100km Carrot Cake
Name a better Easter dessert than carrot cake...we'll wait! The best carrot cakes are full of flavour, deliciously moist, and well balanced, and this recipe definitely delivers on all of the above!
Made with locally grown and milled K2 Milling all purpose flour, Hillside Gardens carrots, Homestead Farms eggs, Golden Dawn Butter, Pristine Gourmet canola oil and Mike & Mike's organic walnuts and pineapple, try this carrot cake recipe for your Easter dessert!
For the Cake
- 2 cups K2 Milling "Viking" AP Flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp salt
- 1 1/4 cups brown sugar
- 3/4 cup granulated sugar
- 3/4 cup Pristine Gourmet canola oil
- 4 x Homestead Farm eggs
- 1/2 cup organic applesauce (unsweetened)
- 3 x Hillside Garden orange carrots, grated
- 3/4 cup Mike & Mike's organic walnuts, chopped
- 1/2 cup Mike & Mike's organic pineapple, roughly chopped into small pieces (optional)
For the Icing
- 1 x 12 ounce pack cream cheese
- 4 cups icing sugar
- 1/2 cup Golden Dawn salted butter
- 1 tsp vanilla extract
Preheat oven to 350°F
Grease two 9-inch round cake pans with some butter and line them with some parchment paper to make the cakes easier to remove from the pans.
In a large mixing bowl, sift together your dry ingredients including your AP flour, baking powder, baking soda, salt, and spices. Set aside.
In a separate large mixing bowl or in your stand mixer, add your oil, eggs, brown sugar, granulated sugar, and applesauce. Whisk together by hand or with your paddle attachment until well combined.
Add your grated (and strained) carrots and walnuts to your wet ingredients and mix until well combined.
Pour the dry ingredients into the wet ingredients and mix on low speed or by hand with a rubber spatula until just combined (you do not want to over mix the batter).
Distribute the batter evenly between your two prepared cake pans. Bake at 350°F for 30 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each cake comes out clean.
Remove from the oven and allow to cool in the pans for about 15 minutes. Once the cakes have cooled, remove them from the pans let them finish cooling to room temperature.
While your cakes are cooling, prepare your cream cheese frosting. In the bowl of your stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat your cream cheese until smooth. Add your 1/2 cup of butter and mix for about a minute. Stop the mixer and scrape the bottom and sides and mix again for another 30 seconds until smooth.
Add your powdered sugar a half cup at a time and beat at medium-high. Continue mixing until all the sugar has been added, scraping down the sides of the bowl as needed. Beat until fully combined and icing is smooth.
When your cakes are cool, level the tops of each cake with a knife and place one of the cakes on a cake stand or serving plate. Top with a generous scoop of frosting, and smooth it out into one even layer. Place the other cake on top and ice with the remaining frosting until the full cake is covered using a flat spatula. Enjoy!
Did You Try This Recipe?
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