Carrot Cake Makes 1 9-10” square or round about 1 ½ inches high
2 eggs (room temperature)
4 oz browned butter*
½ tsp vanilla
¼ cup white sugar
½ cup brown sugar
2 oz AP flour
2.25 oz whole wheat pastry flour
¼ cup almond meal (finely ground up almonds sometimes called almond flour)
1 tsp baking soda
¾ tsp baking powder
¼ tsp salt
1 ½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
4 oz grated carrot
½ cup golden raisins
½ cup unsweetened coconut
4 oz crushed pineapple (or finely diced fresh)* browned butter is made by melting butter slowly in a pan until you see all the milk solids turn to a dark brown color. The butter will look fairly dark and the browned bits will stick to the bottom of the pan. Be careful to not let it burn at this point. This is what is referred to as browned butter (beurre noisette). It has a great nutty flavor and aroma that works really in this cake. This can also be replaced by regular butter (using the creaming method) or oil.
Pre-heat the oven to 350 degrees. Grease a square or round pan and line it with parchment and set aside. Whisk the eggs through brown sugar together until frothy. Sift the dry ingredients (and put back all the pieces of almond meal that didn't make it through the sifter). Mix into the wet then fold in the carrots, raisins, coconut and pineapple. Bake until a skewer comes out clean and when pressed in the middle, the cake bounces back.
White Chocolate Cream Cheese Frosting
I like this frosting because it is not too sweet, but with the addition of all the white chocolate it is so easy to work with.
9 oz white chocolate (must be good- the flavor does come through)
12 oz cream cheese – room temp
6 oz butter
1 ½ TBS lemon juice
Melt the white chocolate and mix into the cream cheese. You can do this by hand or on a mixer using the paddle attachment. Once all mixed in slowly add the butter and once mixed add the lemon juice. If you want it sweeter you can add powdered sugar to taste or also some zest (up to 1 tbs) or even vanilla.