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DESSERTS
NONSTICK COOKING SPRAY
¾ CUP PLUS 2 TABLESPOONS
UNBLEACHED, ALL-PURPOSE
FLOUR
1 TEASPOON GROUND
CINNAMON
1 TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
½ TEASPOON KOSHER SALT
1 CUP WALNUTS,
LIGHTLY TOASTED
½ POUND CARROTS (ABOUT 4
MEDIUM-SMALL CARROTS),
PEELED
½ CUP GRANULATED SUGAR
½ CUP PACKED LIGHT OR DARK
BROWN SUGAR
½ CUP PLUS 2 TABLESPOONS
GRAPESEED OR VEGETABLE OIL
2 LARGE EGGS
1 TEASPOON PURE VANILLA
EXTRACT
FROSTING:
8 OUNCES (1 STANDARD
PACKAGE) CREAM CHEESE,
ROOM TEMPERATURE AND CUT
INTO 8 PIECES
1 STICK (4 OUNCES) UNSALTED
BUTTER, ROOM TEMPERATURE
AND CUT INTO 4 PIECES
2 OUNCES GOAT CHEESE, ROOM
TEMPERATURE (OR YOU CAN
SUBSTITUTE SOUR CREAM OR
PLAIN YOGURT)
2
⁄3
CUP CONFECTIONERS’ SUGAR
¼ TEASPOON KOSHER SALT
½ TEASPOON PURE
VANILLA EXTRACT
Makes one 8- or 9-inch cake, about 10 servings
1. Preheat oven to 350°F. Lightly coat either an 8- or 9-inch
round baking pan with nonstick cooking spray; reserve.
2. Insert the chopping blade into the work bowl of the food
processor. Add the our, cinnamon, baking powder,
baking soda and salt. Process to combine, about 10
seconds. Transfer to a large mixing bowl; reserve.
3. Put the walnuts into the work bowl and pulse 2 to 3 times
to coarsely chop. Leaving the nuts in the bowl, remove
the chopping blade and replace with the shredding disc.
Shred the carrots. Add the nuts and carrots to the bowl
with the dry ingredients; reserve.
4. Remove the shredding disc and replace with the
chopping blade. Add the sugars to the work bowl. Put
the oil, eggs and vanilla in a large measuring cup. While
unit is running, gradually add the wet ingredients to the
sugars. Process until well mixed, about 45 to 60 seconds.
Add to the mixing bowl with the dry ingredients; stir until
just combined.
5. Pour into the prepared pan and carefully place in the
oven. Bake for about 25 minutes, or until a cake tester
inserted in the center comes out clean. Cool in the pan.
6. While cake is cooling, prepare the frosting. After cleaning
it well, insert the chopping blade into the work bowl. Add
the cream cheese and butter and process until smooth,
stopping to scrape down as needed, about 40 to 60
seconds. Add the goat cheese and process until
combined, another 10 to 15 seconds. Add the sugar, salt
and vanilla. Process until completely smooth, again
stopping to scrape down the sides of the bowl as
needed.
7. Once the cake has cooled, remove from pan. For a
9-inch cake: Frost the entire cake as one layer, spreading
evenly on the top and sides with a spatula. For an 8-inch
cake: You can make it into a two-layer cake by carefully
using a serrated knife to halve the cake horizontally.
Spread a thin layer of frosting on the top of the lower
half, and then place the top half on the lower. Then
spread a thin layer of frosting to cover all sides and top
(this is called a “crumb coat”). Chill for about 30 to 60
minutes to let that set. After chilling, nish with the
remaining frosting. This will ensure a very clean presenta-
tion. This cake tends to be a bit crumbly so by doing the
crumb coat, your cake will be perfectly smooth.
Nutritional information per serving:
Calories 495 (62% from fat)
|
carb. 41g
|
pro. 7g
|
fat 35g
sat. fat 11g
|
chol. 74mg
|
sod. 405mg
|
calc. 58mg
|
ber 2g
A cake that is moist, sweet and a bit tangy. Garnish the top of the cake with
toasted almonds, or nely chop walnuts and press around the lower sides
of the cake for a picture-perfect presentation.
CARROT CAKE WITH CREAM CHEESE FROSTING