Try this colourful twist on a great classic!
½ lb rainbow carrots, peeled and grated (keep some peels)
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp cinnamon, ground
½ cup walnuts, chopped
½ cup raisins
¼ cup buttermilk
1 tsp vanilla extract
1 cup brown sugar
¾ cup vegetable oil
2 eggs
Cream Cheese Icing
2 cups cream cheese
½ cup butter, room temp
2 cups icing sugar
1 tsp vanilla extract
mint leaves
1
Coat a cake pan with butter.
2
In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
3
Add carrots, walnuts, raisins, buttermilk, vanilla, eggs, brown sugar and oil.
4
Mix until no lumps appear and then pour into the cake pan.
5
Bake for 25-35 minutes at 350 degrees until a toothpick inserted into the cake comes out clean.
6
In a bowl, mix together the cream cheese and butter until smooth.
7
Add vanilla and gradually add the icing sugar.
8
When cake has completely cooled, begin icing the cake.
9
Make carrot flowers by rolling carrot strips into flowers.
10
Garnish with mint.
Ingredients
½ lb rainbow carrots, peeled and grated (keep some peels)
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp cinnamon, ground
½ cup walnuts, chopped
½ cup raisins
¼ cup buttermilk
1 tsp vanilla extract
1 cup brown sugar
¾ cup vegetable oil
2 eggs
Cream Cheese Icing
2 cups cream cheese
½ cup butter, room temp
2 cups icing sugar
1 tsp vanilla extract
mint leaves
