Spiced Apple Carrot Cake with Goat Cheese Frosting
Bookmark this page
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
2 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 teaspoons unsweetened cocoa powder
⅛ a teaspoon of freshly ground black pepper
¼ teaspoon salt
1 cup vegetable oil
4 large eggs plus 1 egg yolk, lightly beaten
1 ½ cups coarsely grated carrots (about 3 medium ones)
1 ½ cups grated tart apples, such as Granny Smith (about 2 medium ones)
1 cup coarsely chopped walnuts, plus more for garnish
10 ounces fresh non-spicy chevre (goat's cheese), room temperature
8 oz cream cheese, room temperature
2 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
To make
Use goat's cheese as an exquisite substitute for cream cheese in the glaze for carrot cake. Sweetened cheese adds an amazing depth to the taste and complements the juiciness of the pie.
Preheat the oven to 350 degrees. Grease three 9-inch molds. round out the cake pans and set aside. In a large bowl, combine the flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Beat well, then add the butter and eggs. Add carrots, apples, and 1 cup walnuts.Spread the dough into the pans and bake until the cakes come away from the sides of the pan and the baking tester inserted in the middle of each comes out clean, 25 minutes. Transfer the pies to cooling racks and let cool for 10 minutes. Place on baking sheets and let cool completely.Whisk the goat's cheese, cream cheese, butter and vanilla until smooth, about 3 minutes. Gradually add the powdered sugar and mix until smooth.Once the cakes have cooled, place the first layer on a large plate. Spread it with icing, then apply a second coat. Freeze the second layer and cover with the third. Generously brush the top and sides of the pie with the remaining icing. Cool the cake for at least 1 hour. Before serving, lightly sprinkle the edges of the pie with walnuts.Note: A nutritional analysis is provided for each serving.
Preheat the oven to 350 degrees. Grease three 9-inch molds. round out the cake pans and set aside. In a large bowl, combine the flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Beat well, then add the butter and eggs. Add carrots, apples, and 1 cup walnuts.Spread the dough into the pans and bake until the cakes come away from the sides of the pan and the baking tester inserted in the middle of each comes out clean, 25 minutes. Transfer the pies to cooling racks and let cool for 10 minutes. Place on baking sheets and let cool completely.Whisk the goat's cheese, cream cheese, butter and vanilla until smooth, about 3 minutes. Gradually add the powdered sugar and mix until smooth.Once the cakes have cooled, place the first layer on a large plate. Spread it with icing, then apply a second coat. Freeze the second layer and cover with the third. Generously brush the top and sides of the pie with the remaining icing. Cool the cake for at least 1 hour. Before serving, lightly sprinkle the edges of the pie with walnuts.Note: A nutritional analysis is provided for each serving.
Views: 173
Author:Admin
Published: 11/20/2023 9:31 PM
Was this recipe helpful to you?
Yes
No
Comments (0)