Seabuckthon Carrot Cake with White Chocolate Seabuckthorn Cream Cheese Icing

Courtesy of Chef Jenni


For the Cake:

2 cups grated carrot

Thumb sized piece of ginger root, grated

3 eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup canola oil

1/4 cup nvigorate Seabuckthorn Purée

1/4 cup vanilla yogurt

1 tsp vanilla

1/4 cup diced fresh pineapple or mango

1/2 tsp each salt and ground cloves

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1 cup all purpose flour

1 cup whole wheat flour


To Make: 

In a large bowl, whisk eggs until thick and lemon coloured. Add the remaining ingredients except the flours and baking powder and soda. In a separate bowl, combine these; then add to the wet ingredients. 


Bake in a greased 11 x 17 inch pan at 350 degrees approximately 35 minutes until top is a sunset amber colour and a tooth pick inserted in the centre comes out clean. Let cool. 


For the Icing:

1 8 oz package cream cheese, at room temperature

1/4 cup softened butter

1 1/2 cups icing sugar

1/2 cup white chocolate chips

1/4 cup nvigorate Seabuckthorn purée

1 tsp vanilla


Melt white chocolate chips in microwave or in a double boiler. Stir and set aside. Mix together the cream cheese, butter and icing sugar. Add the purée and vanilla. Slowly add the white chocolate, mixing well after each addition. Ice the cooled cake and top with chopped Skor bits!

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