Carrot Cake with Chevré Frosting
Enjoy a decadent Carrot Cake with Chevre Frosting, featuring moist layers of spiced carrot cake topped with creamy, tangy chevre frosting. Perfect for celebrations or a special treat, this cake combines the rich flavors of carrots and spices with a unique twist on classic cream cheese frosting.
Ingredients
For the Cake:
- 1 cup cake flour
- 1 tbsp whole wheat flour
- 1 cup sugar
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cardamom
- ¾ tsp powdered ginger
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup (80 ml) neutral oil, such as grapeseed
- 1 ½ cups grated carrots
For the Frosting:
- 8 ounces softened butter
- 8 ounces tempered chèvre
- 2 2/3 cup powdered sugar
- Pinch of salt
- Zest of 1 orange
- Zest of 1 lemon
- 2 tbsp of toasted poppy seed (optional, for a more traditional frosting, these can be omitted)
Directions
Source: Culinary Vegetable Institute at The Chef’s Garden
- Preheat oven to 350F
- Combine all of your dry ingredients in a medium-sized mixing bowl.
- Whisk the eggs and oil together in a separate container, then add them and the grated carrots to the dry mix. Use a spatula to fold the ingredients together; take care not to overmix the batter.
- Transfer the batter to a lined and buttered 9×13” baking tray and bake until a toothpick inserted in the center comes out clean. (About 25 Minutes) Ensure it is not more than ¾ full, or it will spill over during baking. Depending on the depth of your tray, this might mean you will have to reserve a small quantity of batter.
- While the cake is baking, mix together the softened butter and chevré. On low speed, add the powdered sugar a bit at a time. Add all of the sugar, then follow with the salt and turn the speed to medium.
- When all of the sugar is dissolved, add the zest and toasted poppy seeds.
- When the cake is finished baking, remove it from the oven and allow it to cool in the pan.
- Cut it free from the sides, then frost it.
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