November 15, 2011
Author: Julie Frankel
Ingredients:
3 sticks of butter softened
1 cup(s) firmly packed graham cracker crumbs
1/3 cup(s) or as much as is needed to coat inside of mold
1 1/2 Teaspoons
3 Teaspoons
2 Tablespoons
2 Tablespoons
1 tablespoon grated
1 tablespoon grated
1/2 cup(s) 4-6 large carrots
3 1/4 Cup(s)s
1/2 teaspoon
3/4 teaspoon
3/4 teaspoon
1 cooked
Preparation:
Generously butter a large ring mold and sprinkle all over with graham cracker crumbs.
Cream 3 sticks softened butter and add:
1 cup dark brown sugar
3 eggs.
1 1/2 teas. baking soda
3 teas. baking powder
2 tablespoons lemon juice
2 tablesp. orange juice
1 tablesp. of grated rind of lemon
1 tablesp. of grated rind of orange
3 1/2cups grated carrots
3 1/4 flour
1 1/2 teas. salt
3/4 teas. cinnamon
3/4 teas. nutmeg.
Batter will be stiff. Fill mold. Bake in preheated 350 oven for one hour or until it has risen and feels dry.
Take knife around edges and turn upside down to un-mold.
Fill center with cooked, frozen peas.
This can be frozen unbaked and then brought to room temp.