Sunflower Kernel Carrot Cake with Cream Cheese Frosting and a Strawberry Chai Frappuccino
Indulge in this moist and flavorful carrot cake loaded with nutritious sunflower kernels, topped with a luscious cream cheese frosting. Pair it with a refreshing and aromatic strawberry chai frappuccino to complete this delightful treat.
ingredients
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup sunflower kernels
- 1 cup brown sugar
- 1 cup graham cracker crumbs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 lb strawberries, hulled and sliced
- 2 tbsp chai powder
- 2 cups ice
- 1 cup whipping cream
steps
- 1.
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
- 2.
In a large mixing bowl, combine flour, grated carrots, sunflower kernels, brown sugar, graham cracker crumbs, baking powder, baking soda, cinnamon, and salt.
- 3.
In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix well.
- 4.
Transfer the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- 5.
In a mixing bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese frosting evenly over the cooled cake.
- 6.
In a blender, combine strawberries, chai powder, ice, and whipping cream. Blend until smooth and creamy.
- 7.
Pour the strawberry chai frappuccino into glasses and serve alongside a slice of sunflower kernel carrot cake.
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