; fold into the pudding mixture. Spoon into a lightly-greased 9-inch square glass pan and chill until set, about 2 hours. Spoon into individual serving dishes and garnish with whipped cream and a whole cherry, if desired.
Title: Gingerbread
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 molasses
- 1 egg
- 2 1/4 flour
- 1/2 salt
- 2 baking powder
- 1 baking soda
- 2 ginger
- 2 cinnamon
- 1/2 clove
- 1 boiling water
Instructions:
1. Heat oven to 350°F.
2. Beat butter with sugar and molasses.
3. Mix in egg.
4. Sift dry ingredients and add to wet mixture, alternately with water, until just combined.
5. Bake in greased 9 inch square pan 40 minutes.
Title: Simple Strawberry Cobbler
Ingredients:
- 4 strawberries
- 1 all-purpose flour
- 1/2 baking powder
- 1 sugar
- 1 egg
- 1/4 butter
Instructions:
1. Pre-heat oven to 375°F.
2. Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish.
3. In a medium sized bowl, mix together the flour, baking powder and sugar.
4. Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated.
5. Spread this over the berries.
6. Dot with the butter cubes.
7. Bake for 45-50 minutes, until the top is golden and the berries are bubbling.
8. Cool slightly before serving.
Title: Three Cheese Cake
Ingredients:
- 5 sugar
- 1/2 unsalted butter
- 1 orange zest
- 1 lemon zest
- 1 1/4 flour
- 2/3 low-fat cream cheese
- 2/3 Quark
- 1/3 eggs
- 4 orange zest
- 1 lemon zest
- 2/3 sugar
- 1 flour
Instructions:
1. Butter a spring form pan and line it with a circle of parchment or waxed paper cut to fit just the bottom. It’s a bit easier to cut it a bit larger and then set it in place and use a knife to trim off any excess.
2. Prepare the crust by mixing together the sugar, butter, egg yolk and zest in a bowl until it is a bit creamy. You can do this is a stand mixer, or by hand. Next add the flour and work until you get a smooth dough, dusting with a bit more flour if it seems too sticky. Roll it into a ball, flatten slightly and wrap in plastic wrap. Refrigerate for 20 minutes. Preheat your oven to 300°F.
3. Roll out the dough (you have to pre-bake it) to 1/8 inch. Get it close to the size of the bottom of your tin, and then trim it in place. You just want it on the bottom… it shouldn’t come up the sides. Bake for 20 minutes until it is about 1/2 cooked. Remove the crust from the oven and let it cool on a wire rack. Reduce the oven temp to 275°F.
4. Mix the cheese, egg yolk and lemon zest in a bowl until smooth and creamy. In a separate bowl, beat the egg whites until they are stiff, then slowly add the sugar and the flour to the egg whites. Fold half of the egg whites into the cheese mixture to lighten it some. Then, fold the cheese mixture into the egg white mixture. Spoon over the crust until the pan is about 3/4 full. You need a little bit of room, because the cake will puff up during baking. Bake on the middle shelf of the oven for about 1 hour, or until it is firm. Allow to cool. It will sink during this time… that’s what the fruit topping is for.
5. Serve topped with fresh berries, orange slices, etc… anything that is not too heavy as you don’t want the cake to compress even more.
Title: Lemon-Poppy Seed Snack Cake
Ingredients:
- 3 flour
- 1 1/2 sugar
- 2 lemon zest
- 1 baking soda
- 1/2 salt
- 1 water
- 1/2 lemon juice
- 1/4 cider vinegar
- 2 poppy seeds
- 2
Instructions:
1. Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside.
2. In a large bowl, stir together the flour, sugar, zest, baking soda, and salt, and set aside In small bowl or measuring cup, whisk together the water, lemon juice, oil, and vinegar Add the wet ingredients to the dry ingredients and whisk until well blended Add the poppyseeds and whisk well to combine.
3. Pour the batter into the prepared pan.
4. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean Cut into 12 pieces before serving.
Title: Caramel Crispix Deliciousness
Ingredients:
- 1 butter
- 2 brown sugar
- 1/2 peanuts
- 12 cashews
- 24
Instructions:
1. bring butter, brown sugar and karo syrup to a boil in a sauce pan.
2. boil 1.5 minutes, stirring constantly.
3. spray grocery bag with pam.
4. put next four ingredients in grocery bag.
5. pour liquid mixture over ingredients.
6. fold bag closed; microwave on high for 1.5 minutes; remove and stir.
7. repeat microwave/stirring for 4.5 minutes.
8. spread on wax paper, let cool.
9. add M&M's.
Title: Skorpor (Swedish Rusks)
Ingredients:
- 1 1/4 sugar
- 1/2 shortening
- 1 egg
- 1 buttermilk
- 3 1/2 flour
- 1/2 salt
- 1/2 baking soda
- 1 baking powder
- 1
Instructions:
1. Cream sugar and shortening; add egg and sour milk and stir.
2. Sift flour, salt, soda, and baking powder together.
3. Add to first mixture.
4. Add nuts, if desired.
5. In a 9x13-inch pan, bake one hour at 350 degrees.
6. Cut into 1 1/2 x 3-inch strips and dry in slow oven, 300 degrees, until crispy.
Title: Baked Apple, Raisin,and Brown Sugar Dumplings
Ingredients:
- 4 golden delicious apples
- 1/2 dark brown sugar
- 1 1/4 ground cinnamon
- 1/3 raisins
- 1 heavy whipping cream
- 4 egg
- 1
Instructions:
1. Preheat oven to 400°F.
2. Using melon baller, core apples,leaving bottoms intact.
3. Place in glass pie pan, spacing apart.
4. Microwave uncovered at 50 percent power until tender, about 10 minutes.
5. Refrigerate 5 minutes to cool.
6. Meanwhile, mix brown sugar and cinnamon in a small bowl.
7. Transfer 3 tablespoons cinnamon sugar to small saucepan, add raisins and 3 tablespoons heavy cream and stir over low heat until sugar dissolves.
8. Combine 3 tablespoons cinnamon sugar and remaining heavy cream to medium bowl and whisk to peaks; cover and refrigerate.
9. Roll out each biscuit on floured surface to thin 8-inch round; brush lightly with egg.
10. Place apple in center of each round; fill apples with raisin mixture, overfilling slightly.
11. Pull 4 sides of dough up to top of apple ( from 3,6,9,12 positions) and twist in center, making apple stem shape.
12. Using fingertips, press seams tightly to seal.
13. Transfer dumplings to foil-lined baking sheet;brush dumplings with egg, sprinkle with remaining cinnamon sugar.
14. Bake dumplings until golden, about 18 minutes.
15. Serve warm with cinnamon whipped cream.
Title: Tangerine Trifle
Ingredients:
- 5 gelatin powder
- 2 orange gelatin
- 15 -20 mandarin oranges
- 1 custard
- 1
- 2 1/2
Instructions:
1. Spread the halved sponge cakes with apricot jam and arrange in the bottom of a deep serving bowl or glass dish.
2. Sprinkle with the macaroons.
3. Put the gealtin into a heatproof bowl or pan, add the juice from the mandarins and dissolve in a pan of hot water or in the microwave. Stir until the liquid clears.
4. Add up to 2 1/2 cups ice cold water, stir well and let cool for up to 30 minutes.Scatter the mandarin oranges over the cakes and macaroons.
5. Pour the gelatin over the mandarins, cake and macaroons and chill for 1 hour.
6. When the gelatin has set, pour the custard smoothly over the top and chill again.
7. When ready to serve, pipe the whipped cream over the custard. Wash the orange rind shreds, sprinkle them with superfine sugar and use to decorate trifle.
Title: Nannie's Marble Cake
Ingredients:
- 3/4 butter
- 2 1/2 sugar
- 6 eggs
- 1 vanilla
- 1 lemon rind
- 3 all-purpose flour
- 1 baking powder
- 2 sugar
- 3 baking powder
- 1/2 sour cream
- 2
Instructions:
1. Cream together the 3/4 pounds of butter and sugar, mix well.
2. Add 6 egg yolks, and vanilla and beat well.
3. Add grated lemon rind and beat.
4. Add flour sifted with 1 heaping teaspoon baking powder.
5. Beat 6 egg whites until stiff and fold into the above mixture. Reserve 2 cups of this mixture to make the chocolate mixture.
6. Chocolate mixture:
7. In bowl Combine 2 Tablespoons sugar, 3 heaping teaspoons cocoa, 1/2 teaspoon baking powder, 2 heaping tablespoons of sour cream, and 2 cups of the above batter to make the chocolate mixture.
8. Grease bundt pan well add white batter then chocolate batter alternately until the pan is over 1/2 full.
9. Bake at 325 on lowest rack in the oven for 1 hour until brown.
10. When cooled you can frost to your liking or sprinkle with powdered sugar.
11. We ate it as is and it was wonderful.
Title: Pumpkin Crumble
Ingredients:
- 1 solid pack pumpkin
- 1 granulated sugar
- 1 light brown sugar
- 3 eggs
- 1 pure vanilla extract
- 1 evaporated milk
- 2 ground cinnamon
- 1 ground allspice
- 1 nutmeg
- 1 unsalted butter
- 1/2 pecans
- 3/4 - 1
Instructions:
1. Beat eggs in bowl of an electric mixer. Add pumpkin, milk, sugars, vanilla and spices. Mix well.
2. Pour into a 13" x 9" baking pan. Sprinkle the dry cake mix on top and pat down.
3. Melt the butter and drizzle over the top. Sprinkle with the chopped pecans.
4. Bake at 350 degrees for 45-60 minutes or until well browned and set. Let cool.
Title: Summer Fruit and Almond Spelt Cake
Ingredients:
- 180 butter
- 120 demerara sugar
- 2 eggs
- 1/4 vanilla extract
- 120 baking powder
- 180 sea salt
- 2 fresh figs
- 1/4 nectarines
- 100 demerara sugar
- 200 icing sugar
- 1 rose water
- 100
- 1
Instructions:
1. With a hand-held mixer, cream butter and sugar for 5 – 8 minutes until light and fluffy.
2. Beat in the eggs one at a time, mixing well after each one.
3. Add the almonds and vanilla extract, mix well to combine.
4. In another bowl, whisk together flour, baking powder and salt, then gently beat these into the creamed butter mixture. The mixture will be rather stiff.
5. Spread the batter evenly into the 23 cm cake tin lined with parchment paper. Smooth the top with a palette knife or silicone spatula.
6. Scatter the figs and peaches or nectarines over the batter, press the slices lightly to get the fruit inside the cake batter a bit. Sprinkle with demerara sugar.
7. Bake in the oven at 160°C for 60–70 minutes, until a skewer comes out clean and the top is springy. Let the cake cool for 15 mins before turning it out.
8. Meanwhile, whisk the rose water into the icing sugar until smooth and runny. Drizzle over the cooled cake. Scatter with garden rose petals.
9. This is best eaten on the same day you bake it.
Title: Orange Creamsickle Cake
Ingredients:
- 1
- 6
- 1
Instructions:
1. In a large mixing bowl, combine cake mix, Greek yogurt and orange juice. Include the zest of one orange, if desired.
2. Pour batter into a greased 8 x8 inch square pan.
3. Bake at 350 degrees for 30-33 minutes.
4. Slice into 9 pieces. Garnish with a dusting of powdered sugar and orange peel, if desired.
Title: Skinny Peppermint Mocha Cupcakes
Ingredients:
- 1 sugar-free white chocolate pudding mix
- 1
Instructions:
1. Preheat oven to 350* F.
2. Mix together Cake Mix, can of Diet Pop, and Peppermint Extract (Do not add ingredients listed on the back of the box).
3. Fill cupcake liners 1/2-2/3 full of batter (depending on how big you want them).
4. Bake as directed on the back of the box for cupcakes (usually 25-30 minutes).
5. Frosting: Use a whisk to mix together the Cool Whip Lite, Pudding Mix, and Peppermint Extract. Wait for cupcakes to cool, then frost and decorate. Enjoy!
Title: Butter Pecan Roll-up Cookies
Ingredients:
- 6 butter
- 1 brown sugar
- 1 egg
- 1 salt
- 1/2 vanilla
- 6 flour
- 1 pecans
Instructions:
1. Cream softened butter and brown sugar together well.
2. Add next five ingredients and blend well.
3. Drop onto greased cookie sheet 2-3 inches apart.
4. (I recommend doing only six at a time even though it slows down the process.) Bake at 350F for 7 minutes.
5. Remove from oven and allow to cool a few seconds.
6. With spatula remove one at a time, flip over then roll.
7. (It's handy to have a cup of cold water close by as these are still pretty hot. If you let them sit too long they will harden and you won't be able to roll them.).
Title: Mandarin Orange Sauce
Ingredients:
- 2/3 white sugar
- 3 cornstarch
- 1 mandarin oranges
- 2 butter
- 1
Instructions:
1. Stir the sugar and cornstarch together in heavy-bottom saucepan.
2. Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
3. Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
4. Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
5. Add the mandarin oranges and stir gently.
6. Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.
Title: Deep-Fried Cheesecake Spring Roll Wrapper
Ingredients:
- 1
- 30
- 1
Instructions:
1. Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
2. One large cheesecake will produce about 30 slices for deep frying.
3. Lightly moisten each spring roll wrapper with the egg wash.
4. Blot off excess egg wash with paper towel.
5. Place each piece of cheesecake in the middle of a wrapper.
6. Fold top of wrapper down over the cheesecake, and both sides toward the middle.
7. Roll each piece of cheesecake toward you until it is completely rolled up.
8. Give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.
9. Using a deep frying pan, heat at least 3 inches of oil to 365°F.
10. Dip the corner of one "egg roll" in the heated oil.
11. If the oil sizzles, it is ready.
12. If not, heat the oil a little longer.
13. When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
14. Using tongs, remove the golden-brown "egg rolls" from the oil.
15. Place each "egg roll" in a bowl of cinnamon sugar and coat well.
16. Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
17. (I'd use a rack).
18. Caution: These will be very hot.
19. Allow to cool at least 5 minutes before serving.
20. They can be enjoyed warm or cold.
21. (Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon).
Title: Pumpkin Flan
Ingredients:
- 1 1/2 sugar
- 12 evaporated milk
- 14 sweetened condensed milk
- 5 eggs
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/4 ground ginger
- 1 vanilla extract
- 15 pumpkin puree
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium saucepan, turn heat to high, add sugar, and pour 2/3 cups water around perimeter; using a wooden spoon, cook and stir until sugar is golden, about 5 minutes.
3. Reduce heat, cook and stir, until sugar is copper colored, another 1 or 2 minutes.
4. Pour mixture into a 10 inch pie pan, tilting pan to coat bottom and sides; place in a roasting pan in the oven.
5. In a blender, combine remaining ingredients and pour into pie plate.
6. Pour enough water into the roasting pan to come halfway up the sides of the pie plate.
7. Bake, uncovered, until set, about 45 to 60 minutes; remove from oven and place on rack to cool for about 45 minutes.
8. Refrigerate cooled flan at least 2 hours to allow caramel syrup to set.
9. To serve, invert flan on a serving dish, slice.
Title: Savannah Chocolate Chewies
Ingredients:
- 2 pecans
- 2 1/4 powdered sugar
- 1/4 all-purpose white flour
- 2 salt
- 2 vanilla extract
- 1 bittersweet chocolate
- 3
- 3/4
- 1
Instructions:
1. Preheat the oven to 325 degrees.
2. Line several baking sheets with parchment paper.
3. Toast the pecans for between 5 and 10 minutes, stirring occasionally until fragrant and slightly brown.
4. Remove from oven and let cool.
5. In a large bowl, mix together the powdered sugar, cocoa powder, flour and salt.
6. With an elextric mixer on low speed, beat the egg whites one at a time into the powdered-sugar mixture.
7. Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times.
8. Fold in the pecans and the chocolate until evenly incorporated.
9. Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.
10. Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed.
11. Reverse the sheet from front to back halfway through baking to ensure even browning.
12. Slide the cookies, still attached to the parchment onto a wire rack.
13. Let cool completely, then carefully peel the cookies from the parchment.
14. The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.
Title: Candied Bacon and Pecan Bark
Ingredients:
- 6 bacon
- 2 unsalted butter
- 1/4 pecans
- 1 dark chocolate
- 1
- 8 7/8
Instructions:
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Lay the bacon strips flat on the parchment, leaving enough space between so they don't overlap. Place the tray in the preheated oven and cook for 25 to 30 minutes, or until golden brown. The exact amount of time depends on the bacon. Remove from the oven and set aside to cool.
2. Once cool, crumble the bacon into small bits. (Pour the bacon grease into a glass container and reserve for another use. Bacon grease is great for frying eggs.).
3. In a medium saucepan, set over medium heat, combine the butter or oil and Truvia. Cook until it starts to bubble. Stir in the pecans and maple extract. Cook for about 10 minutes, or until fragrant stirring frequently to prevent burning. Remove from the heat.
4. Add the crumbled bacon and mix well. Spread the mixture over the surface of an 8 x 8 inch parchment lined pan, or silicone pan.
5. Melt the dark chocolate in a double boiler, over medium heat. Pour the melted chocolate over the caramelized nut mixture and set aside to cool.
6. When cook, refrigerate for 1 hour, or until set and ready to slice. Keep refrigerated for up to 1 week, or frozen for up to 3 months.
Title: Hawaiian Coconut Macadamia Shortbread Coins (Cookies)
Ingredients:
- 3/4 butter
- 3/4 powdered sugar
- 1 baking powder
- 1/4 salt
- 1 flaked coconut
- 1 cake flour
- 2
Instructions:
1. Preheat oven to 325 degrees F.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add powdered sugar, baking powder, and salt. Beat on low speed until combined, scraping side of bowl occasionally.
4. Beat in the 1 cup macadamia nuts and the coconut.
5. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough will be sticky).
6. Using lightly floured hands, shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet; flatten balls slightly.
7. Lightly press additional chopped macadamia nuts onto the tops of cookies.
8. Bake in the preheated oven for 18 to 20 minutes or until light golden brown.
9. Transfer cookies to a wire rack; let cool.
10. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Passion Cake
Ingredients:
- 375 unsalted butter
- 225 light muscovado sugar
- 175 caster sugar
- 4 eggs
- 300 plain flour
- 1 bicarbonate of soda
- 1 baking powder
- 1 ground cinnamon
- 1/2 allspice
- 1/2 ginger
- 275 carrots
- 100 walnuts
- 125 vanilla extract
- 2 apple
- 1 cream cheese
- 250 unsalted butter
- 10 icing sugar
- 1 walnuts
- 250 orange, zest of
- 50
- 1
Instructions:
1. Preheat the oven to 160c/gas3. Line the base of a springform 8in cake tin with greaseproof paper. With a electronic whisk cream together the butter both types of sugar until light & fluffy. Beat in the eggs one at a time until well combined.
2. Sift together all the dry ingredients & using a wooden spoon stir them into the creamed mixture.
3. In a seperate bowl, combine the carrot, apple & chopped nuts.Stir in the apple juice & vanilla extract, then fold the carrot mixture into the cake mixture.Spoon into the tin & bake in the center of the oven for 1 hour 35 minutes, or until deep golden brown & a stewer inserted into the cake comes out clean.
4. Meanwhile, to make the frosting , combine the cream cheese, unsalted butter & orange juice together with a wooden spoon. Gradually incorporate the icing sugar into the mixture, beating well until well combined.
5. Cool the cake on a wire rack, then remove from the tin. Place the cake on a serving plate. Using a palette knife, cover evenly with frosting & sprinkle over the chopped nuts & zest.