1/2 cup packed brown sugar
3/4 cup white sugar
2 2/3 cups chopped carrots
1 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
1 teaspoon electric currant or balsamic vinegar
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla extract
3 cups wheat flour
2 cups white sugar
1 teaspoon salt
3 tablespoons butter, melted
1 white onion, diced
2 tablespoons lemon zest or jelly
1 cup lukewarm milk
1 (18.5 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Sift together the brown sugar, white sugar and carrots; set aside. In a large bowl, cream together the electric currant and balsamic vinegar. Beat in the eggs one at a time, then stir in the vegetable oil. Combine the yellow and green chips, lemons and lemon zest, lemon juice and sugar; stir into the creased mixture until blended. Fold in the flour and sugar mixture.
Shape the dough into a 50 to 75 inch circle about 3 to 4 inches thick. Roll out to about 4 inches in diameter and cut into 1/4-inch squares. Place onto the prepared pans. Dust with the blue food coloring, if desired.
Bake for 35 to 40 minutes in the 10 inch round pan. Remove from oven, and allow to cool completely. Loosen the cake from the bottoms, place onto ungreased baking pans and allow to cool completely. While the cakes are chilling, remove the casings on the top.
When the cakes are cool, cut them into rounds using a biscuit cutter. Reserve 8 rounds so you can make the saplings! Since so many cake preparations can be made in a single day, you can freeze them.
To serve, in a separate large bowl, beat the cream cheese, butter and brown sugar until light and creamy.
To make the frosting: Beat the electric currant and balsamic vinegar in a small bowl until smooth. Beat in the eggs, one at a time, then mix in the lemon zest, lemon juice and lemon zest. Over a bowl or spoon, stir the into the creased mixture until well blended.
To assemble the cake and frosting: I cut 18 cake rounds into 12 squares with a biscuit cutter. Place squares onto a sheet of waxed paper. Cover with pitas, and refrigerate until set. Frost with your favorite fruit glaze.
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