A carrot cake with famers' market carrots, can you top that? With a little playing around, it really can get better! Try substituting the oil in any carrot cake recipe with brown butter, it gives the cake an extra nutty flavor. Two other things we played around with, we used salted butter and made a sour cream icing which made the finished cake not too sweet and really flavorful!
For the cake:
- 250 grams cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of cinnamon
- pinch of cardamom
- 4 eggs
- 440 grams sugar
- 340 grams salted butter
- 120 grams almonds, chopped finely
- 330 grams carrots, grated
For the icing:
- 450 grams sour cream
- 200 grams cream cheese
- 300 grams salted butter
- 125 grams confectionary sugar
- 1 teaspoon vanilla
- pinch of salt
For the cake
set the oven at 350F
Butter and flour a 9 inch cake mold.
To brown the butter, place in a small pot on medium high heat and boil until the foam on top starts disappearing and you have a nutty smell. Turn the heat off and set aside to cool.
In the meantime, sift the dry ingredients together and set aside.
In a mixer fitted with a whisk, whip the eggs and sugar together until very light and fluffy. This should be ready when the mixture falls from a spatula like ribbons (ribbon stage).
Add the brown butter slowly while the mixer is on.
Once combined, add the dry ingredients and mix just to combine. Do not over mix here since you still have the carrots and nuts to add.
Stir in the grated carrots and chopped almonds with a spatula.
Pour the batter into your mold and bake for around 45 minutes, rotating the mold once during baking.
The cake is done when skewer comes out clean. Unmold right away and place on a cooling rack.
Cool completely in the fridge before assembling the cake.
For the Icing
Cream the cream cheese, butter and sugar together until smooth, then add the sour cream a little at a time.
Add the vanilla.
Place in the fridge to cool.
Assembling the cake
Cut the cake in two layers.
Place a layer of icing on cake bottom, then add the second layer on top.
Add a layer of icing on top of the cake and sprinkle with chopped nuts.