Citrus Carrot Cake is a vegetarian recipe with 15 servings. One serving contains 416 calories, 6g of protein, and 19g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Easter. If you have orange zest, brown sugar, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Anweisungen
1
Stir together the flours, baking powder, cinnamon, and salt.
Zutaten, die Sie benötigen
2 Esslöffel Plus 2 Teelöffel Kalte Butter, Geteilt
Vanilleeis Und Zusätzliche Pekannüsse
1/2 Tasse Süßer Marsala-Wein
2
In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan.
Zutaten, die Sie benötigen
Hershey®'s Kisses® Milchschokolade
Schweinefettrücken
1 Zimtstange (1 1/2 Zoll)
Kurze Zimtstangen
Schlagsahne, Plus 1/3 Tasse Schlagsahne, Gekühlt
1 Große Tüte Tortilla-Chips Mit Limettengeschmack
(10 Bis 12 Zoll) Erdbeeren Früchte Am Fuß
Kochausrüstung, die Sie verwenden werden
Wie Betty Crocker Super Moisture Chocolate, Gebacken Nach Packungsanweisung
1 Bis 1 1/2 Tassen Bohnenmus, Gut Erhitzt, Etwas Hühnerbrühe Oder Wasser Hinzufügen, Um Eine Glatte, Streichfähige Konsistenz Zu Erhalten
3
Bake at 350 degrees F (175 degrees) for about 90 minutes, or until it tests done with a toothpick.