Wednesday, March 25, 2009


Liberally adapted from a Bon Appetit recipe. I did my usual flour substitutions and completely changed the frosting recipe. Next time I may try a bit less sugar in the cake. Very carroty, still, kids liked these quite a bit (though they kept calling them muffins) and I have been eating them all week. Still not sure if I can spring them on the Softball team (how do you follow donuts? sigh.)

2 cups sugar
1 cup canola oil
4 large eggs
1 cup all purpose flour
¾ cup white whole wheat flour
¼ cup almond meal
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1/2 teaspoon salt
4 cups finely grated peeled carrots
1 cup walnuts or pecans, toasted, chopped

Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides, or 24 muffin cups (or use paper liners). Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flours, almond meal, baking soda, spices and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans or muffin cups. Don’t overfill.

Bake cakes until tester inserted into center comes out clean, about 32 minutes for cakes, 20 minutes for cupcakes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely, then frost.

Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.


8-ounce packages cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
4 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
zest of one lemon

Beat cream cheese and butter in large bowl until smooth. Add powdered sugar, syrup, and vanilla; beat until smooth. Stir in zest.

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