Spiced Carrot Dessert (Print Version)
# Ingredients:
→ Cake Layers
01 -
9 oz Carrots, grated and peeled (about 2 ¼ cups)
02 -
2 ¼ teaspoon Ground Cinnamon
03 -
2 ¼ Cups All-Purpose Flour
04 -
2 teaspoon Vanilla Extract
05 -
½ teaspoon Baking Soda
06 -
1 ½ Cups Light Brown Sugar, packed tightly
07 -
½ Cup Canola Oil
08 -
1 ½ teaspoon Ground Ginger
09 -
½ teaspoon Kosher Salt
10 -
2 teaspoon White Vinegar
11 -
1 ½ teaspoon Baking Powder
12 -
¼ teaspoon Ground Cloves
13 -
1 Cup Non-Dairy Milk
→ Cream Cheese Frosting
14 -
¼ teaspoon Vanilla Extract
15 -
4 Cups Powdered Sugar, sifted
16 -
8 Ounces Non-Dairy Cream Cheese, softened
17 -
8 tablespoon Non-Dairy Butter, softened
# Instructions:
01 -
Set your oven to 350°F. Grease two 8-inch cake pans, then place parchment on the bottoms.
02 -
Grab a medium-sized bowl and whisk together the flour, spices, baking soda, baking powder, and salt.
03 -
In a big bowl, mix together the brown sugar, oil, milk, vinegar, and vanilla. Stir in the carrots after that.
04 -
Pour the wet mix into the dry and stir gently until combined. Split the mix evenly between pans (around 22 oz each). Bake for 28–30 minutes and check with a toothpick—it should come out clean.
05 -
Beat the butter until creamy, then add cream cheese. Slowly blend in the powdered sugar and vanilla. Chill mixture for an hour in the fridge.
06 -
Spread frosting between the layers and all around the cake. Refrigerate it, and take it out half an hour before serving.
# Notes:
01 -
Don't frost until the cake layers have cooled completely.
02 -
Chill the frosting for at least an hour so it sets nicely.
03 -
Take the cake out of the fridge 30 minutes before slicing.