DICED CARROT RECIPES
CARROT AND PINEAPPLE CAKE RECIPE | INA GARTEN | FOOD NETW…
Provided by Ina Garten
Categories dessert
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
HOW TO MAKE SOFFRITTO - THE ITALIAN MIREPOIX
Soffritto is the base for a lot of Italian sauces, like bolognese sauce. Try it!
Provided by Nonna Box
Categories Sauce Base
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 1
Number Of Ingredients 5
Steps:
- With a sharp knife, finely chop or mince the onions, carrots, and celery. Try to cut the vegetables with uniform sizes to ensure even cooking.
- In a pan, heat up some extra virgin olive oil.
- Once it’s hot enough, add the chopped onion. Sauté for a few minutes.
- Then, add the carrots and celery. Sauté for about 5 minutes.
- Add the white wine, and sauté for 10 more minutes, or until the vegetables turn golden.
Nutrition Facts : Calories 826 kcal, CarbohydrateContent 37 g, ProteinContent 3 g, FatContent 56 g, SaturatedFatContent 7 g, SodiumContent 239 mg, FiberContent 8 g, SugarContent 17 g, ServingSize 1 serving
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