Carrot Cake with Spiced Cream Cheese Frosting

Votes: 1

Time: 1 hour 10 min.
Complexity: average
Servings: 6 - 8

Nutritional value per serving:

Calories 359, total fat 22 G., saturated fats 6 G., proteins 3 G., carbohydrates 39 G., fiber 1 G., cholesterol 49 mg, sodium 204 mg, sugar 28 G.

Molly Yeh's carrot cake looks so spring-like, and its spicy flavor and aroma will captivate your senses. The cake is perfectly moist and soft, topped with a thick layer of herb glaze and cream cheese frosting. Instead of the traditional carrot cake walnuts and pecans, sesame seeds provide a charming complement to the carrots. Molly added a Yemeni spice mix, khawaej, to flavor the cake. It works well for both the cake and the glaze. If you can't find khawaej in the spice aisle, there are suggestions for substitutions at the end of the recipe. The finished cake is decorated with multicolored roses made from rainbow carrots and fresh rosemary leaves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Carrot cake

2.5 cups premium flour
2 tsp ground cinnamon
1.5 tsp coarse salt
1.5 tsp baking powder
1.5 tsp of baking soda
1 tsp khawaej*
1.5 cups neutral vegetable oil
1 cup brown sugar
3/4 cup granulated sugar
4 large eggs
1 tbsp vanilla paste
2 cups grated carrots
2 tbsp. toasted sesame seeds

Cream cheese frosting

110 g unsalted butter, room temperature
220 g of cream cheese, room temperature
3 cups powdered sugar
2 tbsp. heavy cream
1 tsp vanilla extract
0.5 tsp khawaej
A pinch of coarse salt
Rainbow carrots, peeled into thin strips, for garnish
1 sprig of rosemary (leaves only), for garnish

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray two 8-inch cake pans with cooking spray and line with parchment paper. Set aside.
Carrot cake:

In a large bowl, combine the flour, cinnamon, salt, baking powder, baking soda, and hawaije. In a separate large bowl, combine the vegetable oil, brown sugar, and granulated sugar. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the flour mixture to the butter mixture and use a wooden spoon or silicone spatula to mix the dough, but do not overmix. Add the carrots and sesame seeds and stir to incorporate (by this point, all of the flour mixture should be incorporated).
Divide the batter evenly among the prepared pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool the cakes in the pans for 10 minutes, then invert them and place them on a wire rack to cool completely.
Cream cheese frosting:

Place the butter and cream cheese in a large bowl. Beat with a hand mixer until smooth. Add the powdered sugar and beat until light and fluffy. Then add the heavy cream, vanilla extract, hawaije, and salt. Beat until smooth.
Frost the layers and assemble the cake. Twist the carrot ribbons into rosettes and arrange them on top of the cake. Garnish with rosemary leaves and serve!

Note *

Khawaej is a Yemeni spice blend that contains a lot of cardamom. It can be used to flavor baked goods, glazes, or even coffee! Khawaej can be substituted with a mixture of 1 tablespoon ground ginger, 1 tablespoon ground cardamom, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon.