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Carrot Nut Cake on white cake stand.
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Carrot Nut Cake

Yield: two 8-inch round cake layers and 8 muffins 
Author: Maryanne Cabrera

Ingredients

Carrot Nut Cake:

  • 3 cups all-purpose flour
  • 1 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1 Tablespoon baking soda
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon fine sea salt
  • 2 teaspoon ground cinnamon
  • 3 cups shredded carrots
  • 1 cup chopped walnuts, toasted
  • 1 cup chopped almonds, toasted
  • 4 large eggs
  • 1 1/2 cup olive oil
  • 1/2 cup whole milk
  • 1 Tablespoon vanilla paste, or pure vanilla extract

Brown Sugar Cream Cheese Frosting:

  • 6 oz cream cheese, room temperature
  • 4 oz unsalted butter, room temperature
  • 1 cup light brown sugar, packed

Caramel Buttercream Frosting:

  • 140 grams superfine sugar
  • 60 grams egg whites
  • 340 grams (12 oz) unsalted butter, room tempertuare
  • 230 grams confectioners' sugar
  • 1/2 teaspoon fine sea salt
  • 2 Tablespoons whole milk
  • 1 Tablespoon vanilla paste, or pure vanilla extract
  • caramel to taste (store-bought, or homemade)

Instructions

Carrot Nut Cake:

  • Preheat oven to 350 degrees F.  Butter two 8” round cake pans and line 8 muffin cups.
  • Whisk together flour, baking soda, baking powder, salt, and cinnamon together in a large bowl.  Add in carrots and nuts.
  • Whisk together eggs, olive oil, milk, vanilla, and sugars in a medium bowl.  Add this mixture to the flour mixture and stir until just combined.
  • Transfer 3 1/2 cups of batter to each cake pan and divide the rest among the lined muffin pan. Bake the cakes for 35-40 minutes and the cupcakes for 20 minutes, until a toothpick inserted in the center comes out clean.  Cool the cakes and cupcakes on a wire rack.

Brown Sugar Cream Cheese Filling:

  • Beat cream cheese and butter together until smooth.  Add the brown sugar and beat until light and creamy.

Caramel Buttercream Frosting:

  • Whisk together sugar and egg whites in a small bowl.  Heat over a bain-marie and continue to whisk until mixture to hot to the touch.
  • Transfer hot mixture to bowl of stand mixer and whip on medium speed until mixture becomes white in color and has cooled to room temperature.
  • Reduce speed and add the butter one tablespoon at a time.  Once all the butter has been incorporated, add in the powdered sugar, salt, milk, and vanilla.  Increase speed back to medium and beat until mixture is smooth.
  • Add caramel to taste and beat until caramel is fully incorporated.

Notes

cake recipe adapted from County Living's Carrot Pistachio Cake