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Photo: Rick Poon
Active Time:30 minsTotal Time:2 hrs 10 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrs 10 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake¾cupall-purpose flour½cupwhole-wheat flour1teaspoonground cinnamon1teaspoonground ginger¼teaspoonground nutmeg½teaspoonbaking powder½teaspoonbaking soda½teaspoonsalt2largeeggs, at room temperature½cupbuttermilk, at room temperature½cuppacked light brown sugar½cupgranulated sugar1teaspoonvanilla extract⅓cupcoconut oil, melted2cupsgrated carrots½cupwalnuts, toasted, plus more for garnish (optional)Frosting8ouncescream cheese, softened2tablespoonsunsalted butter, at room temperature1 - 2tablespoonsred miso1cupconfectioners' sugar1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Cake
¾cupall-purpose flour
½cupwhole-wheat flour
1teaspoonground cinnamon
1teaspoonground ginger
¼teaspoonground nutmeg
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
2largeeggs, at room temperature
½cupbuttermilk, at room temperature
½cuppacked light brown sugar
½cupgranulated sugar
1teaspoonvanilla extract
⅓cupcoconut oil, melted
2cupsgrated carrots
½cupwalnuts, toasted, plus more for garnish (optional)
Frosting
8ouncescream cheese, softened
2tablespoonsunsalted butter, at room temperature
1 - 2tablespoonsred miso
1cupconfectioners' sugar
DirectionsTo prepare cake: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.Originally appeared: EatingWell Magazine, March 2022
Directions
To prepare cake: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.
To prepare cake: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.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)317Calories16gFat41gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
