Carrot cake with Carrot Cake condensed milk and butter pecan cookies
Ingredients
Carrot Cake
Ingredients
- Sweetened condensed milk one tin (400 gm) w Butter 100 gm
- Maida( flour) 200 gm
- Baking powder one tsp
- Soda bicarbonate one tsp
- Jaiphal (nutmeg) powder one tsp
- Aerated soda one cup (150 ml)
- Grated carrots three cups
Directions
Preheat oven to 180 C; grease and dust a baking tin of 8” diameter with maida. Sieve maida, baking powder, baking soda and nutmeg powder together. Dust carrots with two-three tbsp maida to prevent it from settling at the bottom.
Soften butter and add sweetened condensed milk and mix well. Add a few tbsp of maida mix to the milkmaid mixture, stir and then add some aerated soda. Mix again. Repeat till all the maida and soda are used up. Fold in carrots.
Pour batter into the prepared baking dish and bake in the pre-heated oven at 180 0 C for 45-50 minutes, or until done. Remove the cake from the tin and allow it to cool on a wire rack for 5-10 minutes. Slice and serve.
Butter Pecan Cookies
Ingredients
- Butter (softened) One cup
- Brown sugar 2/3 cup packed
- Egg One
- All-purpose flour two cups w Salt 1/2 tsp
- Pecan halves one 1/2 cups
Directions
- In a large bowl, add cream butter, brown sugar and egg. Mix well until well-blended.w Slowly, add flour and salt and mix well. Cover and refrigerate for at least one hour.
- Preheat oven to 375 degrees F.
- Roll pieces (one inch) of dough into balls and place them two inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan onto the top of dough.
- Bake for 10 to 12 minutes until lightly coloured. Serve together!
— Recipes courtesy by Maria Goretti
