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

[directions]
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.

[notes]
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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