Carrot Snacking Cake with Cream Cheese Frosting

Author

Mymi Eberhardt

Servings

24

Category

Sweet

Ingredients

• 1 ¾ cups all-purpose flour (250g)                  
• 1 tsp fine sea salt (4g)           
• 1 tsp baking soda (4g)           
• 1 ½ tsp baking powder (6g)               
• 3 Tbsp Bombay blend    (20g)
• -
• 1 ¼ cups vegetable oil (250g)
• 1 ½ cups light brown sugar (300g)
• 4 eggs
• -
• 2 ½ cups grated carrot, 3-4 medium size (250g)
• ¾ cup grated gala apple, 1 medium skin on (125g)
• 1 ½ cups chopped walnuts (175g)
• 1 (8oz package) cream cheese      (227g)
• 1 stick butter (8oz or 113g)
• ½ tsp fine sea salt (2g)  
• 1 Tbsp vanilla extract     (15g)
• ½ vanilla bean, scraped for seeds and skin reserved (see Recipe Notes below)
• 2 ½ -3 ½ cups powdered sugar (283g-400g), plus more if needed 

Directions

1. Preheat the oven to 325F and set an oven rack in the middle position. Prepare a 15x10x1 sheet pan by generously greasing with nonstick spray.
2. In a large bowl combine the flour, salt, baking soda, baking powder and Bombay spice blend.
3. In a separate bowl, whisk the oil, sugar and eggs until well combined.
4. Pour the egg mixture into the flour mix, whisking until well combined.
5. Fold in the grated carrots, apples and chopped walnuts.
6. Pour the batter into the prepared sheet pan and tap the pan on the counter to remove any air bubbles and even out the batter in the pan.
7. Bake the cake for 35-40 minutes, or until a small knife inserted in the middle comes out clean.
8. Allow the cake to cool for 15 min then unmold onto a rack.
9. Let the cake cool completely before adding the frosting.
10. Soften the cream cheese and butter at room temperature to have the same spreadable consistency.
11. Using the whisk attachment of a mixer, whip the softened butter and cream cheese, adding the vanilla extract, vanilla bean seeds, and salt, 
12. Beat in the powdered sugar, adding additional sugar if the mixture seems thin.
13. Place the cake onto a board or platter that will fit into the refrigerator.
14. Frost the cake as you wish: stripes, dots, piping bag, no piping bag - it's up to you!  Just do your best to keep an even layer across the cake.
15. Place the cake into the refrigerator to chill for at least 1 hour to set the frosting.
16. Cut the cooled cake into 24 square bites.
17. ENJOY!