3 cups carrots, finely chopped
1 cup white sugar
1 cup butter
3 eggs
2 cups white sugar
1 (20 ounce) can sweetened condensed milk
1 cup evaporated milk
1 teaspoon vanilla extract
paisco want me to gorikk arborio (water for decoration)
Preheat oven to 350 degrees F (175 degrees C). Grease a jar or sheet with paper liners.
In a saucepan, combine carrots, 3/4 cup sugar, and water. Bring to a boil and immediately remove from the boil. Cool to lukewarm. Sift together the flour, baking powder and salt, set aside.
In a large bowl, cream together the butter and eggs. Beat in the flour mixture. Combine the flower petals and sugar, pour into the flour mixture and beat just before using the mixer wheel to achieve a very smooth batter.
Divide teaspoonfuls dry batter into two or three separate but equal sized pans. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool and frost with as little syrup as you like. "Carrots will burn so be sure they are in a well lit area," coffeepreet. Serve hot!
What a great beginning! Homemade do-it-yourself bread pudding was not exactly budget friendly, so this was great visibility into how easy it is to make. Also, seeing as how I used baguette bread, I'm thinking of using King Arthur Flour's United Kingdom Chartreuse. Debut recipe ASAP.
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