I always use regular granulated sugar for the icing which keeps the icing incredibly smooth and creamy rather than hard and over-sweet which the confectioners sugar gives. Use 1/2 cup sugar for each 8 oz of cream cheese.
Spiced Carrot Layer Cake
Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake.
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Credit: Todd Coleman
FOR THE CAKE:
1 cup unsalted butter, plus more for pans
1 1⁄4 cups flour, plus more for pans
1 1⁄4 cups whole wheat flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. kosher salt
1⁄2 tsp. ground allspice
1 cup sweetened flaked coconut
1⁄2 cup finely ground almonds
3 cups finely grated carrots
1 1⁄2 cups packed dark brown sugar
3 eggs, separated
1⁄2 cup plain yogurt
1⁄4 cup orange juice
1 tbsp. orange zest
1 tsp. vanilla extract
FOR THE GLAZE AND ICING:
12 tbsp. unsalted butter
1⁄2 cup sugar
1⁄4 cup buttermilk
1 tbsp. light corn syrup
3⁄4 tsp. baking soda
1 1⁄2 tsp. vanilla extract
1⁄2 cup mascarpone cheese
3 8-oz. packages cream cheese
2 tbsp. dark or spiced rum
1 tbsp. orange zest
1 1-lb. box confectioners' sugar
2 cups finely chopped walnuts
1. Make cake: Heat oven to 350°. Butter and flour three 9" round baking pans; set aside. Heat butter in a saucepan over medium-high heat; cook until it browns. Chill until solid.
2. In a bowl, whisk together flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and flour mixture; mix.
3. In a bowl, beat together browned butter and brown sugar until fluffy, 1–2 minutes; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Whisk egg whites to stiff peaks; fold into batter. Divide batter between pans; smooth tops with a spatula. Bake for 30–35 minutes. Let cool slightly.
4. Meanwhile, make glaze and icing: In a 4-qt. pan, combine 4 tbsp. butter, sugar, buttermilk, syrup, and baking soda; boil. Cook until dark, 3–4 minutes. Remove from heat; stir in 1⁄2 tsp. vanilla. Spread glaze over each warm cake. Remove cakes from pans; transfer, glazed side up, to racks. Let cool.
5. In a bowl, beat remaining butter, mascarpone, and cream cheese with a mixer until smooth. Add remaining vanilla, rum, zest, and sugar; beat. Chill. Spread 1 1⁄4 cups icing evenly over 2 cake layers; stack, top with remaining layer. Frost top and sides; press nuts onto sides. Chill before serving.
SERVES 16 – 20
Ratings & Reviews (3)
The baking soda in the glaze imparted a strong, and sour, flavor from the baking soda. I think it's an odd addition. Also, the frosting is quite soft as written. It needs more powdered sugar to stand.
good, but toooooo dense.
Spiced Carrot Layer Cake
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