|Asia the Beautiful Cook Book|
|by Jacki Pan-Passmore|
The cuisines of Asia are among the most intriguing in the world, blending taste and tradition in remarkable combinations.
Results 91 - 100 of 1,920 for carrot cake
Combine oil and ... each addition. Add carrots and nuts. Mix ... 325 degrees for 55-60 minutes. Combine all ingredients and spread over cooled carrot cake.
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.
Preheat oven to ... Stir well. Add carrots, nuts and ... well until well-blended and smooth. Spread on cooled cake. Refrigerate if kept more than one day.
Cream sugar, oil, ... other ingredients except carrots. Mix, then ... together. Add milk if needed. Spread on cooled cake, then sprinkle with 1 cup chopped nuts.
Heat oven to ... pan or sheet cake pan. In large ... speed. Fold in carrots, pecans. Bake ... cake. Blend cream, sugar, milk until creamy. Frost entire cake.
Mix cake mix, dressing, eggs, water and cinnamon with mixer. Stir in carrots and pecans. Pour in 13 x 9 pan. Bake at 350 degrees for 35 minutes.
Cream sugar and ... and add grated carrots. Add whole ... unbuttered and unfloured 9 x 13 pan. Bake at 350 degrees for 45 minutes. Beat well and frost cake.
Trim a thin ... thoroughly. Stir in carrots and nuts. Line two (9 inch) round cake pans with waxed ... just blended. Add powdered sugar and orange puree.
Sift together all ... well. Add pineapple, carrots and nuts. Mix ... Then add vanilla extract and blend well. Apply to cake when it cools. Serves 12-16.
Combine cake mix, salad dressing, ... blended. Stir in carrots and walnuts. Pour ... pick inserted in center comes out clean. Cool, spread with frosting.
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