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Sonoma Farmers Market Spring Carrot Cake

Carrot Cake
Sonoma Farmers Market Spring Carrot Cake
 
Author:
Ingredients
  • 4 cups carrots, shredded, firmly packed
  • 2 cups Robs Red Mill Paleo Flour, plus more for dusting pans
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • 1 tbsp unsweetened cocoa powder
  • 4 large eggs
  • 1 tbsp Sonoma Syrup Vanilla Bean Extract Blend
  • ¾ cup coconut sugar
  • ¾ cup firmly packed dark brown sugar
  • 1 ¼ cup unsalted butter
  • 2 cups walnuts, chopped
  • *Cream Cheese Frosting:
  • 16 oz. Cream Cheese at room temperature
  • ½ Cup unsalted Butter at room temperature
  • 1 tbsp Sonoma Syrup Vanilla Bean Extract Blend
  • 2 cups sifted confectioners sugar
  • 1 pinch of sea salt
Instructions
  1. Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with pre-cut parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
  2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla extract, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then coarsely chopped walnuts.
  3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
  4. Place one trimmed cake, cut side up, on a serving platter. Spread about 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Optional, Gently press coarsely chopped walnuts onto sides of cake. Refrigerate 1 hour before serving.
  5. Cream Cheese Frosting: In a large bowl using an electric mixer, beat the cream cheese and butter until smooth. On low speed, beat in vanilla extract then beat on high speed until smooth. Enjoy!