Spice Cake

The other day I was overcome by an intense desire to make carrot cake. I did some casual internet searching and found the recipe for this delicious cake on this blog, The Faux Martha.

But boy, this is not Carrot Cake. This is what Carrot Cake wants to be when it grows up. It’s elegant and understated, sophisticated and subtle.

It’s all kinds of fine. The perfect cake for teatime or after brunch or dinner or lunch. It’s not cloyingly sweet, it’s simply delicious.

I baked the cake in two 8×8 pans with every intention of making a two layer cake. When it came down to it, I was seized by a wild hair, and decided to cut one of the layers into quarters and then I sliced three of those quarters in half, making a 6 layered tower of spice cake.

Here’s what ya need:

For the spice cake:

1 pound carrots, finely grated

3 large eggs, room temperature

2 cups of sugar

1 1/2 cups canola oil

1/3 cups buttermilk

1 1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons Poudre Douce

For buttercream frosting:

16 oz cream cheese

1/2 cup butter

1 cup of confectioners sugar

1 teaspoon vanilla extract

For the cake: Preheat oven to 350°F. Line two 8×8 pans with parchment paper. In an electric mix combine carrots, eggs, sugar, oil, buttermilk, and vanilla extract.

In a small bowl mix together flour, baking soda, baking powder, salt, and Poudre Douce. Add this to carrot mixture, mixing until combined.

Distribute batter evenly into your baking pans. Bake 30 to 40 mins or until toothpick inserted in the middle comes out clean. Remove pans and let cake cool completely before icing.

For the frosting: In your electric mixer cream cream cheese until smooth and creamy. Add in butter gradually. Add in confectioners sugar and vanilla extract and mix until well combined. And then you’re ready to go as soon as your cakes are cooled.

Stay sweet,

XO

Charleston Spice Co.