Bahama Mama Carrot Cake The Bahamas Recipes

Steps:

• Mix the sugar with the oil and eggs.
• Add the dry ingredients and mix well.
• Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
• Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
• Let the cake cool completely, then make the frosting:.
• Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.

Steps:

• TO MAKE THE GLAZE.
• Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
• TO MAKE THE CAKE.
• Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
• In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
• One by one, beat in the eggs, taking care to mix well between each addition.
• Beat in the mashed bananas, vanilla, and rum.
• Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
• Fold in the sour cream.
• Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
• Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
• Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
• Allow to cool completely before serving.

Steps:

• Mix all the dry ingredients together, then cut in the shortening. Work the mixture with your hands until the grains are about the size of rice.
• Add milk until you get a soft dough (I had to use a bit more than the recipe called for).
• Turn out onto a floured surface and knead until smooth.
• Let the dough rest for 10 minutes, then transfer it to a greased 9x9 inch pan. You will have to press it down so it fills in all the corners. Poke the top of the dough a few times with a fork.
• Bake at 350 degrees for 20 to 25 minutes. You can tell the cake is done when it starts to turn a little golden around the edges.

Steps:

• In a small bowl, whisk together the dipping sauce ingredients.
• Finely mince or grind the conch meat.
• Sift the flour over the bowl containing the ground conch meat. Stir until the flour coats all of the meat.
• Gently fold in the chopped vegetables and the herbs, then add some water. You want just enough to bind it all together but not so much that the batter becomes runny.
• Heat up about two inches of oil in a stockpot. It's ready when it bubbles up around the non-stirring end of a wooden spoon.
• Scoop up some of the fritter batter and flatten it out into the spoon. The fritters need be a little thin because you don't want them to end up burned on the outside and raw in the middle. These aren't sushi fritters.
• Drop them into the oil. Flip them once during cooking so they will cook evenly.
• When they are a nice golden color on both sides take them out and drain them on a paper towel. Serve hot with the dipping sauce.