xiaoxl/recipe_data huggingface dataset:
Harry's Signature Chicken Vesuvio (Bone-In)


Ingredients:
roasting chickens, russet potatoes, olive oil, garlic cloves, salt, pepper, oregano, parsley, white wine, low sodium chicken broth

Directions:
Preheat the oven to 375 degrees.
Blanch the peas by putting them in boiling water 1 minute.
Joint each chicken into 8 pieces.
Peel the potatoes and cut them into quarters lengthwise. In a large roasting pan, heat the olive oil over medium heat. Add the potatoes and garlic cloves and sautee the potatoes until golden brown, stirring so they cook evenly. Remove the garlic cloves from the roasting pan and discard them. Remove the potatoes and set aside.
Add the chicken to the pan and sautee lightly on both sides of each piece until it is golden brown.
Deglaze the pan with the wine and reduce by half.
Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, granulated garlic, and parsley. Add the chicken stock and transfer the pan to the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
Place the chicken on a serving plate and arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken and sprinkle the peas on top.
Shrimp With Saffron Orzo


Ingredients:
reduced-sodium chicken broth, saffron thread, orzo pasta, extra virgin olive oil, fresh flat-leaf parsley, salt, black pepper, shrimp, lemon

Directions:
On high heat, bring broth to a boil.
Reduce to low and simmer and add saffron.
Return to boil and add orzo. Cook until tender (about 10 minutes].
Drain orzo and add 4 tablespoons oil, salt, pepper, juice of half a lemon and parsley. Mix and set aside.
Toss shrimp with salt, pepper, and remaining lemon juice.
Heat remaining oil in saucepan.
Add shrimp and cook until thoroughly pink about 4 minutes total.
Mix shrimp with orzo.
Sweet Potato “Baklava” #SP5


Ingredients:
phyllo dough, butter, walnuts, honey

Directions:
Preheat oven to 350°F.
Butter the bottom and sides of 8x8 glass baking dish.
Place 2 sheets phyllo dough in bottom of pan and brush with butter.
Repeat 3 more times.
Spread Simply Potatoes Mashed Sweet Potatoes evenly over the phyllo dough.  (it helps to use an offset spatula].
Place 2 sheets phyllo dough over sweet potato layer and brush with butter.
Sprinkle a third of your nuts over this layer.
Add 2 more sheets phyllo dough and brush with butter.
Repeat the phyllo, butter, nut layers 2 more times, making sure the last top layer has butter.
Cut in half with a sharp knife.
Make four slices the opposite direction, being sure to cut all the way to the bottom.  You should have 8 pieces.
Bake for 50 minutes until golden brown.
Brush honey evenly over top and let cool.
Ground Beef Porridge


Ingredients:
ground beef, onions, tomatoes, broccoli, brown rice, salt

Directions:
Minced onion, tomato and broccoli and set aside.
Add 350ml of water to the brown rice and bring it to a boil, then simmer for 30 minutes.
Add minced vegetables and ground beef to the porridge and let it cook for another 5 minutes.
Season to taste.
Chicken & Green Beans Alfredo


Ingredients:
fettuccine pasta, alfredo sauce, parmesan cheese, fresh basil, sage

Directions:
Cook pasta according to package directions.  Drain and butter liberally.  Return to saucepan.
Meanwhile, heat Alfredo sauce, green beans and chicken in a medium saucepan.  Stir. Toss well with hot pasta.
Transfer to serving dish.  Sprinkle with cheese.  Garnish with basil or sage.
Gnocchi With Chicken Sausage, Bell Pepper, and Fennel


Ingredients:
olive oil, fennel, red bell pepper, onion, asiago cheese, fresh ground black pepper, fresh flat-leaf parsley

Directions:
Cook the gnocchi according to package directions, omitting salt and fat. Drain the gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep gnocchi warm.
Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add sausage to pan; sauté 3 minutes or until lightly browned, stirring frequently. Remove sausage from skillet using a slotted spoon.
Heat remaining 1 teaspoon oil in pan. Add fennel, bell pepper, and onion to pan; cook 13 minutes or until tender, stirring occasionally.
Add sausage, gnocchi, cheese, black pepper, and reserved cooking liquid to pan; cook 1 minute or until cheese melts, stirring constantly. Remove from heat; stir in parsley.
Dark Chocolate Walnut Brownies


Ingredients:
white chocolate chips, butter, eggs, vanilla extract, sugar, salt, walnuts, all-purpose flour

Directions:
Preheat oven to 350°F.
Grease a 9"-13" pan.
In a medium, microwave-safe mixing bowl, melt the dark and white chocolate chips on medium (50%] heat with the butter, stirring occasionally.
Quickly whisk in the cream cheese fruit dip (the chocolate will begin to solidify, but don't worry, just work quickly].
Whisk in the eggs, one at a time, until well combined.
Add the vanilla, sugar, and salt, whisk until combined.
Fold in the walnuts and flour at the same time.
Pour batter into the prepared pan and bake for 20-25 minutes or until a toothpint comes out with only a few crumbs on it.
Lemon-Lime Iced Tea


Ingredients:
boiling water, white rum, lemon, lime

Directions:
Add tea bags to boiling water. Steep for 3 minute Remove bags, then immediately add frozen lemonade and stir until completely dissolved. Sweeten with sugar or honey, if needed.
Refrigerate at least until cold. Then stir in rum to taste.
To serve, place a few ice cubes in a large pitcher. Thinly slice lemon and lime and add. Pour tea mixture overtop.
Roasted Eggplant Chickpea Soup


Ingredients:
eggplant, garlic cloves, chickpeas, yellow sweet onion, cumin, nutmeg, sea salt, olive oil, lemon juice, tahini, diced tomato, skim milk

Directions:
Preheat oven to 400 degrees F.
Coat a baking sheet with nonstick cooking spray.
Place eggplant, garlic cloves, chickpeas, tomatoes and onion into a large bowl. Coat with olive oil, cumin, nutmeg and salt. Mix thoroughly so that the vegetables are covered.
Spread the coated vegetables onto the baking sheet and place in oven. Roast for thirty minutes, mixing every 10 minutes to prevent sticking and burning.
Remove vegetables and place in pot, preferably a heavy, cast iron pot.
Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occassionaly.
If using an immersion hand blender, add 1/4 cup of milk and blend. Add milk 1 tbsp at a time, until the soup reaches the desired consistency. If using a regular blender, place the vegetables in the blender, doing it in batches if necessary. Add 1/4 cup of milk, slowly adding milk 1 tbsp at a time until desired consistency is reached. Remember to cover the hole on the blender with a towel and not the cap in order to let steam escape and prevent the soup from exploding.
Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.
Mexican Prawn Salad


Ingredients:
iceberg lettuce, mayonnaise, sour cream, green beans, carrot, cucumber, eggs, salt, avocado, lime

Directions:
Line a lrg salad bowl, platter or individual serving dishes w/lettuce leaves. Mix the mayo, sour cream & opt Old Bay Seasoning (if desired] in a sml bowl & set aside.
In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences.
Add the prepared dressing to the prawn mixture & fold it in gently to ensure all ingredients are well-mixed & coated w/the dressing. Pile the mixture into the bowl, onto the platter or divide equally among 4 individual serving dishes & serve immediately garnished w/opt avocado slices &/or lime wedges as desired.
Quick Veggie Rice


Ingredients:
onion, cinnamon stick, bay leaf, ground cumin, basmati rice, water, salt, coconut cream, coconut milk

Directions:
Sauté chopped onions in oil.
When golden brown, add cinnamon, bay leaf, cumin, rice and vegetables.
Sauté two minutes and add 3 cups of water.
Bring to a boil, add salt, and coconut milk (if using] and simmer, covered, over low heat.
Cook for 20 minutes (35-40 minutes for brown rice].
Garnish with coriander leaves or sliced green onions, and serve alone with chutney or with dhal.
Source: Vegetarian Tastes of Toronto, p. 30.
Clapp Family Smoothie


Ingredients:
frozen strawberries, frozen cherries, vanilla yogurt

Directions:
"Blend together and pour into a frosty glass and enjoy!"
Mini Turkey Meatloaves With Barbecue Sauce


Ingredients:
ground turkey, onion, celery rib, green bell pepper, egg, barbecue sauce, salsa, Worcestershire sauce, olive oil

Directions:
Preheat oven to 450 degrees and brush a 12-muffin tin with olive oil.
Put the ground turkey in a large bowl.
Put onion, celery and green pepper in the food processor. Pulse until finely chopped and add to the bowl of meat.
Add egg, breadcrumbs and steak seasoning to the bowl.
Mix together the BBQ sauce, salsa and Worcestershire in a separate small bowl. Pour half the sauce mixture into the bowl with the meat.
Mix the meatloaf together with your hands.
Using an ice cream scoop, fill the muffin tin and top each loaf with the remaining sauce.
Bake for 20 minutes.
Savory Eggs


Ingredients:
cheddar cheese, butter, Dijon mustard, salt, fresh ground black pepper, eggs

Directions:
Spread cheese in buttered 9x13 inch baking dish., Dot with butter., Combine cream,mustard,salt and pepper., Pour half of the cream mixture over cheese., Pour eggs into baking dish., Add rest of cream mixture., Bake at 325 degrees for 40 minutes,or until set.
Jeanne's Chocolate Kiss Cookies
Category: desserts
By Jeanne Hopkins

This recipe is fast and easy to make. It's a true chocolate lover's dream cookie.

Ingredients:
1 ¼ cups butter
2 cups white sugar
2  egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
54  milk chocolate candy kisses, unwrapped
⅓ cup granulated sugar for decoration

Directions:
Preheat oven to 350 degrees F (175 degrees C). In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well.   Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture. Roll dough into balls about 1 inch in diameter then roll in white sugar.  Place balls on ungreased cookie sheet and bake for 8 to 10 minutes.  Place unwrapped chocolate kiss in the center of each cookie while still hot.  Let cool and enjoy!

Yields: 4 1/2 dozen

Calories: 275.1
Fat: 13.8 g
Saturated fat: 8.4 g
Carbohydrates: 37.2 g
Sugars: 19.6 g
Dietary fiber: 1.6 g
Protein: 3.2 g
Cholesterol: 43.3 mg
Sodium: 184.4 mg
Funnel Cake Waffles
Category: bread
By LEXY821

These waffles are so light and crispy right off the griddle, they're just like fresh funnel cakes....but with so much less guilt! Crunchy on the outside with a tender middle, you'll swear they've been fried!

Ingredients:
½ cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
2 ¼ teaspoons active dry yeast
3 cups all-purpose flour
2 cups water
½ cup butter, melted
1 teaspoon salt
¼ cup white sugar
1 tablespoon vanilla extract
½ teaspoon baking soda

Directions:
Combine 1/2 cup warm water and 1 teaspoon sugar in a bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Mix flour, 2 cups water, butter, and salt into yeast mixture and stir until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight. Stir 1/4 cup sugar, vanilla extract, and baking soda into flour mixture until batter is smooth. Heat a lightly oiled griddle over medium heat. Drop batter, about 1/4 cup per waffle, onto the griddle until waffles quit releasing steam, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 30 mins
Yields: 12 waffles

Calories: 204.4
Fat: 8 g
Saturated fat: 4.9 g
Carbohydrates: 28.8 g
Sugars: 4.7 g
Dietary fiber: 1 g
Protein: 3.6 g
Cholesterol: 20.3 mg
Sodium: 303.3 mg
Marrakesh Vegetable Curry
Category: world-cuisine
By NIBLETS

A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!

Ingredients:
1  sweet potato, peeled and cubed
1  medium eggplant, cubed
1  green bell pepper, chopped
1  red bell pepper, chopped
2  carrots, chopped
1  onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
¾ tablespoon sea salt
¾ teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
¼ cup blanched almonds
1  zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

Directions:
In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered. Add spinach to pot and cook for 5 more minutes. Serve!

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 330.4
Fat: 18 g
Saturated fat: 2.3 g
Carbohydrates: 39 g
Sugars: 12.9 g
Dietary fiber: 10.5 g
Protein: 8 g
Sodium: 874.3 mg
Copycat El Torito Mexican Corn Cake


Ingredients:
milk, light corn syrup

Directions:
Mix all ingredients together very well., Pour into greased 8 inch square pan., Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean., Serve warm.
Taco Seasoning Blend


Ingredients:
cornstarch, chili powder, ground cumin, dried garlic, beef bouillon powder, dried oregano

Directions:
Combine all in a container with tight fitting lid., For tacos add 3 tbsp., of mix and 1/4 cup water to browned beef.
Banana-Nut Cheesecake


Ingredients:
margarine, cream cheese, white sugar, eggs, margarine, cold water

Directions:
Crust:
Mix crumbs and margarine.
Press into bottom of a 9-inch springform pan.
Bake at 350°F degrees for 10 minutes.
Filling:
Beat cheese, sugar and banana at medium speed with mixer until blended.
Add eggs, one at a time mixing well after each one.
Stir in nuts and pour over crust.
Bake at 350°F degrees for 40 minutes.
Just loosen cake from rim of pan: cool before removing side rim of pan.
Topping:
Melt chocolate chips and margarine with water over low heat, stirring until smooth.
Drizzle over cake in any pattern and cool completely before serving.
Crown Sidecar


Ingredients:
"triple sec"

Directions:
Strain into a chilled cocktail glass with sugared rim., Garnish with lime., Enjoy!
Soy Glazed Almonds


Ingredients:
soy sauce, brown sugar, ground ginger, garlic powder, cayenne pepper, canola oil

Directions:
Preheat oven to 250 degrees Fahrenheit.
In a small saucepan, combine soy sauce, brown sugar, ginger, garlic powder, and cayenne pepper. Mix well.
Add almonds to pan and bring to a boil, stirring frequently, over medium heat. Boil for about five minutes, stirring frequently, until liquid is reduced and absorbed.
Stir in the canola oil and spread almonds out evenly on a cookie sheet.
Bake in the preheated oven for 8-10 minutes, stirring mid-way, until nuts are very fragrant and no longer wet to the touch.
Allow almonds to cool completely before storing in an air-tight container.
Short-Cut  Apple Yam Casserole


Ingredients:
cinnamon, nutmeg, brown sugar

Directions:
Cut apples in the pie filling into bite-sized pieces.
In a medium bowl, mix the pie filling, cinnamon, and brown sugar until well blended.
Gently stir in the cut-up yams.
Grease a two-quart casserole dish and pour in apple-yam mixture.
You may either microwave for approx 8-10 minutes until warmed through or you can put it into a 350F oven and bake approximately 15 minutes until warmed.
Honey-Mustard Tilapia


Ingredients:
butter, dijon-style mustard, honey, pecans, fresh parsley, parmesan cheese

Directions:
Preheat oven to 400 degrees F.
Combine the first 3 ingredients in a small bowl.
Combine the remaining ingredients in another bowl.
Coat each of the fillets with the honey-mustard mixture lightly.
Sprinkle the breadcrumb mixture over the fillets coating them evenly and well.
Bake until the fillets flake easily with a fork (about 10-15 minutes].
Cheesy Cauliflower Soup


Ingredients:
onions, olive oil, head cauliflower, chicken bouillon cubes, water, nonfat milk, low-fat cheddar cheese, fresh dill

Directions:
In lg saucepan over medium heat, combine onion and olive oil; cook stirring until onion is tender, 3-5 minute.
Add cauliflower and cook, stirring, another 3-4 minutes longer.
Add cubes, water, and milk to pan and bring to a boil. Reduce heat to maintain gentle simmer, cover pan and cook another 30 minutes, until cauliflower is very tender.
In blender, puree soup in batches. Return to pan over md-low heat. Whisk in cheese and continue stirring until cheese is melted.
Whisk in dill and serve. Optional - We didn't like the dill.
Southwestern Coleslaw (No Dairy)


Ingredients:
white cabbage, red cabbage, carrots, black beans, fresh cilantro, tomatoes, red onion, fresh lime juice, rice vinegar, extra virgin olive oil, ground cumin, avocado

Directions:
Combine  white and red cabbage and the carrots (or coleslaw mix], black beans, cilantro, tomato, red onion and jalapeño in a large salad bowl.
Whisk together dressing ingredients in small non-reactive bowl. Pour over coleslaw and toss gently.
Serve immediately or cover and refrigerate for a few hours until chilled.
When ready to serve, slice up the avocados, drizzle with some lime juice to stop the avocado from browning and arrange on top of the coleslaw.
Optional: If desired, scatter pepitas on top [just] before serving.
Yield 8 (1 cup] servings.
Olive Butter


Ingredients:
unsalted butter, capers, lemon zest, anchovy paste

Directions:
Puree olives in food processor or mince very fine by hand.
Place all ingredients in food processor and process until blended, or mix all ingredients in mixing bowl with rubber spatula.  Shape into 1-1/2-inch-wide log in piece of waxed paper or plastic wrap and refrigerate until firm enough to slice, or transfer butter to small serving bowl.
Corn Salad With Feta and Walnuts


Ingredients:
walnuts, fresh corn kernels, fresh lime juice, extra virgin olive oil, kosher salt, pepper, feta cheese

Directions:
Heat oven to 400°F Spread the walnuts on a rimmed baking sheet and toast until fragrant, about 6-8 minutes. Let cool and roughly chop.
In a large bowl combine walnuts, corn, jalapenos, lime juice, extra virgin olive oil, salt and pepper to taste. Toss. Top with feta cheese.
Slow Cooker Chicken Gumbo with Shrimp
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.

Ingredients:
1  Reynolds® Slow Cooker Liner
2 (14.5 ounce) cans stewed tomatoes, undrained
1 pound skinless, boneless chicken thighs, cut up
1 (14.5 ounce) can reduced-sodium chicken broth
1  green sweet pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon Cajun seasoning
3 cloves garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
4 cups hot cooked white or brown rice

Directions:
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker.  Stir gently with wooden spoon or rubber scraper to combine. Cover and cook on low for 6 hours. Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 8 servings

Calories: 281.8
Fat: 6.7 g
Saturated fat: 1.9 g
Carbohydrates: 32.3 g
Sugars: 5.1 g
Dietary fiber: 2.2 g
Protein: 22.4 g
Cholesterol: 119.1 mg
Sodium: 562.2 mg
Vongole Mediterranio (Baked Clams & Rice With Saffron)


Ingredients:
clams, wine, garlic, onion, butter, rice, saffron thread, butter, scallions

Directions:
Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open].
Please, discard any clams that do not open --  they are bad.
Drain the pot, reserving the liquid and remove the clam meat from the shells.  Leave some clams in the shell for garnishing.
Set the clams aside.
Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
Preheat your oven to 350 degrees F.
Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
Add the rice and saffron to the casserole dish and gently stir to coat with butter.
Next add the chicken stock and clam liquid  to the dish and bring to a boil.  Stir the rice once, reduce the heat and cover the dish.
Place the casserole dish in the oven and bake for 15 minutes.
Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
Re-cover the casserole dish , return to oven and bake for 7 minutes more.
Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
A wonderful light meal, served with fruit salad.
Hogs in Blankets


Ingredients:
milk, powdered sugar

Directions:
Heat oven to 350°.
Cook sausage according to package directions.
Meanwhile, make pancake mix using 2 cups of pancake mix and 1 1/2 cups of milk. You want the pancake to be thinner than normal. They are easier to wrap around the sausage when they are thinner.
Heat a non-stick griddle.
Pour a scant 1/4 cup of batter onto the griddle. Make 12 pancakes or however many sausage you have.
Cook pancakes until golden brown.
Remove to a wire rack to cool.
Wrap a pancake around a sausage and place seam side down in a greased baking dish.
Cover with foil and bake for 15 minutes at 350° or just until heated through.
Remove from oven and sprinkle with powdered sugar.
Serve with syrup.
Kelly's Awesome Taco Dip


Ingredients:
cream cheese, salsa, sour cream, head iceberg lettuce, cheddar cheese, tomatoes and green chilies, black olives, cilantro

Directions:
Blend cream cheese, beans, salsa, taco seasoning and sour cream until smooth. Spread onto a very large tray (approx. 14" in diameter] or two regular-sized plates.
Place several dollops of guacamole all over the bean layer, then spread lightly with a spatula to cover.
Then layer on lettuce, cheese, tomatoes and chiles, olives, cilantro and jalapenos.
Cover with plastic wrap and chill for at least an hour.
This is a very versatile recipe. Add or remove ingredients as you like. Enjoy!
Carrot Cake - Alton Brown


Ingredients:
unsalted butter, flour, carrots, baking powder, baking soda, ground allspice, ground cinnamon, nutmeg, salt, sugar, dark brown sugar, eggs, plain yogurt, cream cheese, unsalted butter, vanilla extract, powdered sugar

Directions:
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.