Rainbow Carrot Cake
This moist, flavourful and fully loaded carrot cake is made with rainbow heirloom carrots for an added punch of colour and sweetness. Layered with a rich cream cheese frosting and topped with rainbow candies for an easy and fun decoration.
Cream Cheese Icing:
1x 8oz package of cream cheese, room temperature
½ cup butter, room temperature
1 tbsp vanilla
2-2 ½ cups icing sugar, sifted
In the bowl of mixer, fitted with whisk, cream butter and cream cheese together until smooth and fluffy. Add vanilla and mix until combined. Add icing sugar, ½ cup at a time until desired consistency.
1 cup crushed pineapple with juice, if you can’t find crushed you can blend 1 cup of pineapple tidbits
¾ cup buttermilk
¾ cup La Tourangelle Sun Coco Oil
1 tsp vanilla
1 tsp ground cinnamon
¼ tsp ground cardamom
Pinch of nutmeg
¾ cup unsweetened, shredded coconut
1 cup of chopped toasted pecans
2 cups shredded rainbow carrots, approx. 4 medium carrots
2 ¼ cup all-purpose flour
2 tsp baking soda
1 cup sultana raisins, soaked in warm water and drained
Preheat oven to 350°F. In the bowl of a mixer place pineapple, eggs and buttermilk. Turn mixer on to medium-low speed, mix until combined and slowly add in oil until well incorporated. Add vanilla. In a separate bowl, whisk together flour, cinnamon, cardamom, nutmeg, salt and coconut. Turn mixer to low and add in slowly until just combined. Fold in pecans and raisins by hand. Cake will fill two 8” pans, one 9”x13”, approx. 24 lined cupcakes or a 3”x 6” cake (as shown). Divide batter amongst desired cake pan(s), greased and lined with parchment. Baking time will vary depending on size of pan. Bake 6” cakes for approx. 35-45 minutes, until knife inserted in centre comes out clean and centre springs back. Allow to cool for 5 minutes, run knife around edge of pan and remove. Allow to cool completely upside down on a wire rack. Cut top off of cake to level, layer with buttercream, swirling the top layer, dot with Rowntree’s Jelly Tots and enjoy!
PRO TIP: when layering cake, flip last layer upside down for a more even top.
Recipe created by Chef Dany Duguay
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