Our 30th anniversary deserved a cake, and what cake better represents EatingWell than one with vegetables?
Line the bottoms with parchment paper.
Stir flour, cinnamon, baking soda and salt in a medium mixing bowl.
Whisk eggs, 1 1/4 cups sugar, buttermilk, oil and 1 teaspoon vanilla in a large bowl.
Add the dry ingredients to the wet ingredients; stir until just blended.
Stir in shredded carrots.
Divide the cake batter between the prepared baking pans.
Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Let cool for 5 minutes in the pan on a wire rack.
Loosen the edges and invert the cakes onto cooling racks.
Peel the parchment off the tops of the cakes and let cool completely, about 1 hour.
Remove from heat and stir in lemon juice.
Let cool completely, about 30 minutes.
To prepare carrot curls: Cut greens from carrot; reserve for garnish, if desired.
Using a vegetable peeler, peel the carrot into long strips.
Bring sugar and water to a boil in a medium saucepan over medium-high heat.
When the sugar has dissolved, add the carrot strips and reduce heat to maintain a simmer.
Cook, stirring occasionally, for 15 minutes.
Drain the carrot strips in a colander; let cool for 10 minutes.
Line a large baking sheet with parchment paper.
Spread the carrot strips in an even layer on it.
Bake until dry but flexible, about 20 minutes.
Return the curls to the pan and let cool until crisp, about 5 minutes.
To assemble cake: Place 1 cake layer on a serving platter.
Spread the pineapple filling on top.
Top with the remaining cake layer.
Spread the frosting over the top and sides.
Decorate the cake with pecans, the carrot curls and reserved carrot greens, if using.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
