|The Fine Art of Japanese Cooking|
|by Hideo Dekura|
The easy-to-follow recipes in this book cover: suchi, sashimi, deep-fried foods, pot cooking, grilled and pan-fried foods, stocks and soups, steam...
1 - 10 of 50 for carrot spice cake
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Generously grease 12 ... powder, salt and spices. Add carrots and raisins. Mix ... Immediately remove from pan. Cool at least 30 minutes. Serve warm or cool.
Combine oil and ... addition. Stir in carrots and pecans. Pour ... constantly until thick and glossy. Cool well. Glaze between layers, top and sides of cake.
Combine dry ingredients ... alternately. Fold in carrots and pineapple. Grease and flour cake pan. Bake at ... Add 1 teaspoon vanilla and honey to taste.
Cream sugar and ... addition. Stir in carrots and nuts. Sift ... salt. Add to cake batter alternately with ... be iced with boiled brown sugar frosting.
Beat eggs and ... thick - add carrots and oil - ... 13 x 9 x 2 inch baking pan at 350 degrees for 45 minutes or until cake tests done. Let cool and frost.
Beat eggs and ... and thick. Add carrots and oil, blend ... softened. Gradually add 2 1/2 cups confectioners' 10 x sugar and 1 teaspoon grated orange peel.
In medium size ... juice, honey, water, carrots, raisins, butter and spices. Over medium ... from pan and cook completely. Dust with confectioners sugar.
Beat sugar and ... and beat. Add carrots, nuts, coats, and raisins. Bake in bundt pan for 1 hour at 350 degrees. Grease and flour pan. Cool cake and ice.
In large bowl, ... allspice, salt and carrots. Stir in ... and ice cooled cake. Note: The ... cakes. I freeze the other half and use it for the next time.
Combine sugar, ginger ... Arrange 1/2 cup carrots. Top with ... 15-20 minutes at 350 degrees. Makes 4 servings. 1 vegetable. 1/2 fat. 1 fruit. 15 calories.
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