Carrot Cake

Easter desserts can be tricky, as many fruits are not yet in season.  So why not take a cue from our favorite bunny and use vegetables instead?  Carrot cake not only pays homage to the holiday, but has the perfect balance of sweet, spicy cake; crunchy carrots or nuts; and, of course, that quintessential cream cheese frosting.  This recipe is designed to have a uniform texture that makes it perfect for smaller cakes or even tossed into cream cheese ice cream.

Carrot Cake

2014-04-15 15:01:07

Serves 16

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Ingredients

1. 2 large eggs
2. 1 heaping cup light brown sugar
3. 3/4 cup vegetable or nut oil, I use grapeseed and hazelnut
4. teaspoon salt
5. teaspoon cinnamon
6. 1/4 teaspoon nutmeg
7. 1 cup bread flour
8. teaspoon baking soda
9. teaspoon baking powder
10. 2.5 cups freshly grated carrot
11. 3/4 cup freshly chopped pineapple
12. 3/4 cup previously toasted walnuts
13. 1/2 cup sweetened coconut flakes, optional

Instructions

1. Whip together the eggs and brown sugar until light and fluffy.
2. Add the salt, cinnamon, nutmeg, and oil and whip until thick.
3. Separately, combine the remaining ingredients in a food processor and pulse until mostly even in texture.
4. Mix the dry ingredients into the wet and ensure even distribution and smooth batter.
5. Pour into baking vessel and bake at 375F until a skewer inserted into the center removes clean (about 30 minutes).
6. Remove from oven and allow to cool in the vessel for 10 minutes.
7. Take the cake out of the vessel and allow to cool completely before assembling further.

Notes

1. You can omit processing the carrot, pineapple, and nuts for more texture if desired.

By Joe the Baker

Joe the Baker https://www.joe-the-baker.com/

Simple Cream Cheese Frosting

2014-04-15 15:03:50

Serves 16

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Ingredients

1. 250 grams salted butter, soft
2. 125 grams cream cheese, soft
3. 350 grams powdered sugar, sifted
4. 1/2 teaspoon vanilla extract

Instructions

1. Mix all the ingredients together at low speed until completely smooth.
2. Increase speed to high and whip to desired texture.

Notes

1. I like to use half cream cheese and half goat cheese for more acidity.

By Joe the Baker

Adapted from Claire Clark

Adapted from Claire Clark

Joe the Baker https://www.joe-the-baker.com/