Culinary Creation Contest Entry Thread

[Sasquatch_Redbeard]

[img=951663]

With Easter quickly approaching, what better to cook than a beautiful Coerthas carrot cake.

Ingredients:

4 chicken eggs
2 cups maple sugar
1 tbs lavender oil
2 cups sunset wheat flour, plus for dusting
1/2 tsp table salt
2 tsp cinnamon, ground
3 cups coerthas carrots, shredded
1 cup Almonds, chopped

1/2 cup salted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 vanilla bean (seeds removed)
1 cup almonds, chopped


Directions:
1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch cake pan.
2: In a large bowl combine flour, salt, cinnamon and maple sugar. In a smaller bowl beat eggs and oil together.
After combined add wet ingredients to the dry mixture. Stir only until fully incorporated. Slowly fold in almonds and carrots
3: Bake in the preheate oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set
on wire rack until completely cooled.
4: While cooling make frosting by whipping cream cheese and butter together. Slowly add powdered sugar and vanilla bean seeds.
Whip until mixture is smooth and creamy.
5: To assemble cake spread an even layer of frosting over the cake. With your hands add the chopped alonds to the sides to form an even
border.

[Sasquatch_Redbeard]

[Sasquatch_Redbeard]

With Easter quickly approaching, what better to cook than a beautiful Coerthas carrot cake.

Ingredients:

4 chicken eggs
2 cups maple sugar
1 tbs lavender oil
2 cups sunset wheat flour, plus for dusting
1/2 tsp table salt
2 tsp cinnamon, ground
3 cups coerthas carrots, shredded
1 cup Almonds, chopped

1/2 cup salted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 vanilla bean (seeds removed)
1 cup almonds, chopped


Directions:
1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch cake pan.
2: In a large bowl combine flour, salt, cinnamon and maple sugar. In a smaller bowl beat eggs and oil together.
After combined add wet ingredients to the dry mixture. Stir only until fully incorporated. Slowly fold in almonds and carrots
3: Bake in the preheate oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set
on wire rack until completely cooled.
4: While cooling make frosting by whipping cream cheese and butter together. Slowly add powdered sugar and vanilla bean seeds.
Whip until mixture is smooth and creamy.
5: To assemble cake spread an even layer of frosting over the cake. With your hands add the chopped alonds to the sides to form an even
border.