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!
I know this tea from the Mexican with cooking tradition and it is a favorite summertime drink around our home. The flowers used for Hibiscus tea are easily obtained online or in your local grocery, at least in the Southwest. In the Mexican tradition, it is known as Agua or Water, but it is actually a tea made from the flowers of the Hibiscus plant. While usually drank chilled and/or on ice, it makes a perfectly fine hot beverage, as well.
Hibiscus scarlet colored tea is a flavorful and versatile drink, which can be used in a multitude of ways, including:
To add flavor and color to a berry or fruit smoothie, or simply, to thin a smoothie a bit.
Frozen to make Popsicles
To make colorful ice cubes for your summertime drinks
Added to Jell-O for more depth of flavor and or color
Added to beery jellies, jams, and other recipes to more depth of flavor and or color. This is especially true of strawberry recipes.
Also Known as:
Agua De Jamaica
Hibiscus tea is very simple, though many recipes make it more complicated than it needs to be. Basically, you need the hibiscus flower and water. A sweeter is strictly optional. Actually, to provide maximum flexibility, I recommend you don’t sweeten the tea until the time of consumption. This allows each individual to sweeten the tea according to their personal tastes and/or needs. Also, It makes a perfectly fine unsweetened drink, which is my favorite way to drink Hibiscus ice tea. Also, if you skip the sweeter, it not only keeps it very low calorie, but it is the most flexible way to allow you in incorporate the tea into other recipes, which may have already been sweetened and/ or don’t need the additional sweeten.
1 Quart Measure
12 Quart Measure
I use 2 cups for boiling and the remainder cold
Rinse the flowers quickly to remove dust and debris
place flowers in saucepan with 2 cups of water and
Bring water with flowers to a boil.
Reduce to a slow simmer for ten minutes
Permit to cool
Strain through a fine wire strainer to remove flowers into a pitcher
Add cool water and/or ice according to pitcher size