Three Birds Tavern
1492 Fourth St. N., St. Pete • 727.895.2049
10 min. prep, 35-40 min. cooking. Makes 12 servings (tall 9-inch cake)
Cake ingredients & directions
20 oz shredded carrots
3 oz brown sugar
17.5 oz sugar
7.25 oz oil
1/4 oz vanilla
11.25 oz cake flour
1/4 tsp baking powder
1 tsp each baking soda and salt
2 tsps each cinnamon and ginger
1/2 tsp each nutmeg and allspice
Place sugar and carrots in bowl
and let macerate for 15 minutes.
Sift all dry ingredients in bowl. Add eggs one at a time. Add vanilla, oil.
Slowly stir in carrots
and sugar mixture
Bake at 350 until toothpick
inserted comes out clean.
Mousse ingredients & directions
6 oz cream cheese, room temperature
1/4 to 1/2 cup powdered sugar, divided
1 tsp vanilla extract
2/3 cup chilled whipping cream
Beat cream cheese
Whip heavy cream
to soft peaks.
Fold heavy cream
into cream cheese
Layer the cake and the mousse,
then top it all off with shredded carrots and walnuts.
Submitted by Stephanie Cutshall,
pastry chef and co-kitchen manager