Spring into brighter days with our founder's take on her mama's signature recipe. This Yuzu Carrot Cake is made with our 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.

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