Yuzu Carrot Cake| House Muffin Mix Turned Bright, Naturally GF Cake

This Yuzu Carrot Cake is made with regeneratively-sourced and naturally gluten-free House Muffin Mix as the base and a bright yuzu icing, to finish.

To Make ~

Preheat oven to 350 degrees. Follow west~bourne House Muffin Mix directions. Mix in 1/4 cup of west~bourne 100% Pure Avocado Oil. Fold in 1/2 puréed pineapple and 1 cup grated carrots (no need to peel them; turn the stems into pesto for dinner). Add 1 tablespoon maple syrup, and 1 tsp cardamom or cinnamon (optional).

Bake in a greased pan for ~20 mins (if using a full size cake pan, bake for 35-45 min or until a knife inserted comes out clean). 

To make the icing, mix all ingredients into a stand mixer until smooth (we love YUZUCO yuzu juice for brightness, but feel free to use any citrus juice). Keep cold and spread over cake when ready.

Garnish with edible flowers, chamomile, and/or passion fruit.

Shop the Recipe: