Carrot cake is ubiquitous in the U.S. and comes in as many variations as anyone might want. Usually, in some form of a layer cake. This carrot cake recipe is intended to be easy to prepare, and by using a quick and easy glaze, rather than frosting, it has a bit of the traditional American Cottage Pudding feel to it. Here to hoping it finds its way to your table.
Carrot Cake Ingredients
Carrot – 375 gr (12 oz ) (3/4 lb)
Eggs – 4 pieces
Sugar – 150 gr (5 oz) (1\2 lb)
vanilla sugar – 15 gr ( 1\2 oz)
Vegetable oil – 100 ml (1\3 cap) (3fl)
Cinnamon – 1-2 tsp (5-10 gr)
Salt – 0,5 tsp (2,5 gr)
Baking powder – 15 gr ( 1\2 oz)
Flour – 350gr (12 oz) (3/4 lb)
powdered sugar 125gr (4 oz n) (1/4 lb)
lemon juice 1 tbs (0.5 fl oz)
Carrot Cake Directions
Carrots grate on a large grater or grind in a food processor.
Combine eggs with sugar and vanilla sugar and salt mix with a mixer until smooth white lush mass.
Add the egg mixture to the grated carrot.
Add the cinnamon baking powder and vegetable oil to the eggs and carrots.
If desired, you can add spices such as cardamom and dry ginger, as well as dried fruits (raisins, dried apricots and so on).
Add the well-sieved flour and fold in until smooth
When sifted, the flour is well saturated with oxygen, and the cake becomes lusher.
Prepare a baking dish
Coat the baking dish with vegetable oil, butter, or shortening, and sprinkle in flour or cocoa, so, that the cake does not stick to the bottom and sides of the dish; or line use baking paper.
Preheat your oven to 180C\350F\4 gas
Once preheated, bake for approximately 35-40 minutes, and the top is a lite golden brown. Check doneness by inserting a wooden toothpick near the center of the cake, when removed the toothpick should come out clean and dry (absent of uncooked cake mix)
Remove from oven and allow to cool on a rack or heat tolerant service.
Prepare lemon glaze to decorate the Cake.
To make the Lemon glaze, mix lemon juice with powdered sugar until uniform
Once your cake has cooled completely, top it with the with glaze. You can leave it out protected or in the refrigerator overnight, to allow the glaze to distribute evenly and to soak into the cake, somewhat to make the cake moist and delicious. Bon Appetit!
This is a super simple white bread recipe; basically, four ingredients, if you skip the salt. You’d be hard-pressed to find a simpler recipe. Essentially follows the basics of the been around for leavened bread for roughly 6000 years.
Ingredients by Loaf Size
1 ½ Pound
1 1/2 cups
1 ½ tsp
All-Purpose or Bread Flour
3 ½ cups
1 ½ tsp
2 ½ tsp
Load Your Bread Machine
Generally, this is done adding the liquids first, followed by the dry ingredients, and yeast last. Following this order keeps the yeast separate from the liquid ingredients until the kneading cycle begins. However, you may check your owner’s manual and use the order recommended specifically for your machine.
Bread Machine Cook Cycle
Set your bread machine for a for the appropriate loaf size, crust darkness, white bread setting, and start the baking process. The basic or white bread cycle, typically, takes 3 to 4 hours and intended for use with many simple bread recipes.
I occasionally add 1/4 cup of dry rolled oats to add a little texture, but it is strictly optional.
In this day and age, one can find a myriad of recipes online. However, over time many of these recipes have become overly complex and have large ingredient lists. So, here is a quick and easy carrot soup, which makes an excellent meal starter and has the advantage of being an easy weekday recipe.
Not only is it a simple recipe, but has the advantages of:
Flexible preparation of the carrots, which can be made with Microwaved, steamed, or boiled carrots
Fast preparation, needing only 15 to 30 minutes to prepare, depending upon your carrot cooking method
Being able to be made ahead and reheated on low with a modicum of supervision or reheated in the microwave to save time
Permitting multi-tasking, because it can be prepared while you cook other dishes
Safe storage in the refrigerator for 3 or 4 days before reheating
this makes an excellent lunch item if you have a microwave available
Carrot Soup Ingredient list
1 1/2 to 2 cups of carrots
1 1/2 to 2 cups of liquid (milk or broth)
2 tablespoons of bouillon or base (vegetable or chicken ) — Optional
1 tablespoon butter — Optional
Salt — Optional
Carrot Soup Preparation Directions
Cook carrot until tender
let carrots cool
Blend Carrots and Liquid
pour into a saucepan
Add bouillon and butter
Bring to a slow simmer on a medium-low heat
Taste and salt to taste, if desired.
Safety Tip: Do not put the carrots in the blender hot
Food Safety Tip: If fixed ahead, refrigerate, and do not store more than 4 days before reheating and serving
Food Safety Tip: if reheating, heat thoroughly to a light simmer, before serving
if you boiled the carrots, you can use the water the carrots were boiled as broth.
For cream of carrot soup, using whole milk provides the most nutrition, but skim milk will work
If using broth, vegetable or chicken broth usually works best and low sodium broths work just fine.
Bay leaves add a dimension to a host of soups, sauces, and stews. Bay leaf is, especially, useful in dishes containing chicken, beef, tomato sauces, and stocks. If you use a Bay leaf, be sure to remove the bay leaves before serving. If you don’t intend to use the leaf whole or in large pieces, then make sure it is a very finely ground when incorporating it into your recipes. If not removed or not finely ground, Bay leaf is tough to chew and detracts from your overall dish quality.
Typically used as whole dry leaves or ground leaves, Bay leaves have a strong flavor. Especially, if whole leaves or torn or crushed.
Bay leaves are used in meat and poultry dishes. Notably, soups pot roast, and stews.
Bay leaves are, also, sometimes used in pickles and stuffing for poultry and meat.
Frequently, Bay leaves are used as an ingredient in a bouquet garni.
Bay leaves are commonly used in Middle Eastern and Mediterranean cooking.