Andréa's PAIRING 

Everyone that knows me well will agree that, I can't say no to anything sweet. So it will be no surprise that I LOVE to bake. Here is one of my favorite recipes, Carrot Cake. In my recipe I play with texture, crunch, sweet, salty and this is a staple in my house during the holidays, that never lasts long (and its not because of me!) I've paired this cake with our Pinot Blanc because it does have a little sugar and a fantastic fruit profile of tropical and citrus that blends perfectly with the flavors from the cake. My music pairing? This is your wine down for the evening, chill and super sweet so please enjoy! - AM   

Andréa's RECIPE


1 cup sugar

1/2 cup vegetable oil

2 large eggs

1 cup all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 8-ounce cans crushed pineapple in juice, drained

1 cup grated peeled carrots

3/4 cup (lightly packed) sweetened flaked coconut

1/4 cup chopped pecans

For cupcakes:

Preheat oven to 350°F. Line cake tins with butter. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared cake tins, dividing equally. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Remove cake from pan and cool completely on rack.

For frosting:

Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on tops of each cake (Can be made 1 day ahead. Cover and refrigerate.)