1 oil for greasing pan
3 cup cake flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup applesauce
1 cup brown sugar
1 cup sugar
3 egg whites
1 grated rind of 1 orange
1 juice of 1 orange
3 cup carrots, peeled shredded
1 cup raisins
ORANGE GLAZE
2 cup powderd sugar
4 tbsp orange juice
1 tsp lemon juice
1 tsp grated orange rind
Directions
Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10"
springform pan with center hole.
Combine flour, baking soda, baking powder, cinnamon and salt: set
aside. Beat together applesauce, sugars, egg whites, orange rind and
juce. Blend in flour mixture with mixer at medium speed only until
smooth. Do not over beat. Stir in carrots and raisins. Pour batter
into prepaed pan and bake 50 to 60 minutes or until a knife inserted
near center comes out clean. Remove cake from pan, or if using spring
form, remove sides of pan and put cake on wire rack to cool completly.
****************************Orange
Glaze******************************* Combine sugar, orange juice,
lemon juice and orange rind; stir thoroughly to blend. Spoon glaze
over cooled cake and serve.
Servings: 20 servings
Carrot Cake With Orange Glaze Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit; Sauce
The History of Recipes
Recipes as an idea can be observed far back into distant history, at least as far back as the Egyptians, and maybe even further. However, in the main part, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to historians are a few tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the Romans made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like basil, fennel and asafoetida. Over the next few hundred years, the families of Europe tried to serve up the most extravagent banquests, and as a consequence, chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookbooks were increasing in popularity as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Carrot Cake With Orange Glaze recipe.
