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Mighty Squirrel IPA . . . Carrot Cake’s Best Friend!

A step by step carrot cake recipe to be enjoyed with Mighty Squirrel IPA.

Mighty Squirrel IPA and carrot cake go together like red wine and steak, peanut butter and jelly, root beer and vanilla ice cream, tomato and basil, cilantro and lime … you get the idea! Specifically Mighty Squirrel IPA is brewed with Mosaic, Citra and Columbus hops, which partners beautifully with carrot cake and butter cream frosting. This is the case because they directly contrast one another. Carrot cake is a predominately sweet autumn treat, with a smooth, creamy flavor and lively texture. Mighty Squirrel IPA’s trio of hops comes together to form a distinguished sharp personality with floral, fruity, piney aroma and taste that directly cuts or contradicts the buttery and smooth nature of carrot cake, leaving a complex yet delicious aroma and flavor that will haunt your dreams!

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The Mosaic hop has a specific aroma and taste profile that incorporates floral notes such as rose, blossoms and grass as well as citrus and fruity aromas and flavors like blueberry, tangerine, papaya, along with sweet hints that mimic bubble gum. The Citra hop contains specific fruity taste and aroma descriptors that include, but are not limited to, grapefruit, lime, lynchee, melon, passion fruit and gooseberry. Last but not least, the Columbus hop attributes to aromas and taste descriptors like black licorice, pepper and curry seasoning with, subtle citrus tinge. Below is a step by step recipe of carrot cake that must be enjoyed with Mighty Squirrel IPA!

2 cups of all-purpose flour

2 teaspoons of baking soda

½ -teaspoon of salt

2 teaspoons of ground cinnamon

3 large eggs

2 cups of sugar

¾ cup of vegetable oil

¾ cup of buttermilk

3 teaspoons of vanilla extract

2 ½ cups of grated carrot

1 (8-ounce) can of crushed pineapple, drained

1 (3 ½ -ounce) can of flaked coconut

1 cup of chopped pecans

Step 1

Grease 9X11 cake pan with butter. Set pans aside.


Step 2

Stir together first 4 ingredients (Flour, baking soda, salt and cinnamon, as depicted below.

2 cups of flour

add flour

2 teaspoons baking soda

add baking soda

1/2 teaspoon of salt

Add Salt

Add 2 teaspoons of cinnamon

add cinn

Step 3

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pan.

3 large eggs

3 eggs

2 cups of sugar

add sugar

¾ cup of vegetable oil

add oil

¾ cup of buttermilk

 add buttermilk

Step 4

Fold in carrot and next 3 ingredients. Pour batter into prepared cake pan.

2 ½ cups of grated carrot

shreaded carrot set up pics

add carrot

1 (8-ounce) can of crushed pineapple, drained, 1 (3 ½ -ounce) can of flaked coconut and 1 cup of chopped pecans (optional)

add pineapple

Step 5

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pan, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.





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