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
Written cooking instructions as an idea can be traced way back into antiquity, at least as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these early recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to historians is a collection of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Moving our culinary historical trip onwards, there were two interesting books published in the 1300s ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian food that is served today, but instead descriptions of the types of food on the menus of the upper classes of that period. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and consequentially cooks and their recipe collections were greatly in demand. Even so, it was during the 19th century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. The arrival of TV brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Carrot Cake With Orange Glaze recipe.
