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  • Lisa Nelms

Hjördís’ Carrot/Cake Fusion

Hjördís’ Carrot/Cake Fusion recipe for Tokeneke’s Monday class - Cooking with Chef Lisa Royle's Tuesday class - Pies, Cakes, Cookies and More Tokeneke's Wednesday class - Pies, Cakes, Cookies Friday, Hindley’s class - Pies, Cakes, Cookies and More

Hjördís, the gnome, refused to look at, much less eat, anything that did not grow underground. He would only eat carrots, potatoes and turnips. Once he started tasting above ground foods he decided that trying new things could be interesting, even tasty! He combined his underground carrots with a Sprout Chef cake mix to create an above and below ground carrot and cake fusion. This is just the beginning of Hjördís’ culinary adventures with the Sprout Chefs.


*1 Sprout Chefs White Cake Mix

  • 1/3 cup oil

  • 1 egg

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla

  • 1 cup shredded carrots

  • 1/3 chopped nuts (optional)

1. Preheat oven to 350 degrees.

2. Spray a 6 inch pan with Baker’s Joy.

3. Combine vegetable oil, egg, cinnamon, vanilla and the cake mix together in a bowl. Whisk together until smooth. Pour into the 6” pan.

4. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.


  • 1 4 oz. brick of cream cheese

  • 1/2 cup butter

  • 2 teaspoons milk

  • 1 teaspoon vanilla

  • 1 1/3 cup powdered sugar

1. Combine cream cheese, butter, milk, and vanilla. Mix together until the mixture is smooth and creamy.

2. Gradually add the powdered sugar until it is all mixed in and creamy enough to ice the cake.

3. Put the cake in the freezer. A frozen cake is easier to ice.

*Sprout Chef cake mixes are for sale for $4 from Chef Lisa. She has created them with simple, ingredients and easy to follow instructions that many kindergarteners can read. She also has Sprout Chef 6” pans for sale for $7.

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