Recipe Creamed Carrots

Carrot Cake with Cream Cheese Frosting Skinnytaste

WebApr 7, 2023 · Preheat oven to 350F. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk. In a …

1. Preheat oven to 350°.
2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
3. In a medium bowl, combine oil, eggs, and vanilla; stir well.
4. Add grated carrots and pineapple; mix well.

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Creamed Carrots Recipe: How to Make It Taste of Home

WebJun 30, 2023 · Directions. In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots …

1. In a large saucepan, bring carrots and broth to a boil.
2. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter.
3. Stir in the flour, salt and pepper until smooth.
4. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

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Healthy Carrot Cake {w/ Skinny Cream Cheese …

WebMar 9, 2015 · Meanwhile, prepare the frosting: In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, almond …

Rating: 4.6/5(11)
1. Preheat the oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick spray.
2. In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the egg, egg whites, brown sugar, canola oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded coconut and beat just until incorporated. With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the buttermilk. Add the remaining flour mixture, continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.
4. Pour the batter into the prepared baking pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (Check at the 30-minute mark—if the edges of the cake are browning too quickly, tent with foil, then return to the oven to finish baking.) Remove the cake from the oven and let cool completely in the pan. Run a dull knife, such as a butter knife, along the edge of the cake to loosen, then unmold it. Carefully transfer the cake to a serving plate.

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