Sweet & Savory Spring Carrot Cake

For the Cake:
1 cup oat flour
1.5 spelt flour
1 3/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp sweet cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp allspice powder
1 cup raw sugar
1/2 cup brown sugar
4 eggs
1 1/4 cup sunflower seed oil
1 pound of carrots

For the Frosting:
12 oz cream cheese
5 tbsp butter
2 cups powdered sugar

Preheat oven to 350F. Shred the carrots in a food processor or grater - you should have approximately 3 cups. Combine all of the dry ingredients (flours, spices, baking soda and baking powder) in a large bowl. Add the carrots to the dry ingredients and mix well until the carrots are well coated. In the same food processor, mix the eggs and sugars together until well blended. While still blending, add in the oil and mix well, about 30 seconds. Scrape the mixture into the dry ingredient bowl and blend all together well until a batter forms. Taking 2 round pie pans, place parchment paper (rounded cut outs) at the bottom of the the pans and grease the edges. Pour the batter into the 2 pie pans equally and let sit a few minutes to settle. Bake for about 40 minutes until a toothpick comes out clean. Remove from heat and let cool completely in the pan (if you try to remove too early the cake may fall to pieces). Once completely cooled, ice away. 

For the icing, in a stand mixer, combine the cream cheese and butter until thoroughly combine (you'll need to scrape down the edges several times). Add in the powdered sugars in 1/4 cups at a time until completely mixed, tasting as you go to get to the your desired sweetness. Once all combined, ice each layer of the cake to your desired thickness and decorate with whatever's blooming outside! 

gingertonicbotanicals.com | 29-May-2018