NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Brandy-Glazed Carrot Cakes

This carrot cake recipe is a lighter, yet moist, version of the traditonal recipe. To ensure easy removal, line the cake pan with paper.

  • Makes: 18 servings
  • Prep: 35 mins
  • Bake: 30 mins 350°F

Brandy-Glazed Carrot Cakes

Ingredients

Directions

  1. Grease an 8x8x2-inch baking pan. Line bottom with parchment or waxed paper. Grease paper; set pan aside. Combine flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
  2. Combine egg, carrots, and oil in another mixing bowl. Add egg mixture to flour mixture, stirring until combined. Spread batter into prepared pan.
  3. Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Loosen edges and remove cake from pan; remove paper. Turn right side up. Cool thoroughly.
  4. Heat butter in a medium saucepan until melted. Remove from heat; stir in sifted powdered sugar and brandy, orange liqueur, or vanilla. Stir in enough water, 1 teaspoon at a time, to make of glazing consistency.
  5. Cut cake into nine squares. Cut each square in half diagonally to form triangles. Place cake pieces on a rack over a baking sheet. Slowly spoon brandy glaze over each piece, allowing some glaze to drizzle down sides. Top with chopped toasted pecans or hazelnuts, if desired. Makes 18 servings.

Nutrition Facts (Brandy-Glazed Carrot Cakes)

    Per serving:
  • 190 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 33 mg chol.,
  • 120 mg sodium,
  • 28 g carb.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...