This recipe is a perfect blend of spices for that warm, cozy apple pie taste and aroma. Use in a variety of dishes or give as a gift.
This balsamic vinaigrette dressing is the perfect balance of sweet and savory. It’s great for salads as well as vegetable and meat marinade.
Have you ever bought a bag of carrots for a pot roast stew and ended up with half a bag of unused carrots sitting in your refrigerator for days? Well, I find myself in that situation more often than naught. Woe is me as I’m left racking my brain wondering what to make with them as they slowly dry out in my vegetable drawer. This carrot bundt cake is a PERFECT solution.
The recipe uses 3 to 4 carrots which is probably what you left in your fridge RIGHT NOW. I like to add plump raisins and walnuts to give the cake some texture. The addition of crushed pineapple keeps the cake moist for days and days.
What makes this carrot bundt cake so striking are the bright orange strips of carrot that embellish the top of the cake. In order to ensure that the gorgeous carrot design stays in tack, make sure to grease the bundt cake pan well. Also helpful, don’t flip the baked cake out of the pan until it is completely cooled.