Beet, Carrot & Cinnamon Shrub
This is our newest Shrub flavor and we are thrilled with how it turned out! The color is just amazing and the flavor is earthy and sweet. Pairs well with vodka and gin and like always, just with sparkling water for a little shrub soda.
We also used it in a cake which came out pefectly. Think Red Velvet Cake, but "Beet Velvet Cake!"
2 ½ cups cake flour
¼ cup cocoa powder
½ tsp salt
1 tsp baking soda
½ cup unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 tsp vanilla
½ cup grapeseed oil
1 cup buttermilk, 1% fat
½ cup Beet, Carrot & Cinnamon Shrub
Cream Cheese Frosting:
2 Packages 8 oz. Cream Cheese, room temperature
1 cup butter, room temperature
1 ½ cups powdered sugar
2 tsp vanilla
Preheat oven to 350 degrees and spray two 9-inch round pans with cooking spray. Sift flour and cocoa powder in medium bowl. Add salt and baking soda and whisk lightly to combine.
In a large bowl cream butter and sugar on medium for 1-2 minutes. Add eggs and vanilla and beat an additional minute. Add oil, buttermilk and shrub and beat for another 30 seconds or until combined. Add half of dry ingredients and beat at low until combined. Add other half of dry ingredients and thoroughly combine. Divide batter between the two pans and bake for 30 minutes. Let cool for 10 minutes in the pan then flip over onto clean surface to finish cooling completely before frosting. I like to put down parchment paper and then flip pan over and lightly tap the bottom to make sure the cake separates cleanly from the pan.
For frosting, beat cream cheese and butter together then add powdered sugar and vanilla and beat on low until combined. This makes enough to frost both layers of the cake and the sides and you still might have a little left over.