Spiced Carrot Cake with Cream Cheese Frosting

The whipped eggs in this recipe yield a carrot cake that is very light and fluffy. This cake has been a tradition at Ellie’s Bakery for the Spring menu but can reinvented every season. In the Fall, try substituting some of the grated carrot for apple or parsnip. 

Yield: 1, 8×4″ loaf pan or 8″ round cake pan

Ingredients:

Eggs, room temperature – 2

Vegetable Oil – 2/3 cup  (150g)

vanilla extract 1 teaspoon

All purpose flour – 1 cup (135g)

baking powder 1 teaspoon

baking soda ½ teaspoon

cinnamon 1 teaspoon

ground ginger ½ teaspoon

clove ¼ teaspoon

carrot, grated – 1 cup (165g)

Optional:

raisins – 1/4 cup (50g)

walnuts – 1/4 cup (45g)

 

Directions:

• Preheat the oven to 350 degrees. Line a 8×4″ loaf pan with butter and parchment paper to prevent sticking.
• Using a mixer fitted with a whip attachment, whip the eggs and sugar to full volume, about 5 minutes on high speed.
• Turn down to medium speed, and stream in oil and vanilla extract.
• Sift together the dry ingredients. By hand, fold in the sifted dry ingredients with a rubber spatula until combined.
• 5.Add in the grated carrot and fold to combine.
• Pour into prepared baking pan.
• Bake at 350 degrees for about 25 minutes or until toothpick comes out clean. Cool completely.

 

Cream Cheese Frosting:

cream cheese, room temperature – 1 cup (227 grams)

butter, room temperature – 1 cup (227 grams)

powdered sugar, sifted – 3 cups (454 grams)

vanilla extract – 1 Tablespoon

milk – 1 Tablespoon

 

Directions:

• Beat cream cheese, butter, sugar, and salt in a mixer fitted with a paddle attachment. Mixture will become pale in color and very smooth.
• Add the vanilla and milk and continue to beat the icing until fluffy.
• Pipe or spread onto the cooled carrot cake.