Food recipes
Tangerine-Glazed Carrot Cake
Tangerine-Glazed Carrot Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground spices, ginger,...
Tangerine-Glazed Carrot Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, ginger, ground
salt, table
leavening agents, baking soda
raisins, seeded
carrots, raw
margarine, regular, 80% fat, composite, stick, without salt
carrots, raw
sugars, powdered
tangerines, (mandarin oranges), raw
Directions:
To make Carrot Cake: Preheat oven to 350F.
Spray 10-cup Bundt pan with nonstick cooking spray.
Stir together flour, sugar, baking powder, cinnamon, ginger, salt and baking soda in large bowl.
Bring raisins, carrot juice and 1/2 cup water to a boil in medium-size pot.
Remove from heat, and stir in margarine until melted.
Pour carrot juice mixture into flour mixture, and stir to combine.
Fold in grated carrots.
Pour batter into prepared Bundt pan, and bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
Cool 10 minutes in pan.
Unmold onto wire rack.
To make Tangerine Glaze: Whisk together sugar and tangerine juice until smooth.
Pour over cake while still warm.
Cool cake completely before slicing and serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, ginger, ground
salt, table
leavening agents, baking soda
raisins, seeded
carrots, raw
margarine, regular, 80% fat, composite, stick, without salt
carrots, raw
sugars, powdered
tangerines, (mandarin oranges), raw
Directions:
To make Carrot Cake: Preheat oven to 350F.
Spray 10-cup Bundt pan with nonstick cooking spray.
Stir together flour, sugar, baking powder, cinnamon, ginger, salt and baking soda in large bowl.
Bring raisins, carrot juice and 1/2 cup water to a boil in medium-size pot.
Remove from heat, and stir in margarine until melted.
Pour carrot juice mixture into flour mixture, and stir to combine.
Fold in grated carrots.
Pour batter into prepared Bundt pan, and bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
Cool 10 minutes in pan.
Unmold onto wire rack.
To make Tangerine Glaze: Whisk together sugar and tangerine juice until smooth.
Pour over cake while still warm.
Cool cake completely before slicing and serving.