Tag-Archive for » Carrots «
To all my regular readers I will not be posting much over the next couple of weeks as I have family in town and also I am going away. So this will be one of my last posts for a little while but be sure to check back in as I will be back posting regularly soon. The recipe I am posting below is the best carrot cake recipe I have tried it comes out so moist and totally delicious. I tagged this one to make and am so glad I tried it as it is really something special. I am the first person to review this recipe but the chef has some great recipes so please be sure to check out more of her recipes when you click on the link. To view the original please click here.
Ingredients
4 Large eggs (may sub egg substitute)
1 1/2 Cups fruity olive oil
2 Teaspoons vanilla
1 1/2 Cups sugar (may sub Splenda)
1/2 Cup packed light brown sugar
2 Cups whole wheat flour (may sub white whole wheat)
2 Teaspoons baking soda
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons salt
1 Tablespoons cinnamon
1/2 Teaspoon ground nutmeg
2 1/2 Cups cooked and pureed carrots (may sub baby food)
1 Cup chopped pecans or walnuts
1 Cup shredded sweetened coconut
1 (20 ounce) Can crushed pineapple, drained
Method
1. Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
2. Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
3. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
4. Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
5. Add the carrots and nuts, then the coconut and pineapple.
6. Pour the batter into greased and floured pan(s).
7. Bake at 350°F for the amount of time appropriate to the pan size (9×13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
8. The cake is done when a tester inserted in the center comes out clean.
9. Cool completely on a wire rack.
10. Dust with confectioners’ sugar.
All photos taken by me unless otherwise stated.
This is quick, easy and simple pie to make that my whole family loves. I use bisto gravy granules to thicken ours opposed to flour for a more beefy flavour. It makes for a great no fuss mid week meal and is great one for those cold winter nights. I serve ours as is but you can serve with chips or mashed potato and vegetables or whatever is your favourite. If you would like to see the original recipe please click here.
Ingredients
1 Tablespoon oil
500g Beef mince
1 Onion, finely chopped
1 Carrot, finely diced
1/2 Cup frozen peas
1 Tablespoon worcestershire sauce
1/4 Cup plain flour (I use bisto gravy granules to thicken)
1/2 Cup Guinness stout or beer
Fresh ground black pepper, to taste
500ml Beef stock
1 Sheet puff pastry, thawed
Method
1. Pre-heat oven to 200ºC. Heat oil in a frying pan.
2. Add mince, onion & carrotand cook for 5 mins or until meat has browned.
3. Add peas, Worcestershire sauce & flour and cook for for 1 min, stirring.
4. Add Guinness and stock, bring to the boil, stirring, and cook for 5 minutes until just thickened.
5. Season to taste with pepper.
6. Divide mince between four 2-cup capacity ovenproof dishes.
7. Cut pastry into circle to overlap ramekins & place on top of each pie.
8. Bake for 20 mins or until golden.
All Photos taken by me unless otherwise stated.
