Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Cream Cheesed Carrot Cake



Ingredients
Cake
2 cups sugar
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 eggs, beaten lightly
1 (8 ounce) can crushed pineapple with juice
1 1/2 cups canola oil
2 teaspoons vanilla
1 teaspoon salt
1 cup flaked coconut
2 cups carrots, grated
1 cup pecans, chopped
Frosting
6 ounces cream cheese, softened
1 cup powdered sugar, sifted
1/2 cup butter
1 teaspoon lemon juice
1 dash salt
additional chopped pecans, for garnish
lightly toasted flaked coconut, for garnish
Directions
1Mix together the sugar, flour, baking soda, and cinnamon.
2In a separate bowl, mix eggs, pineapple and juice, oil, vanilla,salt,coconut, carrots, and pecans.
3Add dry ingredients to the liquid mixture, and mix to combine well.
4Line 3 (8 inch) cake pans with waxed paper and divide cake batter evenly between pans.
5Bake in a preheated 350 oven for 35 to 40 minutes.
6Remove from oven and allow to cool on racks 30 minutes.
7Remove cakes from pans, remove waxed paper, and allow to cool completely.
8Combine the frosting ingredients and mix well with an electric hand mixer.
9When cake is completely cool, frost layers and top, but not sides.
10Sprinkle top with the additional chopped pecans and toasted coconut and refrigerate until serving time.

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