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Ingredients
- Cake:
- 1 cup whole wheat flour
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1/2 teaspoon kosher salt
- 3/4 cup packed dark brown sugar
- 1/4 cup molasses
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup pureed cooked carrots or carrot baby food
- 1/3 cup melted butter
- 3 carrots (scrubbed, trimmed and coarsely grated
- 3/4 cup walnuts/pecans, toasted and chop
Details
Preparation
Step 1
Vanilla Brown Sugar Buttercream Icing
2/3 cup butter, at room temperature
1 teaspoon vanilla
1-3/4 cup confectioners sugar
1/3 cup packed dark brown sugar
3 tablespoons heavy cream
Prepare cake. Preheat oven 350. Grease 8-1/2 by 4-1/2 loaf pan. Line parchment paper, leaving enough overhang to use as handles, then grease paper.
In large bowl, whisk together both flours, baking powder, baking soda, cinnamon, cardamom and salt.
In large bowl, combine brown sugar, molasses, eggs and vanilla. Add carrot puree ; mix to combine. With mixer on medium speed, slowly pour melted butter into carrot mixer until well combined.
Pour carrot mixture into flour mixture and stir until just combined. Fold in carrots and nuts.
Transfer batter to prepared pan. Bake cake 40 to 45 minutes or until center bounces back. Let it cool 10 minute, then lift cake out pan. Cool cake completely.
Mix buttercream and frost cake . Sprinkle with sea salt.
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