Golden Recipe - Profe Keller’s Carrot Cake

Ingredients: 

Cake

3/4 cup all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, at room temperature

1/2 cup buttermilk, at room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/3 cup coconut oil, melted

2 cups grated carrots

1/2 cup walnuts, toasted, plus more for garnish (optional)

Frosting:

8 ounces cream cheese, softened

2 tablespoons unsalted butter, at room temperature

1-2 tablespoons red miso

1 cup confectioners’ sugar

1 teaspoon vanilla extract

Instructions:

    Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat it with cooking spray.

    Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt in a medium bowl. Beat eggs, buttermilk, brown sugar, granulated sugar and vanilla in a large bowl with an electric mixer until well combined, about 2 minutes. Beat in coconut oil in a slow stream. Whisk in the flour mixture in 3 additions; beat until just combined. Fold in carrots and walnuts (if using). Scrape the batter into the prepared pan. 

    Bake the cake, rotating the pan halfway through, until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes. Run a knife around the edges and turn the cake out onto a wire rack to cool completely, about 50 minutes. 

    Peel off the parchment paper. To prepare frosting, beat cream cheese, butter and miso to taste in a large bowl with an electric mixer until smooth, about 2 minutes. Add confectioners’ sugar and vanilla; beat on low speed for 30 seconds, then increase speed to high and beat until combined, about 30 seconds more. Frost the cooled cake. Garnish with walnuts, if desired.