Outlaw Carrot Cake with Brown Sugar Buttercream Frosting.

October 4, 2016 at 8:50 am (Uncategorized)

So, last week I was visiting my Daddy and Momma and found this recipe in a Good Housekeeping magazine.  It intrigued me because it uses molasses, dark brown sugar and cardamom and is made in a loaf pan (thus not a whole cake — too much for just darling DannyO and I).  So…  I made two loaves, one for me and one for Daddy.  Dad says it reminds him of a “poor man cake” his Mom used to make many years ago.  It isn’t very sweet but the frosting adds some sweetness.

Outlaw Carrot Cake with Brown Sugar Buttercream

Cake Ingredients

  • 1 cup 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, 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 (this step could be omitted if you don’t have a vanilla bean — just use another tsp. of vanilla)  I like the flecks of vanilla in the frosting 🙂
  • 1 tsp. pure vanilla extract
  • 1 3/4 cup confectioners’ sugar, sifted
  • 1/3 cup packed dark brown sugar
  • 3 tbsp. heavy cream (I didn’t have heavy cream.  I just used milk)
  • flaky sea salt, to finish ( I chose to omit the salt)
  1.  Preheat oven to 350 F.  Lightly grease loaf pan.  Line with parchment paper leaving enough overhang to use as handles, then grease paper.
  2. In large bowl, whisk together both flours, baking powder, baking soda, cinnamon, cardamom and salt.
  3. In 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. Pour carrot mixture into flour and stir using wooden spoon until just combined.  Fold in grated carrots and nuts.
  5. Transfer batter to prepared pan.  Bake cake 40-45 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. While cake cools, make buttercream: place butter in large bowl.  Scrape seeds from vanilla bean into bowl.  With hand mixer, beat on medium speed until light and airy, 1-2 minutes, scraping down side and bottom of bowl as needed.
  7. Add sugars; mix on low speed to combine.  Increase speed to medium for 30 seconds.   Stop mixer, add cream.  Beat on medium until combined then on medium-high until airy, 1-2 minutes.
  8. Frost cooled cake with buttercream.  sprinkle lightly with sea salt.

A few notes:  I did not have heavy cream for the frosting so I used milk, which was fine.  I did not finish with the sea salt.  The baking time for me was 55 minutes.   I bought the carrot baby food — worked great.  Next time I will purchase pre-grated carrots because I made a mess grating them myself.  I LOVE the frosting!  I will be using it on other recipes — it would work great on a spice cake!!

There seems to be a lot of steps, but the recipe is fairly easy.


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