lumicero/recipes-ing2inst huggingface dataset:
Title: Orange-Cranberry-Date Pumpkin Cake
Ingredients:
- 1 pumpkin puree
- 2 eggs
- 1/2 vanilla
- 1 dark brown sugar
- 1/2 granulated sugar
- 1/4 - 1/2 orange zest
- 1 -2 fresh ginger
- 2 whole wheat flour
- 3/4 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 ground cinnamon
- 1 ground ginger
- 1 ground nutmeg
- 1/2 ground cardamom
- 1/2 allspice
- 1/4 - 1/2 dried cranberries
- 1/4 - 1/2 dates
- 1/4 - 1/2 pecans
- 4 confectioners' sugar
- 3 butter
- 1/2 vanilla
- 1 orange zest
- 1/2 ground nutmeg
- 1 1/2 - 2 confectioners' sugar
- 1/4 pecans
- 2 white chocolate chips
- 1 butter
- 1/4 ground nutmeg
- 1/8 orange zest
- 1 milk
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 350°F Grease a loaf pan.
2. In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
3. In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
4. Stir in cranberries, dates, and pecans, if desired.
5. Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
6. Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
7. To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
8. Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner’s sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
9. Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner’s sugar until smooth. Drizzle over cake.
10. Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
11. To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.
Title: Brownie Trifle
Ingredients:
- 1 instant chocolate fudge pudding
- 1/4 chocolate
- 1
- 8
- 1
Instructions:
1. Prepare brownie mix according to directions.
2. Bake in a 13 x 9 x 2 inch pan.
3. Prick top of warm brownies at 1 inch intervals with a wooden pick and brush with liquor if disired.
4. Cool and crumble.
5. Prepare chocolate pudding according to directions, omitting chilling.
6. Place 1/2 of crumbled brownies in bottom of a 3- quart glass bowl.
7. Top with half of pudding, crushed candy bars, and whipped topping.
8. Repeat layers.
9. Cover and chill at least 8 hours.
Title: Apple Oatmeal Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1/2 egg
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 quick-cooking oats
- 1 1/2
Instructions:
1. Soak apples in boiling water for 20 minutes to rehydrate; drain.
2. Heat oven to 350 degrees F. Lightly spray cookie sheets with vegetable pan spray.
3. In a large bowl, cream butter with both surgars. Add vanilla and egg; blend well.
4. Stir in flour, baking powder, salt, and oats; mix well.
5. Stir in apples.
6. Spray a 1 oz. cookie scoop or tablespoon with vegetable pan spray and drop dough on prepared pans.
7. Bake 15-18 minutes or until edges are light golden brown.
Title: Peach and Berry Crumble
Ingredients:
- 1 dried sweetened cranberries
- 1/3 cornstarch
- 2 water
- 2 vanilla extract
- 1/2 quick-cooking oats
- 1/3 sugar
- 1/4 flour
- 1 ground cinnamon
- 1/4 light margarine
- 2
Instructions:
1. Preheat oven to 350°F.
2. Lightly spray a nonstick 8"x4" loaf pan with vegetable oil spray.
3. In a medium bowl, stir together the peaches, cranberries, cornstarch, orange juice, and vanilla until the cornstarch is dissolved.
4. Pour the peach mixture into the pan.
5. In a small bowl, combine the remaining ingredients except the margarine; using two knives or pastry blender, cut the margarine into the oat mixture until it has a coarse texture and the pieces are about the size of small peas.
6. Sprinkle over the peach mixture.
7. Bake for 25 minutes or until the peaches are tender.
8. Remove from the oven.
9. Preheat the broiler.
10. Broil the crumble for 3 or 4 minutes or until the topping begins to brown.
11. Remove from the broiler and let stand for about 30 minutes to allow the flavors to blend.
Title: Pink Coconut Snowball Cakes
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 3 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 buttermilk
- 1 1/2 vanilla
- 1 1/2 flaked coconut
- 1/2 butter
- 12 cream cheese
- 1 vanilla extract
- 2 powdered sugar
- 2 1/2 flaked coconut
Instructions:
1. Make the cupcakes:
2. Heat oven to 350°F; prepare 10 large size muffin tins. I suggest not using paper liners for this. If you do you will have to remove them before frosting.
3. Beat butter and sugar in a mixing bowl until light and fluffy, about five minutes.
4. Beat in eggs, one at a time.
5. Beat well.
6. Sift flour with baking powder and soda.
7. Add 1/4 of the flour mixture to the butter mixture, then add vanilla and 1/3 of the buttermilk.
8. Repeat, beginning and ending with flour mixture. Scrap well after each addition.
9. Fold in coconut.
10. Pour batter into muffin cups. Bake about 18-20 minutes until toothpick comes out clean.
11. Cool in tins about 5 minutes. Remove and cool completely. If you used paper liners, remove the liners.
12. Make the frosting:
13. Combine butter, cream cheese, vanilla and sugar in a large bowl and beat until smooth and spreadable. Add a drop of food coloring and blend to make a light pink frosting.
14. To make the snowballs:
15. When cupcakes are cool, freeze them on parchment paper about 20 minutes.
16. Spread a thick, even layer of frosting all over each cupcake, sides and bottom too.
17. Freeze on parchment again for at least 30 minutes, up to 1 day.
18. Spread a second, thick, even layer of frosting all over them.
19. Sprinkle generously with coconut, about 1/4 cup per snowball.
Title: Carrot Cake With Cream Cheese Frosting - Gluten Free
Ingredients:
- 3 eggs
- 1 brown sugar
- 1 1/4 bicarbonate of soda
- 1 1/2 salt
- 1 ground cinnamon
- 1 pecans
- 2 carrots
- 3/4 cream cheese
- 1 2/3 butter
- 125
- 30
- 1
- 2
Instructions:
1. Preheat the oven to 180°C (350°F )Grease a deep 23cm square cake tin and line the base and sides with baking paper.
2. Combine the eggs, oil and brown sugar in a large bowl.
3. Add the sifted flour, soda, salt and cinnamon. Beat with electric beaters until the mixture is smooth.
4. Add the nuts and carrots and mix through well.
5. Pour the mixture into the prepared tin and bake for 45 minutes. A skewer should come out clean when inserted into the centre of the cake.
6. Allow the cake to rest in the tin for 20 minutes before turning out onto a wire rack to cool.
7. To make the frosting. Beat the cream cheese, butter, icing sugar and orange juice until the mixture is smooth and spreadable.
8. Spread the icing over the cake.
9. Decorate the cake with some extra chopped pecans or some orange or lemon zest if desired.
Title: Tartine Bakery’s Chocolate Pudding
Ingredients:
- 1 3/4 heavy cream
- 1/2 heavy cream
- 2 cornstarch
- 1/4 sugar
- 3/4 cocoa powder
- 3 eggs
- 3 salt
- 1/4 bittersweet chocolate
- 2 1/2
Instructions:
1. Place a fine-mesh sieve over a large heat-proof container.
2. In a saucepan, combine the milk and cream; heat to just under a boil.
3. Meanwhile, in a mixing bowl, combine the cornstarch and sugar; sift in the cocoa powder; whisk until blended.
4. In another bowl, whisk the eggs with the salt until blended, then add to the sugar mixture and whisk until well combined.
5. Slowly add half of the hot milk mixture to the egg mixture while whisking constantly.
6. Pour the combined egg mixture back into the pan with the rest of the milk mixture; cook over medium heat, whisking constantly, until the mixture has visibly thickened and reads 208° on a thermometer, should take about 5-7 minutes, depending on how cold your eggs are.
7. Immediately pour the contents of the pan through the sieve.
8. Add the chocolate and let the heat of the milk/egg mixture melt it.
9. When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible.
10. Stop the blender and scrape down the sides of the container with a rubber spatula.
11. Immediately portion pudding into individual cups; let cool, and serve at room temperature, topped with whipped cream.
12. The pudding will keep, well covered, in the refrigerator for up to 4 days.
Title: Baked Rice Pudding
Ingredients:
- 2 arborio rice
- 1/3 sugar
- 8 whole nutmeg
- 4 heavy cream
- cinnamon
Instructions:
1. Preheat oven to 325 degrees F with rack in center of oven.
2. Butter 4 (6 oz) ramekins.
3. Add 1/2 cup milk, 4 tsp rice, 2 tsp sugar, and a pinch of salt to each ramekin.
4. Finely grate a little nutmeg over each, then stir to combine.
5. Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-browned, about 1 hour (a skin will form).
6. Cool puddings in ramekins on a rack, about 1 hour.
7. Discard skin from top of puddings, then stir 1 TBSP cream into each.
8. Puddings can be served at room temperature or chilled.
9. If desired, chill puddings, covered, at least 30 minutes.
10. **Note: Rice pudding can be chilled up to 3 days before serving.
Title: Sugar and Spice Pie Crust
Ingredients:
- 1 1/2 all-purpose flour
- 1 whole wheat flour
- 1/4 salt
- 1/2 baking powder
- 6 sugar
- 8 unsalted butter
- 4 -6 Egg Beaters egg substitute
- 1 ground cinnamon
- 1/2 nutmeg
- 1/2 ground cloves
Instructions:
1. Combine the dry ingredients (flour, salt, baking powder, sugar, and spices) in the work bowl. Pulse 3 times at 1-second intervals to mix. Cut the butter into one tablespoon pieces and add it to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a course-ground cornmeal, and no pieces of butter remain visible – about 15 pulses in all. Scatter the minimum amount of egg beaters (4 tablespoons) on the butter and flour mixture and pulse 5 or 6 times – the dough should begin holding together. If the mixture appears dry and crumbly, add the remaining egg beaters, 1 tablespoon at a time, until the dough holds together easily.
2. Turn the dough out onto a lightly floured surface and form it into two equal disks. Sandwich the disks between two pieces of plastic wrap and press it into a 6-inch circle Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
Title: Chocolate Oatmeal Cookies (No Bakes)
Ingredients:
- 2 sugar
- 2 milk
- 1/2 butter
- 1/2 crunchy peanut butter
- 1 crunchy peanut butter
- 1 vanilla
- 3 oatmeal
Instructions:
1. Bring sugar, cocoa, milk and butter to a hard boil and cook for 90 seconds.
2. Stir in peanut butter, vanilla and oatmeal.
3. Drop by heaping teaspoons onto waxed paper.
Title: Crock-Pot Chocolate Bread Pudding
Ingredients:
- 10 blueberries
- 1/2 craisins
- 1/2 milk
- 1 3/4 sugar
- 1/2 Splenda sugar substitute
- 1/3 vanilla extract
- 1/2 eggs
- 4 ice cream
Instructions:
1. Spray to inside of the slow cooker insert with cooking spray.
2. Place the bread, dried fruit & choc chips in the cooker.
3. Beat the milk, eggs, sugar, cocoa & extractuntil combined and then pour over bread mixture, pushing the bread cubes into the liquid to coat.
4. Cover & cook on low for 2 1/2-3 hours or until set.
Title: Pockets of Lemon Cake
Ingredients:
- 1 shortening
- 1 1/4 flour
- 1/3 water
- 4
- 1
Instructions:
1. Preheat oven to 350°F Grease and lightly flour a 13 x 9-inch pan.
2. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.
3. Bake 30 to 40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled.
4. Completely cool cake. Combine frosting and whipped topping in medium bowl; blend well. Spread over cake. Refrigerate.
Title: Five Flavor Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 3 vegetable shortening
- 5 sugar
- 3 eggs
- 1/2 all-purpose flour
- 1 baking powder
- 1 milk
- 1 vanilla extract
- 1
Instructions:
1. Cream butter, shorting and sugar until light and fluffy.
2. Add eggs which have been beaten until lemon colored.
3. Combine flour and baking powder and add to creamed mixture, alternating with milk.
4. Stir in flavorings.
5. Spoon mixture into greased and floured 10" tube pan and bake at 325 degrees for 1 1/2 hours or until cake test done.
6. Cool in pan 10 minutes before turning out.
Title: Apple Cinnamon Streusel Muffins - Sugar Free
Ingredients:
- 2 eggs
- 1/4 apples
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 1 3/4 cinnamon
- 2 salt
- 1 Splenda granular
- 1/2 all-purpose flour
- 3/4 Splenda granular
- 1/4 margarine
- 1/2
- 1/4
Instructions:
1. Beat eggs well. Stir in veg. oil, sour milk, and diced apples.
2. Sift dry ingredients together. Set aside.
3. Streusel Topping:
4. Combine flour and Splenda. Rub in the margarine.
5. Pour in the semiliquid ingredients into a well made in the center of the dry ingredients. Stir quickly just until moistened. Spoon the muffin mixture in 18 greased muffin cups, 3/4 full and sprinkle with the struesel topping.
6. Bake at 350 F(180 C) for approximately 15 minutes, or until knife inserted in muffin comes out clean.
Title: A Perfect Sugar Cookie
Ingredients:
- 3/4 butter
- 1 confectioners' sugar
- 1 white sugar
- 1 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/2 cream of tartar
- 4 baking soda
- 1 salt
- 1 white sugar
- 1
- 1/2
Instructions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Sift together the flour, cream of tartar, baking soda and salt; set aside.
3. In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended.
4. Stir in the eggs, vanilla and lemon extracts.
5. Gradually mix in the dry ingredients until well blended.
6. Roll the dough into walnut sized balls.
7. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
8. Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Title: Apple Cinnamon Cake
Ingredients:
- 1 egg
- 1 water
- 1/2 butter
- 1/4 apple
- 2 cinnamon
- 1 sugar
- 1
- 1/4
Instructions:
1. Preheat oven to the directions on the cake box.
2. Mix cake mix to direction on box. Butter a 9 by 9 inch cake pan.
3. Arrange diced apple on top of the cake and sprinkle liberally with cinnamon and sugar.
4. Bake 20-25 minutes or until cake is done. Serve warm.
Title: Sticky Toffee Pudding
Ingredients:
- 8 dates
- 1 boiling water
- 1/2 unsalted butter
- 1 golden brown sugar
- 4 eggs
- 1 3/4 self-rising flour
- 2 instant coffee granules
- 1 baking soda
- confectioners' sugar
- vanilla ice cream
Instructions:
1. Preheat oven to 350°F.
2. Butter 9-inch-diameter springform pan.
3. Line bottom of pan with parchment paper; butter parchment.
4. Place the chopped dates in a small bowl; pour 1 cup boiling water over dates and let cool, about 1 hour.
5. Using electric mixer, beat butter and sugar in large bowl to blend; add 2 eggs, 1 at a time, beating well after each addition.
6. Add half of flour and beat to blend.
7. Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
8. Add remaining flour and beat until blended.
9. Combine instant coffee and baking soda in small bowl.
10. Pour into date mixture, stirring to dissolve coffee granules.
11. Add date mixture to batter and beat to blend.
12. Pour batter into prepared pan.
13. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
14. Cool pudding until just warm; unmold; sprinkle with powdered sugar.
15. Cut into wedges and serve with whipped cream (or a scoop of vanilla ice cream per serving) and caramel sauce.
Title: Moustalevria (Grape Wine Pudding)
Ingredients:
- 8 semolina
- 1 flour
- 1/4 sugar
Instructions:
1. Bring the mousto to a boil.
2. Place the ash in a cheese cloth and tie it.
3. Place the sealed cheese cloth in with the boiling mousto for 10 minutes.
4. This is done to reduce the bitterness of the wine.
5. If the mousto begins to froth, scoop it off the top and discard.
6. Let the mousto sit and then strain once the residue has settled to the bottom.
7. Remove the ash.
8. Taste the mousto and if it is not sweet enough add sugar to your discretion.
9. Let it continue to boil for an additional 30 minutes.
10. Then let the mousto sit until it has cooled and throw in the semolina or flour and beat with a wooden spoon.
11. Place the mousto in plates and let it set.
12. Garnish with chopped almonds or walnuts and sprinkle sesame seeds and cinnamon.
Title: Lemon Zucchini Bars
Ingredients:
- 1 1/4 sugar
- 1 eggs
- 3 lemon zest
- 2 fresh lemon juice
- 1/4 raw zucchini
- 1 3/4 flour
- 2 baking powder
- 1/4 baking soda
- 2 salt
- 1 confectioners' sugar
- 1/3
Instructions:
1. In a large bowl combine sugar, oil, eggs, lemon zest and lemon juice,mix well.
2. Stir in shredded zucchini.
3. Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
4. Gradually add this mixture to the zucchini mixture. Mix throughly.
5. Pour into greased 9x13 pan.
6. Bake 350 for 45-50 minutes.
7. Cool, dust with confectioners sugar.
8. Or if you like a lemon glaze for the topping:
9. 1/2 cup sugar, zest of one lemon, juice of one lemon.In a saucepan bring to a boil, when cake is warm, poke holes in top with a toothpick brush with glaze.
Title: Almond Biscotti Cookies
Ingredients:
- 1/2 margarine
- 1/2 granulated sugar
- 2 eggs
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1
Instructions:
1. Preheat the oven to 350°F
2. Cream together the margarine and sugar together then add the eggs.
3. Combine together the flour, baking powder and salt, then add 1/3 at a time to the butter mixture, mixing well.
4. Add the slice almonds, and mix gently by hand. Divide the dough in half, roll and flatten into a log shape.
5. Cook on an ungreased cookie sheet for 25 - 30 minutes, or until the logs have colour.
6. Cool for 10 minutes, then cut the log into slices then place the slices back on the cookie sheet and bake for a further 8 minutes per side until they have colour.
7. Cool on a rack then place in a cookie tin.
Title: Romantic Pear Dessert
Ingredients:
- 2 pears
- 1 white wine
- 4 sugar
- 1 vanilla extract
- 1 lemon
Instructions:
1. Boil the pears with the wine, 4 tbsps of sugar, vanilla extract and lemon slice in 1 l of water for about 30 minutes.
2. Leave to cool, then keep in the fridge for about 8 hours (make it in the morning if you are going to serve it at dinner, or the night before if you want to serve it for lunch).
3. Then, peel the pears and gently remove the seeds, starting from the bottom. You need pears that still have their stem for best visual results.
4. Serve on a white plate, with caramelised sugar and/or black currant sauce.
5. To make black currant sauce, heat black currants with sugar in an amount equal to half or all of the currants, according to preference, over medium heat, stirring constantly to mash the fruit, for about 10 mins, or until they reach the consistency of a thick sauce.
6. To make caramelised sugar, heat sugar over low heat until it melts and becomes golden brown.
Title: Lemon Delight Pie
Ingredients:
- 1 flour
- 1/2 butter
- 1 sugar
- 1 cream cheese
- 8 powdered sugar
- 1 milk
- 1 vanilla
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. In medium mixing bowl combine flour, butter and sugar with fork until crumbly. Press into ungreased 9 x 13 baking dish. Bake for 20 minutes or until slightly golden brown. While crust is baking beat cream cheese and powdered sugar until smooth. When crust is done baking throw it in the fridge for about 30 minutes to cool it off quickly. When it is cool to the touch spread cream cheese mixture over crust, next the pie filling and top Dream Whip prepared according to package.
Title: Kahlua Chocolate Cake
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 1 eggs
- 4 water
- 1/4 Kahlua
- 1/2 dark chocolate
- 3/4
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and flour a 10 inch Bundt pan (or a 9" x 13" pan).
3. In a large bowl, combine cake mix and pudding mix.
4. Mix in eggs, water, vegetable oil and Kahlua. Blend thoroughly.
5. Bake in preheated oven for 60 minutes or until toothpick inserted into cake comes out without batter.
6. Cool for 10 minutes in the pan, then invert onto a serving dish.
7. Prick top and sides of cake. Drizzle chocolate syrup over the top and sides.
8. Store and serve cake at room temperature.
Title: Jam Filled Oat Bran Muffins
Ingredients:
- 2 flax seeds
- 6 water
- 2 whole wheat pastry flour
- 1 unbleached white flour
- 1/2 light brown sugar
- 4 dark brown sugar
- 1 baking powder
- 1/2 ground cinnamon
- 1 1/4 salt
- 1/3 soymilk
- 1 non-dairy milk substitute
- 1/2 walnuts
Instructions:
1. Preheat oven to 425'F.
2. Lightly grease your muffin tin(s).
3. In a med. size bowl with a hand mixer whip up the water and the flax seed meal. In about a couple of minutes this should become a thick and creamy liquid.
4. In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside.
5. In a small bowl mix the flax seed mixture, milk and oil.
6. Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
7. Fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full.
8. Bake for 15-20 minutes, depending on how your oven is. I used a skewer to test the side to see if it was done. I didn't put it down the middle as the jam is there.
9. Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
10. Bon Appetit!
Title: Honeyed Walnuts
Ingredients:
- 1 walnuts
- 3 honey
- 1 coarse salt
Instructions:
1. Preheat oven to 350.
2. Combine walnuts, honey, and salt in a bowl. Toss to coat, and spread in a single layer onto a parchment-lined baking sheet. Bake, tossing occasionally, until toasted, about 15 minutes.
3. Let cool.
Title: The Worlds Best Carrot Cake (Gluten Free)
Ingredients:
- 1 1/2 potato starch
- 1/2 xanthan gum
- 1/2 baking soda
- 1 cinnamon
- 2 powdered ginger
- 2 salt
- 1/2 eggs
- 1/2 sugar
- 4 mayonnaise
- 2 crushed pineapple
- 1 carrots
- 16 walnuts
- 3
- 1
Instructions:
1. Preheat oven to 350°F
2. In a bowl, stir together the flours, xantham gum, baking soda, cinnamon, ginger and salt. Set aside.
3. In a large bowl, beat together the eggs, sugar, mayonnaise and pinepple, not drained.
4. Gradually beat in the flour mixture until well mixed.
5. Fold in the carrots and walnuts, if using.
6. Pour the batter into a greased 9" by 13" pan.
7. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
8. Frost with a cream cheese frosting if desired.