Classic Carrot Cake Recipe
公開日:2022/06/15 / 最終更新日:2022/06/15
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1 week in the past Oct 12, 2020 · Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Put aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined.
– Refrigerate in an air-tight container for 3 to 4 days.
– Freeze in an air-tight container for up to three months.
Yes, you’ll be able to. Freeze cooked carrots in an air-tight container for up to 3 months.
Freeze uncooked carrots take somewhat extra work. You need to first wash the carrots, peel them, after which reduce in into 1/four inch slices. You will need to blanch them in salted boiling water for two minutes. Cool promptly, drain and then store in both an air-tight container or in a zip-top bag. Carrots will last for about 3 months within the freezer.
5 days ago korean carrot slicers BREAD 1 cup sugar 3/four cup pure applesauce 2 eggs, slightly beaten 1 tsp vanilla 1 1/2 cups all-function flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 cup shredded uncooked carrots 1 cup golden raisins Preheat oven to 350 degrees F. Butter 2 (5x3x2-inch) loaf pans. Combine sugar, applesauce, eggs, and vanilla; put aside.
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