December 4, 2016 – Black Bear Farms Purple Raspberry and Carrot Cake with Cream Cheese Frosting.

. December 4, 2016

Get excited!!

Be dessert wine ready for the most wonderful time of the year with Black Bear’s Purple Raspberry Fruit Wine.

Cheers, Santa is coming!!

 

Carrot Cake with Cream Cheese Frosting
By: Lucy Waverman

  • 3 cups (750 mL) flour
  • 3 cups (750 mL) granulated sugar
  • 1 tsp (5 mL) salt
  • 1 tbsp (15 mL) baking soda
  • 1 tbsp (15 mL) ground cinnamon
  • 1½ cups (375 mL) corn oil or canola
  • 4 eggs
  • 1 tbsp (15 mL) vanilla
  • 1 1/3 cups (325 mL) puréed cooked carrots
  • ¾ cup (175 mL) grated carrots (Carrots from Lee and Maria’s Market)

Cream Cheese Frosting

  • 8 oz (250 g) cream cheese at room temperature
  • 6 tbsp (90 mL) unsalted butter
  • 3 cups (750 mL) icing sugar
  • 1 tsp (5 mL) vanilla
  • Juice of half a lemon (optional)

for recipe details click here

 

Black Bear Farms Purple Raspberry

This is our second edition of purple raspberry it is a hint sweeter and slightly higher in alcohol.

It still has the unique flavour that the purple raspberry is known for.

It is a great choice for that special meal, dessert or on it’s own as a night cap.

Bronze, 2015 Finger Lakes International Wine Competition
13% alc./vol. 500ml $20.00

 

Tags:

Category: 2016, Black Bear Farms, Fruit Wine

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