METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Carrot and Bacon Cake with Maple Mayonnaise
2022-04-28
https://www.metro.ca/userfiles/image/recipes/gateau-carottes-bacon-mayo-erable-11910.jpg
PT30M
PT35M
PT1H05M
Preheat the oven to 350°F (180°C). Grease 18 muffin cups or 9 metal canes of 284 ml (for canes, you must put on parchment paper inside and let it protrude to facilitate unmolding).In a bowl, combine the flour, sugar, baking soda, salt and maple essence. Then add Le Connaisseur Maple Mayonnaise, milk and eggs. With an electric mixer, beat for 2 minutes.Next, stir in the grated carrots, drained pineapple, and bacon bits. Pour into the moulds.Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let cool. Remove from molds and let cool completely.In a bowl, with an electric mixer, beat the cream cheese, icing sugar, margarine, maple essence until creamy, about 4 minutes. Spread over cakes and top with bacon bits.Source : Casse-croute Le Connaisseur
6
0
0
0
0
3 cups (750 mL) all-purpose flour
2 cups (500 mL) granulated sugar
2 teaspoons (10 mL) baking soda
1/2 teaspoon (7 mL) maple essence
1/2 teaspoon (2 mL) of salt
1 cup (250 mL) Le Connaisseur Maple Mayonnaise
1/3 cup (75 mL) milk 2%
2 eggs
3 cups (750 mL) carrots, grated, peeled
1 cup (250 mL) pineapple chunks, well drained
1 cup (250 mL) bacon bits
6 ounces (180 g) cream cheese, softened
4 cups (1 L) icing sugar
4 tablespoons (60 mL) margarine
2 teaspoons (10 mL) of maple essence extract
Carrot and Bacon Cake with Maple Mayonnaise
6
Desserts
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME
Ingredients
-
3 cups
(750 mL)all-purpose flour
-
2 cups
(500 mL)granulated sugar
-
2 teaspoons
(10 mL)baking soda
-
1/2 teaspoon
(7 mL)maple essence
-
1/2 teaspoon
(2 mL)of salt
-
1 cup
(250 mL)Le Connaisseur Maple Mayonnaise
-
1/3 cup
(75 mL)milk 2%
-
2
eggs
-
3 cups
(750 mL)carrots, grated, peeled
-
1 cup
(250 mL)pineapple chunks, well drained
-
1 cup
(250 mL)bacon bits
-
6 ounces
(180 g)cream cheese, softened
-
4 cups
(1 L)icing sugar
-
4 tablespoons
(60 mL)margarine
-
2 teaspoons
(10 mL)of maple essence extract
Preparation
Preheat the oven to 350°F (180°C). Grease 18 muffin cups or 9 metal canes of 284 ml (for canes, you must put on parchment paper inside and let it protrude to facilitate unmolding).
In a bowl, combine the flour, sugar, baking soda, salt and maple essence. Then add Le Connaisseur Maple Mayonnaise, milk and eggs. With an electric mixer, beat for 2 minutes.
Next, stir in the grated carrots, drained pineapple, and bacon bits. Pour into the moulds.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let cool. Remove from molds and let cool completely.
In a bowl, with an electric mixer, beat the cream cheese, icing sugar, margarine, maple essence until creamy, about 4 minutes. Spread over cakes and top with bacon bits.
Source : Casse-croute Le Connaisseur
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
