1/2 an
apple (about 4 slices)- I grated 2 slices and cut the other two into chunks. If you want to use applesauce rather than grating, feel free.
4 baby
carrots, grated- You could also use a larger carrot. How thin the shavings are is up to you. I have a hard time digesting carrot chunks, so mine were quite small.
1/3 cup
almond milk
1 1/2 tbsp
cream cheese- I used a single-serving cream cheese wedge.
If you're feeling festive, top the whole thing withcandiedcarrot sprinkles like these. It's just a little fuller and more fruity, with lots of bright carrotsand sweet apples, andcoconut too
To decorate, frost the cooled cakeand then sprinkle the top with the remaining toasted coconut. The cake is perfectly moist and the orange creamcheese frosting is to die for
Fold in the carrotsandpineapple. Folks, Ina makes a mean CarrotandPineappleCake. For a pretty garnish, which we either forgot or skipped, top with freshly diced (small) pineapple pieces
Stir in coconut-macadamia mixture, then carrotsand crushed pineapple. Cover withcake dome and chill. Spread thin layer of frosting over top and sides of cake
I decided to go with an oatmeal stout (once again) for this carrotcake. Oatmeal stouts have a subtle earthiness that I just love, and that earthiness really compliments this carrotcake
Stir in the pineapple. In a medium bowl, combine grated carrotsand brown sugar. We were invited to a dinner at a friend's home and one of his favorite cakes is a carrotcake, so we're taking this for dessert
Garnish the bottom of the cakewith toasted coconutand sprinkle some on top evenly. I think the toasted coconut made was a tasty and pretty garnish for the cake
Add pineapple, walnuts andcarrots. I know we usually see carrotcakes being thick and multiple layers but again with my half sweet tooth I always make this a "shorter" cake
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