You must be logged in to post a review.
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.