he foil to create the carrot shape, pinching to seal the
Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
bout half full as the souffle will rise.
Sprinkle on
s billed as the richest carrot cake recipe ever.
Lightly grease
ounds. Peel and cut the carrot into 1/2 inch pieces
1 1/2-quart souffle dish; coat bottom and sides
innamon and add to the carrot mixture.
Mix well and
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
2 cups, so adjust the recipe as necessary for the size
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.
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.
Place carrots in large pot, cover with water, and bring to a boil. Simmer 30 minutes, or until tender; drain.
Preheat oven to 375\u00b0 and coat 6 creme brulee dishes or 1 one-quart gratin dish with cooking spray.
Puree carrots in food processor until smooth.
Add eggs, breadcrumbs, onions, salt, pepper and cumin, and pulse until combined.
Spread mixture in prepared dishes and bake 35 to 40 minutes for brulee dishes or approximately 1 hour for 1-quart dish, or until tops are brown and crispy. Serve hot.
Peel carrot, trim red pepper (remove the
minutes.
Scrape this souffle base into a mixing bowl
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.
). Grease a 4-cup souffle dish with butter. Dust dish
up or one 4-cup souffle or other deep baking dish
Cook carrots until soft, I boil mine.
Drain well.
While carrots are still warm, add sugar, baking powder and vanilla extract.
Whip mixture well with electric mixer until smooth.
Add flour and mix well.
Whip eggs in a separate bowl and add to carrot mixture and blend in well.
Add softened margarine and mix well.
Pour mixture into 13 x 9 pan, 1/2 full because mixture will rise.
Bake at 350 degrees for about 1 hour and until top is light golden brown.
Sprinkle lightly with confectioners sugar.
Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
Transfer to prepared baking dish and bake for 45 minutes.
o fermenting, this is an easy recipe to start with, and you