Carrot Graham Cake

A lighter, less than version of the traditional carrot cake with hints of graham flavor. Of course topped with a classic cream cheese frosting that is smooth, creamy, buttery with a hin of tartness from sour cram. Yield: 1 9-inch 3-layer cake

Prep Time30

Cook Time30

Course: Cake, Dessert

Cuisine: American

Keyword: Carrot Graham Cake, cream cheese frosting, smitten kitchen

Servings: 12 servings

Ingredients

Cake

1 cup all-purpose flour 125 grams
3/4 cup finely ground graham cracker crumbs 95 grams
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea or table salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger

3/4 cup granulated sugar 150 grams
3/4 cup dark brown sugar 145 grams
3/4 cup plus 3 tablespoons neutral oil or melted butter 210 grams (i.e. 1 tablespoon short of 1 cup)
3 large eggs
3 cups peeled and grated carrots (using larger holes) 12 3/4 ounces or 360 grams

Frosting

2 8-ounce packages cream cheese, softened 455 grams total
1 cup unsalted butter, at room temperature 2 sticks, 8 ounces or 230 grams
2 cups powdered sugar, sifted if lumpy 240 grams
2 teaspoons vanilla extract
2 tbsp sour cream, or creme fraiche or mascarpone

Instructions

For cake:

Heat oven to 350°F (175°C). Line three 9-inch cake pans with a fitted round of parchment paper and coat with a nonstick cooking spray.
In a large bowl, whisk together flour, graham crumbs, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.
In a medium-sized bowl, whisk together the sugars, oil and eggs until smooth. Stir in grated carrots. Pour wet ingredients into dry and stir until flour just disappears.
Pour batter evenly between three prepared baking pans. Bake each layer for 15 to 18 minutes, until a tester comes out clean. Cake will seem soft and likely still sticky on top. Let rest in pans for 5 minutes on a cooling rack, then run a knife around the edges of the first cake layer to ensure no parts are sticking to the sides, flip cake out onto cooling rack, remove parchment paper and flip back right-side-up on another cooling rack.
Repeat with remaining layers and let the cake layers cool completely before frosting. If you are in a rush, you can place cake layers in your freezer until cool and slightly firm. The cake will be easier to handle

For Frosting

Start with cold cream cheese and room temperature softened butter.
With an electric mixer, beat cold butter until smooth. With mixer running, add room temp butter a couple of tablespoons at a time and allowing each add to blend in completely. Beat until smooth and creamy. Add vanilla and creme fraiche, then add powdered sugar, don't over beat which will cause mixture to get runny. Add graually. Beat in vanilla and sour cream until combined.
Arrange first cake layer on a cake plate or stand. Spread top with frosting; repeat twice with remaining layers. Use a heart-shaped cookie cutter to create the heart shape in the center, fill with sprinkles. Let cake chill until serving.

Notes

Cake is delicious on the first day, and even more moist on the second and third days. Keep in fridge. To prepare in advance, make the cake layers, wrap each well and freeze them.