Friday, November 11, 2011

Chef Tess' Cranberry Carrot Cake with Lemon Cream Sauce


You know from the title this is going to be good!  And then you see the picture and you know it'll be moist and delicious and oh so taste bud terrific!  Chef Tess will be serving it as dessert at the Chandler, AZ class tomorrow (Sat. Nov. 12 10AM-Amazing Side Show Stoppers-Thanksgiving Side Dishes Using Food Storage).  Have you signed up for it yet? Call 480-785-5210 to reserve your spot-Class is FREE!



If you aren't in Arizona click HERE for a class schedule at our other retail stores.  (Our Salt Lake Store has 2 classes tomorrow with Cornaby's.  At 11AM it's a Mexican Fiesta and at 1PM they'll be demonstrating delicious cookies and pies).  Both classes are FREE!

Cranberry Carrot Cake with Lemon Cream Sauce
Recipe by Chef Tess

Cranberry Carrot Cake
Ingredients:
2 cups (5.5 oz) Honeyville Dehydrated Carrots
1 cup (4.45 oz) Honeyville Dried Cranberries
2 cups Boiling Water
1/2 cup (1.65 oz) Honeyville Powdered Whole Eggs
1 cup (6.8 oz) Sugar
1 cup (3 oz) Honeyville Powdered Butter
2 tsp Vanilla Bean Paste or double strength vanilla
1 tsp Rum Extract
1 cup Cool Water
2 cups Cake Flour
1 Tbsp Chef Tess Bakeresse Wise Woman of the East Spice Blend
2 tsp Baking Soda
1 tsp Real Salt

Directions:
Preheat oven to 350 degrees.  In a quart size bowl, combine carrots, cranberries and boiling water.  Allow to hydrate 20 minutes.  Pulse in a food processor a few times to break up the berries and carrots if desired.  In a medium sized separate bowl, combine the egg powder, sugar, butter powder, vanilla, and rum flavor with the 1 cup of cool water.  Whisk until smooth.  Combine the flour, cinnamon, baking soda and salt in a separate bowl.  Add the carrot mixture to the egg mixture and stir well.  Add the flour mixture to the carrot-egg mixture and stir by hand 100 turns.  Pour into two greased 9 inch cake pans and bake 30-35 minutes, until a toothpick inserted into the cake comes out clean (9x13 inch oblong cake pan takes about 40-45 minutes).  If using your Solar Oven about 1 hour.

Lemon Cream Sauce
Ingredients:
3 Tbsp Honeyville Lemonade powder
1 Tbsp Honeyville Powdered Butter
1/4 cup Honeyville Sour Cream Powder
3 Tbsp Ultra Gel

Directions:
In a bowl with a two cup capacity, combine the lemon sauce ingredients.  Slowly add 1 cup of warm water while whisking ingredients.  Whisk until creamy smooth (about 2 minutes).

Bonus for you retail store shoppers because the Dehydrated Carrots are on sale through November 12th!  So let's get baking already!  I say there is nothing wrong with a healthy slice of this cake for lunch.  It has veggies in it so totally appropriate :)  And major kudos and thanks to Chef Tess for sharing!!

Happy Eating!

2 comments:

Cami said...

Whoa delish! I'm lovin those chunks of carrots and cranberries in there.

Chef Tess said...

Xoxo! Seriously amazing cake! Thanks for letting me share guys.