Carrot Cake with Cream Cheese Frosting
Warm spices, nutty walnut oil, spicy parsnips, and complex caramel sugar take the traditional carrot cake to the next level.
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Servings: 10
Equipment
- 1 mixing bowl/mixer
- 2 8" round cake pans or 1 9x13 cake dish
Ingredients
Carrot Cake
- 2 cups carrots, shredded
- 2 cups parsnips, shredded
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup walnut oil, can substitute with canola oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 3/4 cup raisins
- 2 cups Gluten Free 1.1 flour
- 1 1/2 tbsp baking powder
- 1 tsp baking soda
- 1 tbsp unsweetened cocoa
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1 tsp kosher salt
- 1 tbsp orange zest
Dairy Free Cream Cheese Frosting
- 16 oz cream cheese, room temperature
- 8 tbsp butter, room temperature
- 2 tsp vanilla extract
- 4-6 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Spray 2 8" round cake pans or 1 9x13 cake pan with nonstick baking spray and set aside.
- Add the eggs and sugars to a bowl and mix for 3 minutes until frothy and the sugars are mostly dissolved.
- Add the oil and vanilla and mix to combine.
- Add the flour, spices, salt, raisins, carrots, and parsnips and mix until just combined.
- Divide the batter between the prepared cake pans or spread into the single 9x13.
- Allow the cake to bake for 35-45 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- To make your frosting add all of the ingredients to a bowl. Start with 4 cups of powdered sugar. Mix until smooth and creamy.
- Spread the frosting onto the cakes. Garnish with walnuts or pecans if desired.
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