lumicero/recipes-ing2inst huggingface dataset:
Title: Joy of Baking Pumpkin Cheesecake
Ingredients:
- 1 graham cracker crumbs
- 1/2 sugar
- 1 butter
- 5 light brown sugar
- 2/3 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/8 ground nutmeg
- 1/8 salt
- 1/4 cream cheese
- 1 eggs
- 3 pure vanilla extract
- 1 pumpkin puree
- 1 sour cream
- 1 pure vanilla extract
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch spring form pan.
2. For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.
3. For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
4. In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
5. Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.
6. Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
Title: Rote Grutze (Red Fruit Jelly)
Ingredients:
- 300 water
- 1 vanilla
- 3 sugar
- 5 cold water
- 3 mixed berries
- 400
Instructions:
1. In a small pot bring the fruit juice or water, vanilla and sugar to a boil.
2. Meanwhile combine starch and cold water in a small bowl and stir to mix.
3. When water is just starting to boil, add starch mixture.
4. Let it come to a full boil; make sure to stir well as the starch will form lumps if you don't.
5. Mix in berries and turn off the heat.
6. Let your pot stand on the hot stove top for one or two more minutes, stirring once or twice.
7. Pour everything into a bowl and chill until the jelly has thickened. This might take one or two hours depending on how thick you want your jelly to be.
8. Serve with topping of your choice, or plain, and enjoy!
Title: Sicilian Cassata
Ingredients:
- 1 white Creme de Cacao
- 1/4 whole milk ricotta cheese
- 1/4 sugar
- 2 vanilla extract
- 1 cinnamon
- 2
- 1 -2
- 1/2
- 1
Instructions:
1. In a small bowl, combine the crème de cacao and cointreau and set aside.
2. In a large bowl, beat the ricotta cheese and sugar until smooth. Reserve 1/2 cup or more for frosting. In the large bowl, add in the vanilla and cinnamon and blend well. Fold in the nuts and chocolate chips.
3. Place slices of cake in a serving dish (approximately 8 x 8) to cover the bottom. Sprinkle with the liquor and smooth on some ricotta mixture.
4. Continue to layer until the dish is full.
5. Top with the reserved frosting and you can garnish with some additional toasted almonds.
6. Cover and chill in the refrigerator at least overnight.
Title: Mulate's Homemade Bread Pudding With Butter Rum Sauce
Ingredients:
- 6 eggs
- 2 half-and-half
- 2 sugar
- 1 vanilla extract
- 1 raisins
- 6 butter
- 1/2
Instructions:
1. Preheat the oven to 350º. Grease a 9 x 13-inch pan and set aside.
2. In a large mixing bowl, whisk the eggs. Add the milk, half-and-half, sugar,.
3. and vanilla, and whisk well to combine.
4. Break the hamburger buns into pieces and place in the prepared pan. Sprinkle the raisins evenly over the buns and pour the liquid mixture over. Make sure that all of the bread is thoroughly soaked in the liquid.
5. Bake in the middle rack of the oven for 45 minutes. Let cool for 15 minutes before serving. If you prefer a firmer texture, chill for about 2 hours, then reheat for serving.
6. Serve with butter rum sauce.
7. BUTTER RUM SAUCE.
8. 4 Tblsp (1/2 stick) unsalted butter.
9. 1/4 cup sugar.
10. 1/2 cup heavy cream.
11. 1/2 cup rum (although you can use any rum you want, AB relies on a dark spiced rum [Capt. Morgan] for this).
12. Place the butter in a 1-quart saucepan and set over medium heat. Once the butter has melted, add the sugar and whisk to combine. Cook for 3 minutes.
13. Add the cream and rum and cook for 5 minutes, or until slightly thickened.
14. Serve warm over the bread pudding.
Title: Oude Wyf Koek (Old Dutch Cake Recipe)
Ingredients:
- 1 brown sugar
- 1 white corn syrup
- 1 coffee
- 1/4 baking soda
- 1 flour
- 3 1/2
Instructions:
1. Preheat oven to 325°F.
2. Sift together flour and baking soda.
3. Mix together brown sugar, cornsyrup, coffee, and anise.
4. Mix wet ingredients with dry ingredients.
5. Pour into 9x9 inch baking pan and bake for 45 min at 325°F.
6. To serve: May be sliced thinly. May spread with butter if desired.
Title: Orange-Cardamom Icebox Cookies
Ingredients:
- 1 1/4 granulated sugar
- 1 butter flavor shortening
- 1 egg
- 1/4 light corn syrup
- 1 vanilla
- 1 all-purpose flour
- 1/2 cardamom
- 3 baking powder
- 1 1/4 baking soda
- 3/4 salt
- 1/2 cinnamon
- 1/2
Instructions:
1. Combine sugar and shortening in large bowl.
2. Beat at medium speed of electric mixer until well blended.
3. Add egg, syrup, orange peel, vanilla and orange extract.
4. Beat until well blended and fluffy.
5. Combine flour, cardamom, baking powder, baking soda, salt and cinnamon.
6. Add gradually to creamed mixture at low speed.
7. Mix until well blended.
8. Divide dough in half.
9. Roll each half into a 12-inch long log.
10. Wrap and chill 4 hours or until firm.
11. Heat oven to 375°F.
12. Grease baking sheets with shortening.
13. Place sheets of foil on counter for cooling cookies.
14. Cut rolls into 1/4-inch slices.
15. Place 1 inch apart on prepared baking sheets.
16. Bake at 375° for 7 to 9 minutes or until bottoms are lightly browned.
17. Do not overbake.
18. Cool 2 minutes on baking sheet.
19. Remove cookies to foil to cool completely.
20. Makes about 5 dozen cookies.
Title: World's Best Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 2 eggs
- 2 white sugar
- 2 vanilla
- 1 hot water
- 2 baking soda
- 2
- 1
Instructions:
1. Mix all ingredients in large bowl at medium speed until combined.
2. Grease 9X13 pan.
3. Pour mixture in pan.
4. Bake at 350 degrees for 35 minutes.
Title: Buttermilk Cake
Ingredients:
- 2 1/2 flour
- 2 flour
- 1/4 salt
- 1/2 baking soda
- 1/2 baking powder
- 1 butter flavor shortening
- 2 sugar
- 4 eggs
- 2 lemon juice
- 1/4 buttermilk
- 1 powdered sugar
- 2 lemon juice
- 1/4 salt
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a tube cake pan. The one I use has a removable bottom and a very large center hole.
3. Sift dry ingredients together.
4. Cream shortening and sugar. Add eggs one at a time. Mix until just incorporated.
5. Mix in dry ingredients until just incorporated.
6. Stir lemon juice and lemon extract into the buttermilk. Mix into cake batter just until incorporated.
7. Pour cake batter into the prepared tube cake pan, place pan on a half sheet covered with aluminum foil and bake for one hour.
8. While cake is cooking, mix together glaze ingredients.
9. When one hour is up, slowly pour glaze over cake and return cake to the oven for three more minutes.
10. Remove cake from oven and let sit for eight minutes. Then remove from pan.
11. Serve at room temperature. It's best prepared several hours or even a day ahead.
Title: Red Bananas
Ingredients:
- 1 brandy
- 1 honey
- 3 blood orange
- 1 strawberry
- 1/2 bananas
- 3 vanilla ice cream
Instructions:
1. In skillet over medium heat reduce preserves to liquid.
2. Add brandy and honey, stirring to combine. Add oranges and strawberries, allowing to heat through. Add bananas, coating bananas and allowing to heat.
3. Serve over vanilla ice.
Title: Poinsettia Pull Apart Cookies
Ingredients:
- 1 unsalted butter
- 6 confectioners' sugar
- 6 granulated sugar
- 1/2 flour
- 2 1/2 sugar
- sugar
Instructions:
1. Beat butter in standing mixer fitted with a paddle attachment until creamy. Add confectioners’ sugar and beat. ?Add granulated sugar and beat. Scrape down sides. Add almond extract and beat. Add flour in two additions, beat until combined after each addition.
2. Transfer 2 tablespoons of dough to a small bowl.
3. Transfer ½ cup of dough to another bowl and color green with gel food coloring using a small spatula.
4. Add ¼ teaspoon of red gel coloring to remaining dough in stand mixer and beat on low until combined.
5. Roll out all the dough to about ¼ each thick between two sheets of parchment. Chill in refrigerator at least 1 hour.
6. Preheat oven to 350 F and line 3 baking sheets with parchment paper.
7. Cut a 2-inch round from the plain uncolored dough. Transfer to prepared baking sheet.
8. Cut 6 leaves with a large leaf cutter from the green dough. Transfer to the same baking sheet as the 2-inch round. Top the green leaves with coarse green sanding sugar. ?Chill for at least 30 minutes.
9. Cut 17 leaves with a large cutter from the red dough. Transfer to prepared baking sheet. Make a crease in center with a skewer. Sprinkle 8 with fine red sanding sugar. Chill at least 30 minute.
10. Cut 5 leaves with a small leaf cutter from the remaining red dough, rolling out again if needed. Transfer to prepared baking sheet. Make a crease in center with a skewer. Chill at least 30 minutes.
11. Transfer chilled baking sheets to oven and bake for 13-15 minutes. Let cool completely.
12. Spread yellow decorating frosting over the uncolored round cookie with a small offset spatula. Dip in yellow sanding sugar to coat.
13. To arrange the cookies on a large platter, work from the outside inches First, place the green cookies evenly spaced around the border. Then place the large plain red leaves in between the green leaves. Next add the large red sugared cookies, slightly overlapping the layer of the plain red leaves. Add in the small red leaves slightly overlapping the layer of large red sugared leaves. Finally, add the round yellow cookie in the center.
14. Tools:
15. For large leaves: https://www.amazon.com/gp/product/B074P6BRKM/.
16. For small leaves: https://www.amazon.com/gp/product/B010L79FOI/ (use the largest of this set).
17. For the flower center: https://www.amazon.com/OUNONA-Circle-Cookie-Biscuit-Cutter/dp/B077RX5JXB/.
Title: Mom's Sugar Spice Cookies
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 baking soda
- 1/2 salt
- 1 1/8 flour
- 1 nutmeg
- 1 cinnamon
- 1/4 clove
- 1/2 walnuts
Instructions:
1. Preheat oven to 375 degrees. Grease cookie sheet.
2. Cream shortening with both sugars. Add eggs and beat well.
3. Sift together dry ingredients, add to creamed mixture. Fold in walnuts (optional).
4. Roll into 1" balls, roll balls in 2 Tbsp granulated sugar. Bake at 375 degrees for 8-10 minutes.
Title: Cocoa Brownies With Salted Peanut Butter Frosting
Ingredients:
- 10 butter
- 1 sugar
- 3/4 salt
- 1/4 vanilla
- 1/2 eggs
- 2 flour
- 1/2 butter
- 6 peanut butter
- 3/4 powdered sugar
- 1 salt
- 1 sea salt
- 1
Instructions:
1. Spray an 8 inch square pan with cooking spray. Line with parchment paper or foil, letting 2 opposite sides overhang. Spray parchment paper or foil with cooking spray.
2. Preheat oven to 325 degrees.
3. Combine butter, sugar, cocoa, and salt in a heat proof bowl. Place over a large pot of simmering water. Stir occasionally. When the butter is just about melted, remove the bowl. Carefully touch the cocoa mixture. It should feel warm, not hot.
4. Once the mixture is warm, add the eggs, one at a time. Stir in vanilla. Once the mixture is shiny and cohesive, add the flour. Stir 40 times.
5. Spread the batter evenly into prepared pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Once cool, frost with peanut butter frosting and sprinkle with fleur de sel.
7. For frosting:
8. Cream butter and peanut butter until combined. Slowly stir in powdered sugar until incorporated. Spread over cooled brownies. Sprinkle with fleur de sel.
Title: Tropical Pineapple Parfait
Ingredients:
- 20 pineapple chunks
- 32 vanilla yogurt
- 1 blueberries
- 1/2 honey
- 2
Instructions:
1. In a bowl combine pineapple juice and yogurt.
2. In a separate bowl, combine pineapple chunks, remaining juice, blueberries, coconut, and honey.
3. Divide yogurt mixture evenly among 6 serving dishes. Top each with coconut.
4. Chill 1 hour.
Title: Low Fat Cool " Fondue "
Ingredients:
- 1 Cool Whip
- 1 cinnamon
- 2 vanilla extract
- 1
Instructions:
1. Spoon 1/2 Cool Whip into medium sized, microwave safe mixing bowl.
2. Add 1/4 package chocolate chips.
3. Microwave 30 seconds.
4. Remove and stir 30 seconds.
5. Add 1/4 package chocolate chips.
6. Microwave 30 seconds.
7. Remove and stir 30 seconds.
8. Add 1/4 package chocolate chips.
9. Microwave 30 seconds.
10. Remove and stir 30 seconds.
11. Add 1/4 package chocolate chips.
12. Stir in cinnamon and vanilla.
13. Microwave 30 seconds.
14. Remove and stir in remaining Cool Whip.
15. Serve with whole strawberries, sliced bananas, or other fresh fruit.
Title: Chocolate Souffle
Ingredients:
- 5 unsalted butter
- 1/4 sugar
- 4 bittersweet chocolate
- 3 warm water
- 1/4 cream of tartar
- 5
- 1/2
Instructions:
1. Position a rack in the center of the oven and preheat to 425°F
2. Prepare six 6-ounce individual ramekins by greasing with softened butter and coating with sugar. Pour out any excess.
3. Melt chocolate and 5 tablespoons butter in a metal bowl set over a pot of barely simmering water, stirring occasionally until smooth. Remove the bowl from the heat and set aside.
4. In mixer, beat the egg yolks and warm water in a medium bowl at high speed until double in volume. Fold in chocolate mixture.
5. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually add the 1/4 cup sugar, 1 tablespoons at a time, beating at high speed until stiff, glossy peaks form.
6. Fold one-third of the beaten whites into the mixture to lighten it. Then gently fold in the rest. Pour into the prepared ramekins and place on a baking sheet.
7. Bake for 25 minutes or until puffed. The soufflé is done when it has puffed over the rim, the outside is golden and the center jiggles slightly. Take care not to over-bake. Serve immediately.
Title: Cheese-Swirled Devil's Food Cake
Ingredients:
- 1 eggs
- 4 sugar
- 1/4 milk
- 1/4 vanilla
- 1/2 water
- 1 frozen raspberries
- 1 1/4
- 1/2
- 1
Instructions:
1. Heat oven to 350°F Coat a 13 X 9 baking pan with nonstick spray.
2. Combine cheese, 1 egg, and sugar in small bowl. Beat with an electric mixer until smooth. Gradually beat in milk and vanilla. Reserve.
3. Combine cake mix, 3 eggs, water, and oil in large bowl, using mixer at low speed. Beat for 2 minutes at high speed.
4. Pour half the batter into prepared pan. Drizzle with half the cheese mixture. Repeat layers. Run knife through batter to make swirls.
5. Bake at 350°F for 35 to 40 minutes or until cake begins to pull away from sides of pan. Cover cake for last 10 minutes if browning too quickly. Cool in pan on wire rack.
6. To serve, cut into squares and serve with raspberry sauce.
7. Raspberry Sauce:
8. Puree raspberries in blender, Press through sieve to remove seeds.
Title: Chocolate Chip Cookie Dough Brownies
Ingredients:
- 1 water
- 1/3 eggs
- 1/4 butter
- 2 egg
- 1
- 1/2
- 1
Instructions:
1. Heat oven to 350. Grease bottom of 13x9 inch baking pan. Mix brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Mix cookie mix as directed using butter and 1 egg. Drop dough by rounded tablespoonfulls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick comes out almost clean. Cool completely, about 1 hour. Frost with chocolat frosting.
4. For brownies, cut into 8 rows by 6 rows.
Title: Mango Float Dessert
Ingredients:
- 4 mangoes
- 3/4 heavy cream
- 1 1/2 graham crackers
- 15
Instructions:
1. Mix the condensed milk and thick cream until well blended.
2. To assemble the mango float, you need small glasses as seen on photo.
3. Break up a couple pieces of graham cracker and place the chunks at the bottom of the jars.
4. Pour some cream over the graham cracker pieces until the crackers are covered.
5. Layer the mangoes on top of the cream.
6. Place another layer of graham crackers and repeat process until at the top of the glass, ending with cream and sliced mangoes on top.
7. Plastic wrap over the top of the glass and put in the fridge at least 4 hours. Overnight is better.
8. Serve and enjoy.
Title: Bavarian Strawberries
Ingredients:
- 1 fresh strawberries
- 1 unflavored gelatin
- 2 lemon juice
- 3/4 sugar
- 4 water
- 8 heavy cream
Instructions:
1. Slice the strawberries and mix with the sugar.
2. Let stand until the sugar dissolves.
3. Sprinkle the gelatin over cold water.
4. Let stand 5 minutes, then heat gently until the gelatin dissolves completely.
5. Add the gelatin and lemon juice to the sliced berries.
6. Fold in the whipped cream.
7. Pour into a 1-quart mold or serving dish.
8. Chill until set.
9. Carefully unmold and serve.
Title: Kingsby's Pick-N-Choose Nut Butter Cookies
Ingredients:
- 1 1/3 brown sugar
- 2/3 butter
- 3 egg
- 1 sugar
- 1/3 vanilla extract
- 1/2 bread flour
- 1 baking soda
- 2 baking powder
- 1 salt
- 1/2
Instructions:
1. Pre-heat the oven to 350 degrees farenheit.
2. Mix all of the ingredients together in a large bowl (I recommend using a lg fork to mix). Drop on a parchment-lined pan by the tablespoonful (if doing just plain cookies-no add ins-feel free to decorate and mold the dough as you wish). Bake at 350 until slightly crisp on the edges and golden brown on the bottom; about 7-12 minutes.
3. Let cool on a cooling rack before storing; can be stored for up to a week in an airtight container.
Title: Cream Cheese Flan With Orange Sage Honey
Ingredients:
- 1/2 honey
- 1 fresh sage leaf
- 1 orange
- 1 cream cheese
- 7 eggs
- 2 sweetened condensed milk
- 1 milk
- 1 pure vanilla extract
- berries
Instructions:
1. Make the syrup: In a small saucepan, combine the honey and sage. Remove long strips of zest from the orange with a vegetable peeler and add to the honey (reserve the rest of the orange for another use). Place over medium-low heat until warm. Let steep, off the heat, for several hours or overnight. Remove and discard the zest and sage.
2. Make the flan: Preheat the oven to 300 degrees. Set 10 (6-ounce) straight-sided soufflé dishes in a roasting pan just large enough to hold them.
3. In a blender, combine the cream cheese, eggs, condensed milk, milk, and vanilla; process until very smooth. Divide the mixture evenly among the dishes.
4. Pour hot water into the roasting pan until it comes halfway up the sides of the dishes.
5. Bake the flans for 40 to 50 minutes, or until they are no longer liquid, feel barely firm in the center, and jiggle only slightly when moved. Remove from the water bath, cool, and chill.
6. If you wish to turn out the flans, hold a dessert plate firmly over each mold and quickly turn upside down. Drizzle the tops with the honey and garnish with the fruit.
7. Note: The flan may be baked in one large dish, instead of individually. Increase the baking time to 1 1/2 hours.
Title: Chocolate Cloud Cake
Ingredients:
- 8 bittersweet chocolate
- 1/2 unsalted butter
- 6 eggs
- 1 sugar
- 2 cognac
- 1 Grand Marnier
- 1 1/2 orange, zest of
- 3 heavy cream
- 1 confectioners' sugar
- pure vanilla extract
Instructions:
1. Preheat the oven to 350°F.
2. Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
3. Melt the chocolate in a double boiler or in a bowl set over hot water.
4. Remove from the heat and whisk in the butter until melted; set aside.
5. In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
6. Whisk in the warm chocolate mixture.
7. Whisk in the optional cognac or Grand Marnier and the optional orange zest.
8. In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
9. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape, but are not quite stiff.
10. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
11. Pour the batter into the pan; smooth the top.
12. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
13. Do not overbake.
14. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
15. FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
16. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
17. Dust the top lightly with cocoa powder.
18. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.
Title: Carrot Cake With a Pecan Cream Filling
Ingredients:
- 1 1/2 sugar
- 1/4 flour
- 3/4 salt
- 1 1/2 heavy cream
- 3/4 unsalted butter
- 1 1/4 pecans
- 2 vanilla extract
- 1 1/4 sugar
- 2 flour
- 2 cinnamon
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 eggs
- 4 carrots
- 4 pecans
- 1 unsalted butter
- 1 cream cheese
- 8 icing sugar
- 1 vanilla extract
- 1 salt
- 1
Instructions:
1. Pecan Cream Filling: A day before you make the cake, blend the sugar flour and salt in a heavy saucepan.
2. Gradually stir in the cream.
3. Add the butter.
4. Cook and stir the mixture over low heat until the butter has melted, then simmer for 20-30 minutes until golden brown, stirring occasionally.
5. Cool until lukewarm.
6. Add the pecans and the vanilla, stir and let cool completely.
7. Refrigerate overnight.
8. If the filling is too thick to spread, bring to room temperature.
9. Carrot Cake:
10. Preheat the oven to 350°F.
11. Grease and flour a 10-inch tube pan.
12. In a large bowl, whisk together the oil and the sugar.
13. In another bowl, sift together the flour, cinnamon, baking soda, baking powder and salt.
14. Add half of the dry ingredients into the oil and sugar, blending well.
15. Sift in the rest of the dry ingredients while adding the eggs, one at a time. Mix well.
16. Stir in the pecans and the carrots.
17. Pour the batter into the prepared pan and bake for 70 minutes, or until the cake pulls away from the sides of the pan.
18. Cool in the pan on a cooling rack.
19. While it is cooling, prepare the icing.
20. Icing: Cream the butter and cream cheese until well blended and fluffy.
21. Sift in the icing sugar and cream again.
22. Beat in the vanilla and the salt.
23. If the icing is too soft to spread, chill it for a few minutes.
24. You can always prepare the icing ahead of time and keep it chilled.
25. Remember to bring it back to room temperature if you do, though.
26. Assembly: Run a spatula around the pan to loosen the cake.
27. Invert the cake onto a serving platter.
28. With a long serrated knife, gently cut the cake into 3 layers.
29. Spread half of the Pecan Cream filling in between each layer.
30. Ice the sides and top generously.