Carrot Cake

He is in his secret lair to the right in the Processing Room of the Carrot Factory, served by drone slaves and protected by a robot security system. Dr. Hare, the evil genius, is building a Giant Space Rabbot to control the world, and using the carrots to make rocket fuel.

Once you enter the factory and free his drones from their Rabbot Ears, you can see him in the Launch Room and ruin his evil plans.

(see related question)

There are a few ways to tell that a cake is done or a factor that it mgiht be done.

1. Does it look visibily liquidy or still like batter? (If yes, keep baking. If no, see next step.)

2. Have you followed the instruction on the box or recipe for baking time, give or take 5 to 10 minutes? (If no, keep baking. If yes, see next step.)

3. Using a toothpick, poke a part of the cake. Check to see if the toothpick comes out clean. If it does, try another spot. If it comes out with batter on it, the cake is not done. (If all places tested come out clean, the cake is done.)

I think that id you was doing a bun or cake sale around 40-50p but if your in you own little café I would say about £1.00- £1.50.

385 calories

All cakes have a tiny bit of fibre in them. Sponge cakes have hardly any, fruitcakes have far more.

Carrot raisin salad is a dish that originated in the Southern part of the United States. It consists of finely shredded carrots, raisins, mayonnaise, granulated sugar, black pepper, and salt.

If you want a simple cake mix, cream 4oz of butter with 4oz of caster sugar then add 2 eggs then slowly add 4oz of self-raising flour. But if you want to make a thicker cake mix, add more flour!

Carrot cake is not much different to normall cake. its like saying is a banana cake healthy. its only flavouring that makes it carrot cake a carrot cake. the amount of carrot in a carrot cake is very little and there is only a few gratings in the cake its self so carrot cake isn't good for you

use soya butter and soya milk and all the other ingredients used to make a normal cake!!

I made some before its nice

The main ingredient is carrots.

Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.

Boy, this frosting is sweet. We don't recommend that you eat it before a trip to the dentist. Yields about 3 cups # Step 1 Combine brown sugar and heavy cream in a medium-sized saucepan. # Step 2 Cook, stirring continuously, over medium heat, until the mixture just starts to simmer. # Step 3 Stop stirring, cover and simmer for 2 more minutes so that the sugar dissolves. # Step 4 Uncover the saucepan, and, using a wet pastry brush, wipe away any sugar crystals still clinging to the side of the pan. # Step 5 Cook the mixture, uncovered, until it reaches 238 degrees F on a candy thermometer. # Step 6 Remove from heat and add the butter without stirring. # Step 7 Set aside and let the mixture cool to a temperature of 110 degrees F, about 45 to 60 minutes. # Step 8 Add vanilla and beat until the frosting cools and has thickened enough to spread. Use immediately. # == #* 2 c. packed brown sugar #* 1 c. heavy cream #* 3 tbsp. unsalted butter #* 1 1/2 tsps. vanilla #* Groceries #* Candy Thermometer #* Plastic Wrap #* Saucepans #* Mixing bowls #* Hand Mixers

It varies greatly. Some are small, some are larger. Typically, most are about 9 inches by 13 inches, and 2 inches deep. Any variation within 2 or 3 inches of this is considered about "average".

I think they are out of business, their phone is dis-connected.

I have successfully experimented with ground linseed to replace eggs in muffins and pancakes.

In a separate container, use 1 rounded tablespoon fine ground linseed (flax seed)

with 2-3 tablespoons cold water per egg replaced. Allow to stand 10 minutes or so.

You may need to add more water to bring the blend to the consistency and quantity

of one egg. You could also add a teaspoon of light flavored oil to replicate the fat in the egg.

The blend becomes 'slimy' like raw egg white and has roughly the same binding quality of eggs, but you do lose some of the flavor they impart.)

Um, I guess so. But you can only give them a little bit. And try to scrape off the icing too. Remember a little bit or else you horse can get colic.

There are many recipes for diabetic carrot cake that have been highly reviewed. If you go to www.food.com there are several highly reviewed recipes. However, there are many other websites that offer diabetic carrot cake recipes if you find the recipes at www.food.com unappealing.

If they're chopped up, probably about 5-8 minutes after the water boils.

If they're whole, then probably 10-15 minutes after the boil.

Frozen carrots take longer, but usually don't taste as nice.

With any of these though, it's size that matters...if they're big, they'll take longer to cook!

It depends a lot on factors of the cake, such as icing, layers, fillings, decorations (sprinkles, shaved chocolate, piping, ect.) and they type of cake (milk chocolate, baking chocolate, dark chocolate, ect.). Generally, a small slice of fairly simple and plain chocolate cake will be about 200 calories. A large slice can be about 400 calories. But a more complex cake can be up to 700 or 800 calories a slice.

Carrot cake is between 7PP-25PP per slice.

It depends on where you got the carrot cake from.

You don't. Go in through the drain pipe (in the water on the right side). You need a crowbar. (see related question)

Vanilla

It is very natural. It happens every day. You don't want to be hit in the head with a piece of the sky though. If it hits you, you will become a giant marshmallow.