April 28, 2015

carrot cake [from scratch]

i always thought carrot cake was a fall dessert, but when i started seeing it in all the spring baking magazines i decided to follow suit.  we needed a cake for dinner with friends, and this one is just too delicious to not make. 


carrot and walnut cake with cream cheese frosting
serves 8

the recipe is from the cookbook market vegetarian by ross dobson.

[ingredients: for the cake]
2 eggs, separated
1/2 cup + 1 tablespoon raw sugar
3/4 cup + 1 tablespoon light olive oil
1 teaspoon baking soda
3/4 cup + 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1 cup grated carrot
1/3 cup walnuts

[ingredients: for the icing]
8 ounces cream cheese
1 stick (1/2 cup) butter, cubed
3 tablespoons brown sugar
2-3 tablespoons pure maple syrup

preheat the oven to 375 degrees.

put the egg yolks and sugar in a large bowl and beat for 2 minutes.  add the oil and baking soda and beat until just combined.  

fold in the flour, baking powder, spices, carrot & walnuts until combined.  the mixture should look quite thick.

in a separate grease-free bowl, beat the egg whites with a electric whisk until they form soft peaks then fold them into the cake batter in two batches.

spoon the cake batter into a 7-inch springform cake pan that has been lightly greased and bake for 45-50 minutes, until golden and slightly puffed on top.  let the cake cook in the pan for about 10 minutes before turning it out onto a wire rack.

to make the frosting, put the cream cheese & butter in a bowl and let them come to room temperature.  add the brown sugar and, using an electric whisk, beat for five minutes until there are no lumps and the beaters leave a trail when turned off.  add the maple syrup a little at a time and beat for a further two minutes, until the mixture is smooth and a spreadable consistency.  carefully slice the cooled cane in half and spread the frosting on the bottom layer.

if you do not like walnuts in your desserts, just leave them out.  it is still delicious.

when i made this cake my pan was a bit larger, so instead of slicing the cake in half and icing the middle i iced the top and sides.

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