Red Carrot Cake
Cooking Times
Ingredients
- 1 bunch Cal-Organic Red Bunch Carrots
- 1 cup All purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp black pepper
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup oil, canola or coconut
- 2 large eggs
- 2 tsp vanilla
- Zest of 1 large lemon
- 1/4 cup candied ginger, chopped
- 1/4 cup dried tart cherries or cranberries
- 1 cup toasted pecans
- 8 ounces cream cheese, room temp
- 3/4 cup unsalted butter, room temp
- 1 tsp lemon juice
- 2 1/2 cups powdered sugar
Directions
Preheat the oven to 350°. Grease and line with parchment paper, an 8 in. baking pan.
Using a food processor or a box grater finely grate carrots, you’ll need about 2 1/2 cups.
In the large bowl combine all dry ingredients in whisk together.
In a separate smaller bowl whisk together both sugars, the oil, eggs, 1 tsp vanilla, 1/4 tsp salt and lemon zest until light. Fold in the dry fruits, pecans and flour, until just combined being careful not to over-mix.
Pour the batter evenly into the baking dish and bake for 50 minutes to 1 hour or until the cake tester comes out clean. Allow to cool completely before frosting.
Frosting:
While the cake is baking in the bowl of a stand mixer fitted with a paddle attachment or a hand-mixer. Beat the cream cheese until smooth, scraping down the bowl to ensure no lumps. Add the butter to the cream cheese and continue mixing until smooth. Once smooth add the lemon zest, lemon juice, 1/4 tsp salt, and 1 tsp vanilla until just combined. Slowly adding the powdered sugar.If the frosting appears too soft, chill slightly before use.