Cranberry Carrot Cake With Lemon Cream Sauce

Along the theme of cooking with food storage, I wanted to share my original carrot cake recipe and how I converted it into a recipe that can use dehydrated carrots and cranberries. Turns out...this was awesome! I'll be making it for my class Saturday but I had to share for all those who live out of state...and the country. I'm crazy cool that way. The secret is using the carrots that are puffed when they're dehydrated. That way it ends up light and moist. You can of course use fresh carrots as well, like in the original recipe. I can't however under emphasize how wonderful it was with cranberries! The tart fruit and the carrot together were an outstanding touch of genius...if I do say so myself.

Chef Tess' Cranberry Carrot Cake With Lemon Cream Sauce

2 cups (5.5 oz) Dehydrated Carrot 

1 cup (4.45 oz)  Dried Cranberries

2 cups boiling water

½ cup (1.65 oz) powdered whole egg

1 cup (6.8 oz) sugar

1 cup (3 oz) Powdered Butter

2 tsp vanilla bean paste or double strength vanilla

1 tsp rum extract

1 cup cool water

2 cups (9 oz)  Cake Flour

1T Chef Tess Wise Woman of The East Spice and Floral 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 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. (9 by 13 inch oblong cake pan takes 40-45 minutes). Solar oven about 1 hour.

Lemon Cream Sauce

3T lemonade powder

1T Powdered Butter

¼ cup powdered sour cream

3T UltraGel  

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).

There you go! Awesome carrot cake from food storage. It can be done!


Get the printable here

Always My Very Best,
Your Friend Chef Tess