|by L.J. Hanneman|
This classic book, widely known and used by patissiers is a professional text on the art of patisserie.
Tip: Try carrot cake for more results.
1 - 10 of 17 for moist carrot cake
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Combine all ingredients ... toothpick). Makes 13"x10" cake or 3 (9") round pans. This cake freezes well and stays moist. Frost with cream cheese frosting.
Cream together sugar ... in nuts and carrots. Bake at ... to make wonderful muffins!) Frosting: Beat all ingredients until fluffy spread over cooled cake.
Blend oil, eggs, ... bowl. Stir in carrots; use 3 ... nuts. Add dry ingredients and mix well. Bake at 350 degrees for 1 hour in 13 x 9 pan. Mix together.
Sift dry ingredients ... Add pineapple, grated carrots, nuts and ... As soon as cake is done and ... gradually. If too thick, add a little milk to thin.
Mix dry ingredients ... water. Next add carrots, nuts, and ... minutes in a greased and floured 9 x 13 inch pan. Frost with cream cheese frosting. Combine.
Mix together the eggs, oil and sugar. Add the remaining cake ingredients. Bake.
Cream 1 (3 ounce) package cream cheese with 1/4 cup butter. Alternately add 3 cups confectioners' sugar, 1 tablespoon milk and 1/2 teaspoon vanilla. ...
Combine flour, sugar, ... blend. Stir in carrots and walnuts (if ... until light and fluffy. Slowly beat in powdered sugar until smooth. Stir in vanilla.
Blend the oil ... Blend in the carrots and raisins and ... 40-60 minutes. When cool, top with cream cheese icing. Blend all ingredients well until fluffy.
Heat oven to ... sugar 12-cup bundt cake pan. Blend cake ... tablespoon grated lemon peel and 1 tablespoon lemon juice. Serve warm or cool. Add 1 1/4 cups sauce.
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