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 Soufflé | Family Holiday Dessert Recipe | Thanksgiving Family Favorites Collab
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Chef Bill - Carrot, Turnip & Parsnips
Quick, Easy, Healthy Recipe. Carrot, Turnip & Parsnips. Chef Bill shares another amazing easy recipe
How to Make Delicious Carrot Cake from Scratch | Recipe & Vlog! The Warden Report 62
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How to Make Delicious Carrot Cake from Scratch | Recipe & Vlog! The Warden Report 62
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DELICIOUS CARROT SOUFFLE
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Carrot Cake Recipe - Amazingly Easy- Steph’s Stove
Carrot Cake is hands down a crowd pleaser and a perfect cake for all occasions. My carrot cake recipe is amazingly easy, moist, and full of flavor. It is a satisfying blend of cinnamon and carrots along with smooth cream cheese frosting sprinkled with nuts. This carrot cake recipe is very special to our family and we hope it will become just as special to your family and friends.
Ingredients:
4 eggs
1 ½ cup oil (Wesson Oil is best)l
2 jars carrot baby food (stage 2)
1 teaspoon (heaping) baking soda
2 cups sugar
2 cups all purpose flour
1 teaspoon salt
2 teaspoons cinnamon
Preheat the oven to 350°. Grease and flour two nine inch cake pans and place in the refrigerator.
Beat eggs slightly, add sugar, oil, and carrots blending after each addition. Mix well until wet ingredients are well incorporated. Sift dry ingredients together (I use a fork) and add slowly to the wet mixture. Pour mixture evenly into the prepared cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on the cooling rack for 10-15 minutes. Remove from pans and cool completely.
Cream Cheese Frosting -
1 brick of cream cheese softened
1 stick of butter (at room temperature)
3 ½ cups powdered sugar
2 teaspoons of vanilla
Cream butter and cream cheese until smooth. Slowly add powdered sugar until well blended. Add vanilla and mix well. Transfer frosting to the refrigerator to “set up” while the cake is cooling.
Add frosting evenly to each layer and on cake sides. Sprinkle cake top with chopped nuts of your choice.
Refrigerate the cake until ready to serve to allow cake and frosting to bond together. Store any unused portion in the refrigerator in a sealed cake pan. Enjoy!
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