|by Jennifer Joyce|
An easy-to-use and entertaining guide to making packed lunches fun, nutritious and delicious.
1 - 10 of 191 for raw carrot cake
In the bowl ... mixture. Stir in carrots, and pecans. ... or until the cake tester inserted in ... May be used in place of cup of sugar and 1 lemon juice.
Mix and put into 9x13 inch pan. Sprinkle with 1/2 cup sugar mixed with 1 teaspoon cinnamon. Bake 1 hour 325 degrees.
Preheat oven to ... and/or raisins, and carrots. Pour into ... Serving size-1/20 of cake. Calories - ... 29. 5 grams. Fiber - 2 grams. Protein - 5 grams. .
Mix sugar, flour, ... Add oil, then carrots and nuts. Mix ... 3 greased 9-inch cake pans. Bake at ... degree oven for 25-30 minutes. Let cool, then frost.
In large bowl, ... orange rind and carrots and walnuts. Sift ... Drizzle with Carrot Cake Frosting. Blend sugar ... remaining ingredients and blend until creamy.
Grease and lightly ... pan. Mix together cake flour, sugar, cinnamon, ... Stir in pineapple, carrots and nuts. Bake ... unmolding. Frost with currant-nut icing.
Using a blender, process sliced carrots until coarsely ground. ... Mix first 4 ingredients well. Add ground raisins; spread on cake, topping with coconut.
Preheat oven to ... Stir in grated carrots and nuts. Spread ... 1 hour, until cake tests done with ... to proper consistency. Thin with milk if necessary.
Grease and lightly ... pan. Mix together cake flour, sugar, cinnamon, ... Stir in pineapple, carrots and nuts. Bake ... currants. Spread over cooled BUNDT cake.
Grease and flour bundt pan. Mix together cake flour, sugar, cinnamon, ... Stir in pineapple, carrots and nuts. Bake ... minutes in pan before unmolding.
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