carrot G R E AT G R A M M A L U L U ' S E A S T E R
cake
BRITT KEENE
Roaming Goat, Grass Lake
Enjoy the season’s finest bounty through a sweet dessert in honor of our matriarch, Helen Lula, whose love for family is shown through good food that is carried on for generations. INGREDIENTS 2 cups flour 1 Tbsp cinnamon 1 tsp ginger ½ tsp nutmeg ½ tsp baking powder ¾ tsp baking soda ½ tsp salt ½ cup sugar ½ cup brown sugar Whole carrot, shredded 1 cup walnuts, chopped ½ cup dried cranberries 4 eggs 1 cup neutral oil FROSTING ½ cup butter 3 oz cream cheese 2/3 cup powdered sugar 3 Tbsp milk
DIRECTIONS
Mix all dry ingredients for the cake. Add in chopped walnuts, shredded carrot, and cranberries to dry mixture. Crack eggs in a separate bowl and whisk until combined. Add whisked eggs and oil to dry mix, mix well Oil two 6" round cake pans and pour in batter. Bake in a preheated oven at 325° F for 40-50 minutes. While the cake is baking, allow the frosting ingredients to come to room temperature. Use an electric mixer to beat butter and cream cheese together until fully combined. Add powdered sugar and continue mixing until combined. Add milk and mix until light and fluffy. When cakes have cooled completely, spread half of the frosting over one cake. Stack the other cake on top and spread remaining frosting to top the cake. Garnish with edible flowers or walnuts.
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