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Carrot Cake Recipe

Carrot Cake Recipe INGREDIENTS 2 cups all-purpose flour 1 cup of sugar 1/2 cup brown sugar 2 tsp ground cinnamon 1 tsp ground nutmeg 2 tsp baking soda 1 tsp salt 1/2 cup raisins 1/2 cup egg substitute 2 egg whites 2 1/2 cups shredded carrots 1/2 cup applesauce 1/3 cup canola oil 12 oz fat-free cream cheese 3 tbsp hot water 1 7 oz jar of marshmallow  crème 1 tsp vanilla extract DIRECTIONS Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray. Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter eve...
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MELT IN YOUR MOUTH STRAWBERRY BUTTERMILK POUND CAKE

MELT IN YOUR MOUTH STRAWBERRY BUTTER MILK POUND CAKE

Ingredients

1/2 cup shortening

1/2 cup butter

2 cups granulated sugar

3-ounce package strawberry gelatin I used Jello brand

5 large eggs at room temperature

1 cup buttermilk (whole milk can be used) at room temperature

3 cups all-purpose flour

1/2 teaspoon salt

2 and 1/2 teaspoon baking powder

1 tablespoon vanilla extract



Instructions

Sift flour, salt, and baking powder together.

Preheat oven to 325 degrees. Prepare a 10-inch bundt pan with solid vegetable shortening then sugar or flour.

In the bowl of a stand mixer, cream together shortening and butter. Add sugar and mix until fluffy.

Next mix eggs in one at a time until yellow mixes in the batter. Add vanilla and mix in the batter.

Add strawberry gelatin to the flour mixture. Whisk to combine.

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. (1/3 flour mixture, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour)

Pour batter into a bundt pan and smooth top.

Bake in 325-degree oven 65 to 70 minutes.

Allow cake to cool for 10 – 15 minutes then carefully turn out on a serving tray.

Source:http://foodiemomskitchen.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/

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