Cake adapted from Sally's Baking Addiction, frosting from Alexandra's Kitchen
Cake:
Ingredients:
157 g AP flour
1 t baking powder
3/8 t baking soda
1/4 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 t mace
120 ml vegetable oil
125 g light or dark brown sugar
50 g white sugar
1/2 c roasted, puréed carrots
2 eggs, room temperature
1 1/2 t vanilla
105 g shredded carrots (approximately 2 medium)
Methodology:
Preheat the oven to 350°F and prepare two 6" cake tins, by greasing them and lining the bottoms with parchment paper circles.
Whisk the dry ingredients together in a medium bowl.
Whisk the wet ingredients together in a large bowl. Add the dry ingredients and mix to combine. Fold in the shredded carrots.
Divide batter evenly between both cake tins, and bake for 30 minutes, rotating tins halfway through.
Remove tins from the oven, cool 15 minutes, and then remove the cakes from the tins and cool completely on a cooling rack.
Trim off rounded domes, if necessary, and frost with the following:
Frosting:
Ingredients:
4 oz (113 g) cream cheese, cold
1/4 c (50 g) white sugar
2/3 c heavy cream
Pinch of salt
1/2 t vanilla
Methodology:
Beat the cream cheese and sugar together in a stand mixer until light and fluffy, scraping down the bowl once, 2 minutes.
Add the cream, salt and vanilla, and beat until fluffy and thickened. Add a dash more cream, to loosen, and another pinch of salt, if necessary.
This makes enough frosting to frost the cake, top, sides, and as generous filling between two layers.
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