lumicero/recipes-ing2inst huggingface dataset:
Title: America's Home Cooking Candybar Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 sugar
- 1/2 margarine
- 1/2 peanut butter
- 1 vanilla
- 1 egg
- 1 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 10
Instructions:
1. Unwrap Mini Candy bars.
2. Preheat oven to 350 degrees.
3. Mix both sugars and then add in margarine and peanut butter.
4. Add vanilla and egg , mixing well.
5. Combine flour, baking powder, baking soda and salt. Add to cookie dough and mix. (It should be the consistency of clay or playdough at this point).
6. Divide dough into 10 pieces and place 1 candy bar into each piece, ensuring the candy bar is completely enclosed and sealed inches
7. Put 5 balls on a parchment covered baking sheet and bake for 13-16 minutes.
8. Cool completely on wire racks.
9. Note- You can use Milky Way bars also. If you want to make cookie pops insert a popsicle stick into each candy bar before encasing it in the cookie dough.
Title: Brandy Snaps Aka Jumbles
Ingredients:
- 4 butter
- 4 granulated sugar
- 4 golden syrup
- 4 all-purpose flour
- 1 brandy
- 1 Grand Marnier
- 1 fresh ground black pepper
- 6 salt
- 6 mascarpone cheese
- 1 creme fraiche
- 1 orange flower water
- strawberry
- mint sprig
Instructions:
1. Heat the butter, sugar, syrup, lemon juice and Grand Marnier gently together in a saucepan until the butter melts and the sugar has dissolved. Remove the pan from the heat, mix in the flour and leave to cool.
2. Preheat the oven to 180ºC/350°F Line 2 baking trays with non-stick baking paper with 6 circles of about 5 cm (2") marked on them, with good space between each. Alternatively, place this template under a Silpat – the circles will show through and you can slide the template out and reuse it. Place a teaspoon of the mixture in the centre of each circle and smooth out to the edges of the circle with a wet flat knife or back of a spoon. Spread them thinly, but not so thin that there are holes. Bake for 8-10 minutes, or until lightly browned. To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
3. Remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the cookies off with a palette knife and roll around wooden spoon handles. Don’t wrap them tightly around the handle – the snap will dangle off it, and the only bit of the snap that needs to be held tightly against the handle is the overlap: press that join firmly to seal. Then slide off the handle and place on a wire rack. If the snaps become too hard to roll, pop them back in the oven for a few seconds. Repeat with the remaining mixture. Snaps can also be rolled into cones.
4. Dice the strawberries and taste: add a little sugar if they are not sweet and juicy enough. Let them sit while you fill the snaps, so that they release a little juice.
5. To fill the brandy snaps, stir together the filling ingredients and spoon into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.
6. Top with a spoon or two of strawberries, and a sprig of mint if available. Serve as soon as they are filled. Leftover (ha!) unfilled cookies can be stored in air-tight containers for up to two weeks (if they last that long).
Title: Coffee Meringue Pie
Ingredients:
- 4 egg
- 1 very strong coffee
- 2 1/2 milk
- 2 1/2 flour
- 1/4 cornstarch
- 1/4 sugar
- 2/3 dark chocolate
- 1/4 salt
- 1 cocoa powder
- 2 confectioners' sugar
- 1/2 all-purpose flour
- 1/2 butter
- 1 1/2 salt
- 7/8 sugar
- 1 1/2 ground coffee
- 1/2
- 3
- 4
Instructions:
1. FOR THE CUSTARD: In a lg saucepan, bring milk and coffee to slight boil. Quickly whisk in egg/eggwhites, one at a time. Quickly whisk in flour, cornstarch, sugar, and salt; whisking after each addition until well incorporated. Whisk in chocolate.
2. Boil intermittenly until thick and custard-like in texture. Let cool in a separate bowl until needed.
3. FOR THE CRUST: Sift together cocoa pwder, confectioners sugar, flour, and salt. Cut in the butter and rub together with fingertips until crumbly. Rub in egg yolk until well-incorporated, kneading until a slight dough forms.
4. Butter/flour a 9-inch cake pan and press dough into pan to make a crust form. Bake at 350 degrees farenheit for 6-8 minutes (it will darken), scour the bottom with melted chocolate and set aside until needed.
5. FOR THE MERINGUE: Whip the egg whites until stiff peaks form, slowly incorporate the sugar. Set aside until needed.
6. ASSEMBLING/BAKING THE PIE: Pour the custard into the crust and top with meringue. Bake at 325 degrees farenheit until meringue is golden at the edges, about 12-20 minutes. Sprinkle with ground coffee and chocolate shavings and refrigerate for at least 8 hours before serving. Eat cold.
Title: Gluten Free/Sugar Free Strawberry Shortcake
Ingredients:
- 1/2 butter
- 1/2 Splenda sugar substitute
- 1/2 stevia
- 3 eggs
- 1 vanilla
- 1 1/2 cornstarch
- 1/2 potato starch
- 1/2 baking powder
- 1 1/4
Instructions:
1. Preheat oven to 375`F. Grease a 12 muffin pan.
2. In a large bowl cream butter and splenda and stevia using mixer.
3. Add the eggs, egg white and vanilla. Beat until slightly thickened.
4. Add baking powder, cornstarch and baking powder slowly while mixing.
5. Mix until well blended.
6. Fill the bake for 15 minutes. (Test with a toothpick).
7. Remove from the pan while still warm.
8. Serve topped with strawberries and whipped cream.
Title: Cherry Delight
Ingredients:
- 15 graham crackers
- 3 butter
- 24 marshmallows
- 1/2 milk
- 1/2 vanilla
- 1 cherry pie filling
- 1
Instructions:
1. Combine graham cracker crumbs and the melted butter.
2. Pack half of that mixture in bottom of 8x8 dish.
3. Melt marshmallows in milk in double boiler and let cool.
4. Add whipped cream and 1 teaspoon of vanilla to marshmallow mixture.
5. Pour half of the marshmallow mixture over the graham cracker crumbs.
6. Then pour all of the cherry pie filling over that.
7. Add the rest of the marshmallow mixture on top of pie filling.
8. Top with the rest of graham cracker crumbs.
9. Chill overnight.
Title: Zuccotto
Ingredients:
- 20 brandy
- 2 maraschino juice
- 2 hazelnuts
- 60 dark chocolate
- 60 icing sugar
- 90
- 300
- 1/4
Instructions:
1. Cut cake in slices 1 cm (1/2") thick, cut each slice on the diagonal, making two triangular sections - this is so it will fit into 5 cup round based pudding basin.
2. Combine brandy and Maraschino; carefully brush one side of each section of cake with this mixture.
3. Place sections of cake unbrushed side against sides of tin, against the inside of.
4. pudding bowl which as been lined with a layer of damp muslin; make sure the narrowest end of cake is on the bottom.
5. Repeat process until the inside of the bowl is completely lined with cake; alternate crust and non-crust sides of cake to give striped effect; fill the gaps with pieces of moistened cake; trim edges of cake so they are level with top of basin; the left over cake will cover top when filled.
6. Place almonds on oven tray, bake in moderate oven 5 minutes or until pale brown; remove from oven, cool.
7. Chop almonds and hazelnuts roughly; chop 30g (1oz) chocolate, put aside; melt remaining chocolate in top of double saucepan over hot water.
8. Whip together cream and sifted icing sugar until firms peaks form; fold nuts into mixture, divide mixture in half, fold chopped chocolate through one half and melted chocolate through the other.
9. Spoon white cream mixture evenly over the entire cake surface, leaving a cavity in the centre of the bowl; spoon chocolate mixture into cavity.
10. Moisten remaining cake with left over liqueur, arrange on top to cover surface completely; cover bowl and refrigerate overnight.
11. Turn out carefully onto serving plate; if desired, dust top with combined sifted icing sugar and cocoa about one teaspoon of each.
Title: Candy Cane Cookies
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1 egg
- 1 lemon rind
- 1 vanilla
- 1/4 milk
- 2 3/4 flour
- 3 baking powder
- 1 salt
- 3/4 cinnamon
- 1/8 nutmeg
Instructions:
1. Cream the butter and sugar till fluffy.
2. Beat in the egg, lemon rind, and vanilla.
3. Add the milk alternately with the dry ingredients.
4. Put one-half of the dough in a medium bowl and add a few drops of red food coloring till color desired; leave the other white.
5. Roll strips, one of each color, the size of a pencil and about 5" long.
6. Put them side by side.
7. Pinch together and twist into a rope and shape into a candy cane.
8. Place 1" apart on ungreased sheet.
9. Bake 350 degrees for 10 minutes.
Title: Ambrosia Pudding
Ingredients:
- 1 mandarin orange segments
- 1/2 crushed pineapple
- 1 bananas
- 1 1/2 flaked coconut
- 2
Instructions:
1. Prepare JUNKET Danish Dessert, AS A PUDDING, according to directions on package, then allow to cool slightly.
2. Fold in orange segments, pineapple & bananas.
3. Pour into serving bowl, & chill at least 4 hours until firm.
4. If desired, garnish with toasted coconut just before serving.
Title: Rocky Road Nutella Treats
Ingredients:
- 1/4 unsalted butter
- 1 miniature marshmallows
- 2/3 vanilla extract
- 1 1/2 marshmallow cream
- 6 miniature marshmallow
- 1 pecans
- 1
- 1/2
- 1/3
Instructions:
1. Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
2. In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
3. Stir in Nutella and vanilla and continue stirring until smooth; remove from heat.
4. Stir in cereal and press mixture into prepared baking dish.
5. Spread Fluff evenly over top and scatter with mini marshmallows, pecans, and chocolate chips; gently press down so they stick.
6. Let cool completely, remove foil; cut into 24 squares.
Title: Chocolate Kisses Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 1 3/4 flour
- 1 pecans
- 1 powdered sugar
- 1
Instructions:
1. Cream butter, sugar and vanilla together. Add flour gradually until well blended; stir in pecans. Cover and chill the dough.
2. Mold about 1 teaspoon of cookie dough around each unwrapped chocolate kiss, covering candy.
3. Bake at 375 degrees until they turn a golden brown around the edges, about 10 minutes. When Completely cool, dust with powdered sugar. Store in airtight container.
Title: Guava Chiffon Cake
Ingredients:
- 2 3/4 cake flour
- 2/3 sugar
- 4 baking powder
- 1 salt
- 1/2 water
- 1/2 frozen guava juice concentrate
- 3/4 vanilla
- 5 cream of tartar
- 2 sugar
- 2 -3 guava
- 7 sugar
- 1/2 frozen guava juice concentrate
- 1/2 vanilla
- 4 cornstarch
- 1/2 water
- 3/4 salt
- 1 guava juice
- 1/4 lemon juice
- 2 butter
- 1/2
- 1
- 12
- 1
Instructions:
1. Cake:
2. Preheat oven to 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.
3. To make batter, sift together cake flour, sugar, baking powder and salt.
4. Make a well in the center; add oil, water, guava juice, egg yolks and vanilla.
5. Beat with a spoon until mixture is smooth.
6. Add food coloring.
7. Set aside.
8. To make meringue, beat egg whites with cream of tartar until soft peaks form.
9. Gradually beat in 1/2 cup sugar until stiff.
10. Gently fold batter into meringue until barely mixed.
11. Pour into pan.
12. Bake 35-40 minutes, until a pick inserted in the center comes out clean.
13. Remove from oven and invert on a rack to cool completely.
14. Remove from pan gently.
15. Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
16. Frosting:
17. Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
18. Remove from heat and chill.
19. Whip cream and vanilla, then fold into guava mixture.
20. Frost sides of cake; cover top with guava topping.
21. Makes enough to frost one cake.
22. If layering an 11-by-13-inch cake, double this recipe.
23. Topping:
24. Mix cornstarch with water to dissolve all lumps.
25. Add salt, guava and lemon juices and egg yolk.
26. Cook over low heat until thick, stirring constantly.
27. Remove from heat and add butter.
28. Spread when slightly cooled but still warm.
Title: Apples- on- A - Spit
Ingredients:
- 4 baking apples
- 1/3 butter
- 1/2 honey
- 1/2 cinnamon
- 1/2 nutmeg
Instructions:
1. Peel apples,but do not core.
2. Center on rotisserie spit, Brush with melted butter,Then Grill apples frequently with remaining butter Mixed with honey and spices, for 30-35 minutes or untill apples are tender.
3. Remove from spit, quarter and remove cores: SERVE warm with whipped cream flavored with a few drops of almond extract!
Title: Peppermint Cream Sauce
Ingredients:
- 1 1/2 marshmallow cream
- 1 1/2
- 1
Instructions:
1. In a medium saucepan, combine all ingredients.
2. Stir constantly with a wooden spoon.
3. Cook over medium heat until smooth.
4. Remove from heat.
5. Pour into an airtight container and place in refrigerator.
6. Serve over ice cream or cake.
Title: Josefina's Pumpkin Empanaditas
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 salt
- 1/4 clove
- 1/2 cinnamon
- 1/4 sugar
- 6 cold water
- 5 butter
- 1 dark brown sugar
- 1/2 cinnamon
- 1 clove
- 1/4 pumpkin puree
- 1 egg
- 1 water
- 1
Instructions:
1. Pastry: Measure flour, baking powder, salt, spices, and sugar into medium mixing bowl. Stir. Cut lard into 12 pieces and drop into flour mixture. Cut lard in with a pastry blender until crumbly. Pour in water and mix with a fork until dough begins to form a ball. Mold dough into a smooth ball with hands, adding a sprinkle of water if needed. Wrap in waxed paper and chill 1 hour.
2. Filling: Melt butter in saucepan over low heat. Add sugar, spices, and pumpkin and stir until smooth. Stir over low heat 10 to 15 minutes, until mixture thickens. Pour into a bowl and let cool to room temperature. Then chill, uncovered, in refrigerator until completely cold.
3. Egg Wash: Crack egg into a small bowl. Beat with whisk and stir in water. Set aside.
4. Preheat oven to 375°F Divide dough in half and pat into 2 balls. Rewrap and refrigerate 1 ball. Flatten other ball with hand, then roll disk to 1/4 inch thick on lightly floured surface. Cut 4 inch circles with cookie cutter; reroll and cut scraps.
5. Use pastry brush to paint egg wash around the edge of each circle. Put about 1 tablespoon filling in center of each circle, and fold in half over filling. Press edges with fingers, then crimp with floured tines of a fork. Place empanaditas 1 inch apart on ungreased cookie sheet. Repeat with other half of dough and filling.
6. Brush tops of empanaditas with egg wash and prick center of each with fork to form steam vents. Bake 15 to 20 mintues, or until lightly browned. Remove from oven and sprinkle with a bit of sugar while still hot. Allow to cool for several minutes before serving; filling will remain very hot.
Title: Cranberry Nut Pie
Ingredients:
- 1 1/2 raw cranberries
- 1/2 brown sugar
- 1/4 walnuts
- 1 egg
- 2/3 white sugar
- 1/2 flour
- 1/3 margarine
- 1
Instructions:
1. Spread the berries on bottom of the pie shell.
2. Sprinkle brown sugar over the cranberrys, then sprinkle the nuts on.
3. Beat the egg, add white sugar, flour and melted margarine. Mix or whisk well and spread over the cranberrys, brown sugar and nuts.
4. Bake at 325* for about 45 minutes (I bake a little longer), until the topping is nicely browned, not dark brown.
5. Serve warm with ice cream or whipped topping. This is also good cold.
Title: Alan's Favorite Triple-Layer Birthday Cake
Ingredients:
- 3/4 sugar
- 2 salt
- 1 1/2 cake flour
- 3 cinnamon
- 1/2 clove
- 1/8 baking powder
- 4 water
- 1 1/4 nutmeg
- 4 baking soda
- 1/2 confectioners' sugar
- 1/8 lemon juice
- 2 butter
- 1/8
- 3
- 1
Instructions:
1. After mixing the Crisco, sugar, salt, cake flour, baking powder, 1 1/4 cups water & egg whites together, divide evenly into 3 soup bowls, so that you can add something different to each layer.
2. In the 1st layer add 1/2 teaspoon almond flavor.
3. In the 2nd layer add 3 drops red food coloring & 1/2 teaspoon vanilla.
4. In the 3rd layer add 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg, 1/8 teaspoon baking soda, 2 tablespoons cocoa & 2 tablespoons water.
5. Grease & lightly flour 3 round layer cake pans & pour contents of each bowl into each pan.
6. Bake in preheated oven at 360 degrees about 30 minutes or until when the cake is punctured with a wooden toothpick the toothpick comes out clean with no cake crumbs sticking to the toothpick.
7. Do not open oven door prior to 30 minutes, or the cake may fall.
8. Place a cake plate on top of the brown layer & turn upside down, so that the cake will easily drop out of the pan onto the cake plate.
9. Spread a thin layer of icing on top of the brown layer.
10. Carefully drop the pink layer on top of the iced brown layer, & then spread a thin layer of icing on top of the pink layer.
11. Carefully drop the white layer on top of the pink layer, & then thickly ice the entire cake on top & around the sides.
12. Place cake, uncovered, into refrigerator so that the icing will become even more firm.
13. Also, do not allow icing to be too runny, as it must be very firm.
14. Remember, you may use canned/store bought icing if you desire.
Title: Fat Free Butterscotch Whip Dip
Ingredients:
- 1 sugar-free fat-free butterscotch pudding
- 1 1/2 skim milk
- 2 1/2 nonfat milk
- 1 fat-free cool whip
- 1 vanilla
- cinnamon
Instructions:
1. Make pudding according to box directions omitting 1/2 cup of milk. Use electric beater for fast results.Make sure to get all lumps out.
2. Mix vanilla cinnamon and cool whip to pudding. I found folding in a little at a time works best.Fluff up with beater.
3. Set in fridge for 2 hours or overnight(If left overnight flavors blend well.
4. Serve with sliced apples,salted pretzel sticks,cubed pound cake or angel food cake,snackwell shortbread cookies. Makes a wonderful display for showers and holiday buffets.
5. If you want to be extra naughty you can drizzle low fat carmel sauce for decoration.Or add a shot of butterscotch shnappes if you want to be really evil !
6. Enjoy.
Title: Christmas Walnut Snowballs
Ingredients:
- 1 butter
- 1 1/2 ground walnuts
- 1 vanilla
- 3 all-purpose flour
- 1 milk
- 1 1/2 powdered sugar
Instructions:
1. In a large bowl, combine all ingredients together just until blended.
2. If it seems a bit dry, add the 1 tablespoon of milk.
3. Roll into approximately 1 inch balls and place on an ungreased baking sheet.
4. Bake at 375F for 20 minutes. Oven times may vary so checking your cookies after about 12 minutes or so may be necessary so your cookies do not overbake/This is the temp and time my grandmother had on the recipe but seeing as the temp is a bit high I would check them periodically.
5. When cookies are lukewarm, roll in powdered sugar.
6. When completely cooled, you can roll again in the powdered sugar for even sweeter and"snowier" cookies, if you like.
7. Note; If you prefer rum balls, you may add a tablespoon of rum {or more if you want really happy cookies} to the mixture before baking.
Title: Roasted or Grilled Ginger Papaya
Ingredients:
- 2 papayas
- 1/3 honey
- 1 fresh ginger
Instructions:
1. For roasted papaya:
2. Preheat the oven to 350 degrees F, and spray a baking sheet with cooking spray.
3. Combine the honey and ginger, and brush over the papayas.
4. Place on the baking sheet, cut side up, and bake 15 minutes, or until nicely browned.
5. Serve warm.
6. For grilled papaya:
7. Preheat a grill or indoor grill pan to medium-high heat. If using a grill pan, spray it with cooking spray.
8. Combine the honey and ginger and set aside.
9. Place the papayas on the grill (or grill pan), cut sides down, and grill 4 minutes. When you turn the papayas cut-side up, brush the honey mixture over the papayas, and grill 4 more minutes.
10. Serve warm.
Title: Napoleon De Banano Y Mango (Hojaldre)
Ingredients:
- 3 salt
- 1 sugar
- 1/3 flour
- 2 milk
- 1 dark rum
- 1 vanilla bean
- 1 butter
- 1 heavy cream
- 1/4 puff pastry
- 1 brown sugar
- 1 butter
- 2 lime
- 1 bananas
- 3 mango
- 1 powdered sugar
- 2 cinnamon
- 1/2
Instructions:
1. CUSTARD CREAM:
2. In a small bowl, whisk together the egg yolks, salt, and half of the granulated sugar until the sugar dissolves. Whisk in the flour.
3. In a small saucepan, combine the milk, rum and the remaining sugar. Scrape the vanilla seeds from the split pod into the pan. Bring the mixture to a boil over high heat.
4. Slowly pour half of the hot mixture into the egg mixture, whisking constantly so the eggs don't cook.
5. Reduce the heat to medium and pour the tempered egg mixture back into the saucepan, whisking constantly. Continue to whisk until the cream comes to a boil and thickens, about 1 or 2 minutes.
6. Remove from heat and add the butter, whisk until melted and combined. Pour into a bowl, put plastic wrap on surface of cream, then refrigerate until ready to assemble.
7. When ready to assemble, fold the WHIPPED cream into the custard cream.
8. FOR THE PASTY & FILLING:
9. Preheat the oven to 350°F.
10. Cut the pastry sheet into nine 3 inch squares. Prick each piece with a fork about 10-15 times to keep dough from rising too much when baked. Place on a baking sheet and bake until golden brown - about 20-25 minutes.
11. Carefully slice each square horizontally into two layers. Set aside.
12. In a small saucepan, melt the butter, lime juice and brown sugar over medium heat, stirring. Pour into a medium bowl.
13. Peel the bananas then quarter them by cutting in half crosswise, then again lengthwise. Peel the mango and cut the flesh away from the pit. Slice the flesh into twelve 1/2 inch thick slices.
14. Add the bananas and mangoes to the butter sauce, tossing to coat. Grill the bananas and mangoes over low heat, without turning, until grill marks are visible -about 2 minutes. Remove and set aside.
15. To assemble: If not already done, fold the WHIPPED cream into he custard cream. Place a layer of pastry on each plate. Spoon some custard cream on top. Place a piece of banana and a piece of mango on the cream. Top with another rlayer of pastry and repeat. Add a third pastry layer on top Put powdered sugar and cinnamon in a small sieve and dust the tops of the Napoleons by tapping on the side of the sieve. Serve immediately.
Title: Apple and Cranberry Crisp
Ingredients:
- 12 apples
- 1/4 sugar
- 3 flour
- 1/4 dried cranberries
- 1 butter
- 1/4 sugar
- 1/2 oats
- 1/2 flour
- 1/4
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. To make filling, peel and core apples. Cut into bite-size chunks. Combine with all other filling ingredients. Spoon into generously buttered ramekins.
3. To make topping, combine all ingredients. Using fingers, crumble butter until mixture resembles peas. Spoon generous 2 Tbs. on top of each apple-filled ramekin. Place ramekins on baking sheet. Bake for 35-45 minutes, until browned on top.
Title: Greystone Classic Carrot Cake
Ingredients:
- 2 light brown sugar
- 1/2 buttermilk
- 1/2 honey
- 1/4 eggs
- 3 flour
- 2 cinnamon
- 1 1/2 salt
- 1/2 baking soda
- 1 lemon zest
- 1 carrots
- 2 raisins
- 1/2 walnuts
- 1/2 cream cheese
- 8 sweet butter
- 4 powdered sugar
- 2 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and lightly flour two 8-inch cake pans.
3. Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
4. Beat until light.
5. Sift together flour, cinnamon, salt and baking soda.
6. Add this gradually to the egg mixture.
7. Stir in lemon zest, grated carrots, raisins, and walnuts.
8. Pour into prepared pans; distribute evenly.
9. Bake for 30-35 minutes.
10. Center will spring back when lightly pressed.
11. Turn onto rack to cool.
12. While cakes are cooling; prepare frosting.
13. For icing: Mix all ingredients well and chill 1 hour before frosting the cake.