How To make Guess Again Carrot Casserole
2 lb Carrots, cooked and mashed
8 oz Sharp cheddar cheese
1/2 ts Salt
1/8 ts Pepper
2 tb Butter
1 Onion, medium, grated
-Green pepper is optional -Bread crumbs with butter an You can't put your finger on the taste right away, hence, the name. Add cheese , salt and pepper, & butter to mashed carrots. Place in a 1 qt. buttered baking dish. Sprinkle with bread crumbs and dot with the additional butter. Sprinkle with parsley flakes. Bake @ 350 for 40 min. Lisa/Cedar Rapids
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Carrot Sheet Cake Recipe with Cream Cheese Frosting
Only 25 mins of prep work, common ingredients, and simple instructions get you a delicious and moist Carrot Sheet Cake in just over an hour. Bake along with us in the NeighborFood kitchen as we mix up the batter and loads of silky cream cheese frosting.
Recipe at:
How To Make Homemade Carrot Cake! Bake-Off With Big Family Homestead!
How To Make Homemade Carrot Cake! Bake-Off With Big Family Homestead!
Today's show is part of a special bake-off collaboration with our friends over at Big Family Homestead! Earlier today, they made our Italian Cream Cake like professional bakers and in this show, we will be making their Best Carrot Cake With Cream Cheese Frosting!
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Cheesy Carrot Casserole 025
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Buttery Carrot Soufflé with Pecan Topping (Strudel)
Carrot soufflé or Carrot Casserole is wonderful side dish or dessert. This can replace the usual Sweet potato casserole. No one will know it’s made from carrots.#carrotsweet #carrotpudding #comfortfood
Carrot Soufflé
2 lbs of Carrots
1 stick of butter
3 Tbs Flour
1/2 sugar
1/2 brown sugar
1tsp vanilla extract
1 tsp baking powder
Pinch of salt
Pecan topping
1 1/2 cup chopped pecans
3/4 cup brown sugar
1/4 cup flour
Pinch of salt
1/4 Cup of butter
How to Bake the Best Carrot Cake with Cheese Icing & Caramel Sauce
Who doesn't love a moist carrot cake with cream cheese icing? This dessert has been a staple at The Canteen since opening and it's consistently our top seller.
In today's episode, Renée tackles this delicious recipe. She was feeling ambitious so we doubled the recipe and made a double layer version with cream cheese icing, caramel sauce, and toasted coconut.
Even though she claims that she can't bake, this cake was a huge success - as you will see for yourself.
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CARROT CAKE
2 cup AP flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
3 tsp cinnamon
1 tsp allspice
½ tsp cloves
½ tsp nutmeg
4 eggs
1¼ cups oil ( canola or coconut)
1 cup white sugar
1cup brown sugar
1tsp vanilla
3 cups carrots- shredded
1cup raisins
1cup shredded unsweetened coconut
1cup nuts (optional)
Preheat oven to 325°F. Grease a 9x13 or an 8 round pan. Line bottom with parchment.
Wet ingredients: Mix the eggs with the oil, sugars & vanilla.
Dry ingredients: Mix the flour with the baking, baking powder, salt & spices. Add the fruit, nuts & carrots.
Mix the wet into the dry and pour into the prepared pan.
Bake at 325°F for 50-60 minutes or until baked through. Remove from pan and let cool completely on a wire rack before frosting the cake.
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CREAM CHEESE ICING
2 pkgs cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
½ lemon; juice & zest
1½ - 2½ cups icing sugar (depends on how sweet you like it)
Using the paddle attachment in a stand mixer, cream the cheese & butter until smooth. Add vanilla, lemon juice & zest. Slowly add in icing sugar and mix until smooth and the desired sweetness level is reached.
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CARAMEL SAUCE
1 cup white sugar
¾ cup 35% cream
¼ cup salted butter
In a heavy-bottomed pot, slowly heat sugar until it turns to an amber liquid. Keep a close eye on the sugar so it does not burn. Carefully add cream and butter. Stir until butter is melted. Turn off & refrigerate until needed. •••• be careful when adding the cream to the sugar as it will bubble up quickly and may boil over •••••
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Host: Chef Renée Lavallée (
Camera & Co-Host: Doug Townsend (
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
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DELICIOUS CARROT SOUFFLE
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