Outlaw Carrot Cake with Brown Sugar Butter Cream

Name: Outlaw Carrot Cake with Brown Sugar Butter Cream
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1 c. whole wheat (or white whole wheat) flour; 3/4 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. ground cinnamon; 1 tsp. ground cardamom; 1/2 tsp. Kosher salt; 3/4 c. packed dark brown sugar; 1/4 c. molasses; 2 large eggs; 1 tsp. pure vanilla extract; 1 c. pureed cooked carrots or carrot baby food; 1/3 c. melted butter; 3 carrots (about 8 oz.) scrubbed, trimmed and coarsely grated; 3/4 c. walnuts and/or pecans, toasted and chopped; 2/3 c. unsalted butter, at room temperature; 1 vanilla bean, halved lengthwise; 1 3/4 c. confectioners' sugar, sifted; 1/3 c. packed dark brown sugar; 3 tbsp. heavy cream; Flaky sea salt, to finish

By Daphne OzPublished: Sep 12, 2016

Daphne Oz Outlaw Carrot Cake with Brown Sugar Buttercream

Mike Garten

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Yields:

12 serving(s)

Total Time:

30 mins

Jump to recipe

You've never had a slice of carrot cake this moist and delicious. This recipe is courtesy of "The Happy Cook," by Daphne Oz.

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Ingredients

Cake

1 cup
whole wheat (or white whole wheat) flour
3/4 cup
all-purpose flour
1 tsp.
baking powder
1/2 tsp.
baking soda
1 tsp.
ground cinnamon
1 tsp.
ground cardamom
1/2 tsp.
Kosher salt
3/4 cup
packed dark brown sugar
1/4 cup
molasses
2
large eggs
1 tsp.
pure vanilla extract
1 cup
pureed cooked carrots or carrot baby food
1/3 cup
melted butter
3
carrots (about 8 oz.) scrubbed, trimmed and coarsely grated
3/4 cup
walnuts and/or pecans, toasted and chopped

Vanilla Brown Sugar Buttercream

2/3 cup
unsalted butter, at room temperature
1
vanilla bean, halved lengthwise
1 tsp.
pure vanilla extract
1 3/4 cups
confectioners' sugar, sifted
1/3 cup
packed dark brown sugar
3 Tbsp.
heavy cream
Flaky sea salt, to finish

Directions

1. Step 1Prepare cake: Preheat oven to 350 degrees F. Lightly grease 8 1/2"-x-4 1/2" loaf pan. Line with parchment paper, leaving enough overhang to use as handles, then grease paper.
2. Step 2In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, cardamom, and salt.
3. Step 3In a large bowl, with hand mixer or whisk, combine brown sugar, molasses, eggs, and vanilla. Add carrot puree; mix to combine. With mixer on medium speed, slowly pour melted butter into carrot mixture until well combined.
4. Step 4Pour carrot mixture into flour mixture and stir using wooden spoon until just combined. Fold in grated carrots and nuts.
5. Step 5Transfer batter to prepared pan. Bake cake 40 to 45 minutes or until center bounces back when lightly pressed and cake tester inserted into center comes out clean. Let cool 10 minutes in pan, then gently lift cake from pan using parchment. Discard paper; cool cake completely on wire rack lined with parchment.
6. Step 6While cake cools, make buttercream: Place butter in a large bowl. Scrape seeds from vanilla bean into bowl. With hand mixer, beat on medium speed until light and airy, 1 to 2 minutes, scraping down side and bottom of bowl as needed.
7. Step 7Add sugars; mix on low speed to combine. Increase speed to medium for 30 seconds. Stop mixer, add cream. (Change to whisk attachment if you have one.) Beat on medium until combined, then beat on medium-high until airy, 1 to 2 minutes.
8. Step 8Frost cooled cake with buttercream; sprinkle lightly with sea salt.