Discover the Satisfaction of Baking (Sweet Recipes Inside!)

Discover the Satisfaction of Baking (Sweet Recipes Inside!)

In these strange times, we’re all trying to find ways to fill our days and find joy in how we spend them. It’s more difficult now than ever with our options being so limited for how we can spend our time. It’s no wonder that so many people are cho...

Author

Lehman's

Ingredients

• 3 cups chopped carrots
• 1 teaspoon baking powder
• 1 1/4 cup oil
• 1 teaspoon baking soda
• 1 2/3 cup white sugar
• 2 cups flour
• 1 tablespoon cinnamon
• 4 eggs
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/4 cup shortening
• 1 egg
• 1/2 cup milk
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups flour
• 2 cups blueberries
• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup butter
• 1/2 teaspoon cinnamon
• 1 box lemon or yellow cake mix
• 1 package lemon instant pudding
• 4 eggs
• 1/2 cup oil
• 1 cup water
• 2 cups powdered sugar
• 1/4 cup lemon juice

Directions

1. Blend chopped carrots and oil in a blender to form a puree.
2. Place in a mixing bowl and add dry ingredients.
3. Stir together.
4. Add eggs and beat on medium-low for 3 minutes.
5. Bake in a greased 9×13-inch pan at 350°F for 45 minutes or until done.
6. Cream sugar and shortening.
7. Add egg.
8. Add sifted dry ingredients alternately with milk.
9. Pour into a greased 9×9-inch pan.
10. Sprinkle with topping.
11. For topping, mix all ingredients.
12. Bake at 375°F for 40 to 50 minutes.
13. Mix and beat ingredients for 2 minutes.
14. Bake at 350°F for 40 minutes.
15. Remove from the oven and make 1-inch slashes at intervals with a knife.
16. Stir together glaze ingredients and pour over hot cake.
17. Let cool.