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A classic cake with a grown-up frosting.
1. For the cake: Preheat oven to 350 F. Line the bottom of two 9″ round cake pans with parchment paper. Whisk together carrots, eggs, sugar, oil, buttermilk, and vanilla extract. Set aside. (To grate carrots, use a grater, VitaMix, or food processor.)
2. In another bowl, whisk together flours, baking soda, baking powder, salt and spices. Stir flour mixture into carrot mixture until well combined.
3. Distribute batter evenly between the pans. Bake for 30-40 minutes or until cake tester comes out clean. Allow cakes to cool completely before icing. To remove cake from pan, loosen edges with an offset spatula and discard parchment paper.
4. For the frosting: Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into a small bowl and refrigerate for 15 minutes to cool.
5. Once cooled, cream together browned butter, the remaining stick of regular butter and cream cheese until smooth. Add vanilla extract and salt. Mix.
6. Add powdered sugar one cup at a time. Mix well between each addition.
7. For the assembly: Place bottom layer of cake on a cake stand, leveling the top if necessary (just use a serrated knife and shave off the rounded top, if needed). Add a layer of icing. Place second cake layer on top, leveling if necessary. Put a thin layer of frosting over the entire cake. Place in refrigerator for 20 minutes to chill. Finish icing the cake by adding another layer of frosting using an offset spatula. Using the back of a spoon, drag circles in the top of the cake for the swirl effect.
8. For the garnish: Sprinkle with toasted coconut if desired.
9. Refrigerate. Serve cake at room temperature.
Cake recipe adapted from Martha Stewart Cupcakes. Frosting inspired by Kitchen Heals Soul.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!