Sticky Apple Carrot Pudding Cake With Apricot Cinnamon Sauce Recipe 55

STICKY APPLE CARROT PUDDING CAKE WITH APRICOT CINNAMON SAUCE RECIPE - (5/5)

Steps:

• Add chopped apple and grated carrots to a large bowl; add the greek yogurt, white sugar, vanilla extract, salt, all of the spices and eggs; mix together with a fork. In a separate bowl, combine all flours/starches with xanthan gum, baking powder and baking soda; mix together well. Now fold the dry ingredients into the bowl with the wet ingredients until they are well combined, then add the apricot jam and brown sugar, mix with fork. bake for 25 minutes in a pre-greased square 9 inch pan at 375 then remove & lightly cover with foil, put back int the oven and bake for another 10-12 minutes at 375. The edges are the best part--they'll get dark and crispy when they bake and take on a caramelized flavor :D. For the sauce: Combine preserves and powdered sugar, mix with fork (it'll be gooey) now add the cinnamon, mix, then add in water. You can leave it out until the cake cools and pour it on the entire cake or serve the cake warm (best when warm) and drizzle glaze on each individual serving.

CARROT APRICOT CAKE

Steps:

• 1. Pre-heat oven to 350. Blend together in mixer on medium speed: sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, cinnamon, ground cloves and allspice. Fold dry ingredients into wet mixture and blend well on medium speed for approximately 5 minutes. Fold in carrots, nuts, raisin and apricots. until well blended. Distribute batter evenly into 3 or 4 (9-inch) cake pans, which have been generously greased. Bake 20 minutes if 4 skinny layers, 25 minutes if 3 layers or check with toothpick for completely baked cakes. Remove from oven cool completely on racks right side up in the pans. After 15 minutes, invert cakes onto racks to remove from pans. Place cakes in freezer for 30 minutes before frosting them. This process is the easiest way to frost a cake without crumbs in the icing.
• 2. To make the frosting: Blend cream cheese until smooth on low speed, add in softened butter until blended. Add in sugar 1 cup at a time on medium speed until frosting is smooth and creamy. Then blend in the vanilla.
• 3. Remove cakes from freezer. Place first layer, bottom side down, in center of cake plate. With a spatula, evenly distribute frosting on 1st layer. Center second layer on top of first layer with topside down, and repeat process on each layer. On final top layer before the frosting is added, use both hands and press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Garnish top with some finely chopped nuts, then refrigerate.

THANKSGIVING CARROT RING RECIPE - (5/5)

Steps:

• Cream butter and brown sugar well. Then add all other ingredients (except peas) and mix together well. Pack into a well-greased ring mold and refrigerate overnight. Remove 1/2 hour before baking. Bake 1 hour at 350 (NOT in pan of water). Turn out on platter and fill center with cooked peas

CINNAMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch square baking dish.
• In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center and pour in the milk. Mix well and pour into prepared pan.
• In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan. Sprinkle top with nuts and chopped apples.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.