Ah, carrot cake. Is there any better way to consume vegetables than in a sweet, spicy and fragrant cake topped with tangy cream cheese frosting? I think not. This recipe brings together all of the elements that make carrot cake so wonderful without overwhelming your palate with spice. We wanted cinnamon and ginger, but only enough to complement the taste of the carrots and not mask them. For the frosting, we went all in on tangy cream cheese flavor. Most recipes call for a combination of butter and cream cheese, but here we call for cream cheese alone. Be sure the cream cheese is very soft so that it can aerate properly when mixed. You can warm the cream cheese up in the microwave in 5-second intervals to speed the process along. We love the crunch that chopped, toasted nuts bring to this cake, but you can always substitute toasted coconut or omit them altogether for a smooth finish. If you want this dish to read more breakfast than dessert you can always omit the frosting, but really, we think you should treat yourself any time of day.
My Cook: Carrot Cake with Cream Cheese Frosting
- 1 cup all-purpose flour, plus extra for dusting
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp table salt or ½ tsp kosher salt
- ½ pound carrots (3 medium or 2 large), peeled
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup vegetable oil
- 8 oz cream cheese, very soft, about 70°F
- ½ tsp vanilla extract
- Pinch of salt
- 1 cup confectioner’s sugar
- ½ tsp cinnamon, for garnish
- 1 cup toasted walnuts or pecans, roughly chopped (optional)
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
Shred the carrots on the large holes of a box grater. Toss shredded carrots with the dry ingredients to coat.
In a medium bowl whisk together the sugar and eggs until completely incorporated. Slowly whisk in the vegetable oil. Continue to whisk until mixture is pale yellow and thick.
Pour the wet ingredients into the dry and fold together with a spatula.
Spray a Suvie pan with non-stick cooking spray and coat sides and bottom with extra flour, tapping out any excess.
Pour batter into the prepared pan, smoothing the top with a spatula. Place the pan in the upper right cooking zone, enter the Slow Cook settings and set to cook.
Slow Cook Settings
Protein: HIGH for 2 hours
Starch: 0 minutes
While the cake cooks, prepare the frosting. In a large bowl whisk the softened cream cheese, vanilla, and salt together, smooshing any unsoftened pieces up against the side of the bowl with a rubber spatula. Add the confectioner’s sugar, and whisk to incorporate.
Remove cake from Suvie and transfer to a drying rack. Let cake sit in the Suvie pan for 10 minutes.
Invert cake onto the drying rack and let cool to room temperature, about 2 hours. Dollop the frosting on top of the cooled cake with a spoon and then spread into an even layer.
Garnish with a sprinkle of cinnamon and toasted nuts if desired.
A fresh cup of Kenya AA coffee will pair beautifully with this sweet treat. The high acidic content of Kenyan coffee will cut through the cream cheese and the citrus notes will compliment the sweeter notes of the cake.