By Chef Ella Freyinger
Carrot cake is my favorite cake and this cream cheese frosting takes it to another level.
- FOR THE CAKE
- 1⁄2 cup raisins (soaked in water)
- 1 cup chopped walnuts, toasted
- 1 pound carrots, grated
- 1 1⁄4 cup buttermilk
- 2 1⁄2 cups sprouted wheat flour
- 2 tsps ground cinnamon
- 2 tsps ground ginger
- 1⁄2 tsp ground cardamom
- 1⁄2 tsp freshly grated nutmeg
- 2 1⁄2 tsps baking powder
- 1 1⁄2 tsps kosher salt
- 1 tsp baking soda
- 4 eggs, room temperature
- 1 cup granulated sugar
- 3⁄4 cup packed dark brown sugar
- 2 tsps vanilla extract
- 3⁄4 cup Flamingo Estate olive oil
- FOR THE FROSTING
- 12 oz cream cheese, room temperature
- 3⁄4 cup butter, room temperature
- 1 tsp kosher salt
- 4 cups powdered sugar
- FOR THE CAKE
- Preheat oven to 350° F. Butter two 9”-diameter cake pans and add parchment paper rounds; butter the parchment rounds as well.
- Add the raisins to a small saucepan with 1⁄4 cup water and bring to a boil. Turn off and let sit for 10 minutes.
- Combine carrots and buttermilk in a medium bowl. In a large bowl; whisk together flour, cinnamon, ginger, cardamom, nutmeg, baking powder, salt, and baking soda.
- Place the eggs, granulated sugar, brown sugar and vanilla into the bowl of a stand mixer and beat all contents on high speed until light and fluffy, about 5 minutes. Reduce speed to low and slowly stream in olive oil, increasing the speed if the oil is not incorporating. Add dry 1⁄3 dry ingredients and mix until just combined. Add 1⁄2 of the carrot mixture and again mix until just combined. Continue alternating the dry ingredients and the carrot mixture. As always, ending with the dry ingredients. Gently fold in raisins and walnuts.
- Pour the batter into the prepared pans making sure to divide evenly.
- Bake the cakes for 40-45 minutes or until a cake tester comes out clean. If you notice one cake is cooking faster than the other you may want to rotate your pans during baking.
- Remove from the oven and let it cool for 20 minutes. The edges should have pulled away from the pans. If they have not, run a small knife around the edges of the pan. Invert cakes onto a wire rack and remove the parchment round. Allow to cool completely before assembly.
FOR THE FROSTING
Place the cream cheese and butter in the bowl of a stand mixer and beat on high for 2-3 minutes until the mixture begins to lighten. Add the salt and 1 cup of powdered sugar, mixing to combine. Continue to add the powdered sugar, 1 cup at a time, turning off the mixer for additions. Once all the powdered sugar is added increase the speed to high and beat for 3-4 minutes, until incredibly light and fluffy.
There are many ways to frost this cake. My personal favorite is to frost one layer of cake, top with the second layer and frost the top. Leaving the sides revealed and allowing for my perfect frosting to cake ratio with each bite.
- For garnishing this cake I love to use flowers, raisins, nasturtium leaves, crunchy grated carrot. Whatever I have available in my garden and pantry.
- Enjoy this beauty with a cup of tea and your favorite playlist!