Posts Tagged ‘carrot cake’

2 cups all-purpose flour

½ cup wheat germ

2 tsp baking soda

2 tsp cinnamon

½ tsp salt

3 eggs

1 ½ cups granulated sugar

¾ cup vegetable oil

¾ cup buttermilk

2 tsp vanilla

14 oz can crushed pineapple

2 cups grated carrots

1 cup sweetened, shredded coconut

1 cup chopped walnuts



In a medium bowl, combine flour, wheat germ, soda, cinnamon and salt.  In a separate bowl, beat eggs and mix in sugar, oil, buttermilk and vanilla. Combine wet and dry mixtures, then fold in pineapple, carrots, coconut and nuts.  Pour into a greased 13x9x2 pan and bake at 350F for 55-60 minutes, or until toothpick comes out clean.


Mango Cream Cheese Frosting
16 oz soft cream cheese
10 tbs soft butter
4 tsp vanilla
2 cups confectioner’s sugar
1/2 cup mango puree

Cream together cream cheese, butter and vanilla. Gradually beat in sugar and mango until combined. Refrigerate to stiffen a little.


Mango Puree

1 ripe mango, peeled and cut into chunks (or frozen, thawed)
1 tbs sugar
1 tsp lime juice

Combine in a food processor until pureed.

Read Full Post »

(recipe contributed by Chef Brett Thompson)
2 large eggs
100 grams granulated sugar
100 grams brown sugar
500 ml heavy (whipping) cream
250 ml fresh carrot juice
2 cinnamon sticks
1 tbs whole allspice
1tsp whole cloves
In a small pot, steep carrot juice, cinnamon sticks, allspice and cloves over low heat. Keep at barely a simmer for several minutes. Remove from heat, allow to cool completely, then strain out the spices.
Whisk eggs until light and fluffy (about 5 min using a power mixer). Slowly add both sugars until completely combined, continuing to whisk until the result is a light and foamy mixture.
Add cream and carrot juice and mix gently until just incorporated. Freeze according to the manufacturer’s directions for your ice cream machine.
Transfer ice cream to a chilled container (preferable stainless steel) with a lid and keep frozen.

Read Full Post »