Ingredients: |
Ingredients: 1 pound carrots, finely grated
3 large eggs, room temperature
2 cups sugar
1 1/2 cups canola oil
1/3 cup buttermilk
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 c whole wheat flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground cloves
Frosting
2 sticks unsalted butter (room temperature)
16 oz cream cheese (room temperature
1 tsp vanilla extract
Dash of seal salt
3-4 cups powdered sugar
Garnish
1/4 c. Shredded coconut, toasted
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Directions: |
Directions:Preheat oven to 350
Line two 9" round cake pans with parchment paper. Whisk together carrots, eggs, sugar, oil, buttermilk, and vanilla extract. (To grate carrots, use grater, VitaMix or food processor.
In another bowl, whisk together flour, baking soda, baking powder, salt and spices. Stir flour mixture into carrot mixture until well combined.
Distribute batter evenly between the pans. Bake for 30-40 minutes or until cake tester comes out clean. Allow ages to cool completely before icing. To remove cake from pan, loosen edges with an offset spatula and discard parchment paper.
Frosting - Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned. About 5 minutes. Pour into small bowl and refrigerate 15 minutes to cool.
Once cooled, cream together browned butter, regular butter, and cream cheese until smooth. Add vanilla extract and salt. Mix. Add powdered sugar on cup at a time. Mix well between each addition. After 3 cups, taste to see if additional sugar is necsessary.
Assembly - Place bottom layer of cake on are stand, leveling the top if necessary. Add a layer of icing. Place second layer on top, leveling if necessary. Dirty ice the cake. Place in refrigerator for 20 minutes to chill. Finish icing the rest of the cake using an offset spatula. Using the back of the spoon, drag circles in the top of the cake for the swirl effect.
Garnish - Sprinkle with tasted coconut if desired.
Refrigerate. Serve cake at room temperature |
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