he foil to create the carrot shape, pinching to seal the
bout half full as the souffle will rise.
Sprinkle on
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
s billed as the richest carrot cake recipe ever.
Lightly grease
1 1/2-quart souffle dish; coat bottom and sides
Lightly coat a 6-cup souffle dish with nonstick cooking spray
ize pan, heat the grated carrot, oats, milk, water, and salt
innamon and add to the carrot mixture.
Mix well and
br>Butter a 1-quart souffle dish and sprinkle with sugar
Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
Add carrots, butter, and the rest of the ingredients to a food processor.
Process until mixture is smooth.
Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
Bake at 350 degrees for 1 hour and 10 minutes or until set.
*Mazola oil work best in recipe.
ven layer of frosting. (See recipe for Fluffy Cream Cheese Frosting
Finely shred wood ear mushroom, carrot and taro.
2. Beat
Preheat oven to 250F.
Butter a 1 1/2 quart souffle dish or pan.
Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth.
Pour into prepared souffle dish or pan.
Bake for 40 minutes.
Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle.
Bake 10 minutes longer to caramelize slightly.
ith a little whipped cream (recipe follows) or cinnamon on top
o 375\u00b0F
Grease souffle dish.
In medium, heavy
minutes.
Scrape this souffle base into a mixing bowl
ounds. Peel and cut the carrot into 1/2 inch pieces
Combine first five ingredients; beat well.
Combine flour, soda, salt and cinnamon; add to sugar mixture, stirring well.
Add carrots, walnuts, pineapple and coconut; stir well.
Cook carrots until tender; drain. Add melted butter, vanilla and eggs; beat well. Combine baking powder, sugar and flour, then blend together with wet ingredients until smooth using blender, food processor or beaters. Spoon into buttered casserole. Do not fill more than half full as it rises. Bake 45 minutes at 350\u00b0. If you double recipe, you will need to cook 1 hour or more. Better cooked in shallow dish.