5 Eggs; separated
300 g Sugar
1 tb Lemon zest
300 g Grated carrots (it doesn’t
-need to be precisely
-measured)
300 g Almonds (I use less; and
-put a little more flour;
-and most of the time
-substitute walnuts for
-half the almonds)
4 tb Flour
1/2 ts Cinnamon
1 pn Clove powder
1 ts Baking powder
1 pn Salt
1 tb Kirsh or rhum (it won’t kill
-the kids; but it’s
-CREAM CHEESE FROSTING-
-optional)
2 pk (8-oz) cream cheese
60 g Softened butter
2 ts Vanilla
15 oz Confectioner’s sugar
1 Lemon; juice of
From: morrissey@stsci.edu (Mostly Harmless)
Date: Tue, 14 Sep 1993 16:50:10 GMT
Here are some carrot recipes i have gathered from the net lately. Enjoy!
From: mornod@disuns2.epfl.ch (Joelle Mornod)
Organization: Ecole Polytechnique Federale de Lausanne
Here, dessert lovers, I’ll be really nice with you and send a bunch of
wonderful recipes from Europe. They’re half in metric half in American
measures (I have to type the recipes in as I don’t have my recipes on the
computer, so I got tired of typing & converting all the time. for your
help:
FLOUR 1 cup is 150 g
SUGAR 1 cup is 200 g
FLUIDS 1 cup is 2.5 dl
8 OZ correspond to 250 g
Beat yolks, sugar and zest until “white” and foamy. Add carrots and nuts,
flour, spices, baking powder, salt and kirsh Beat egg whites until stiff,
carefully fold them into cake mixture. Bake at 350F for 90 minutes
You can glaze it with heated apricot jam, or serve powdered with
confectioners sugar or with the following cream cheese frosting:
Cream cheese frosting (enough for at least 2 layers): Beat cream cheese and
butter well. Add vanilla and mix. Add confectioner’s sugar and mix. Add
lemon juice and mix.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings