Slightly adapted from Snacking Cakes by Yossy Arefi
Fine zest from 1 lemon
1/2 cup sugar
3/4 cup salted butter, melted
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups finely grated carrots
1/2 cup currants
1/2 cup chopped pecans
- Heat oven to 350ºF. Spray an 8 inch baking pan with cooking spray.
- Add the lemon zest, sugar, and eggs to a large bowl. Whisk until pale and foamy, about 1 minute. Add the melted butter, spices, and salt and mix until smooth.
- Add the flour, baking soda and powder and mix with a wooden spoon until combined and smooth. Fold in the carrots, currants, and pecans.
- Spread the batter in the pan and bake for 25 – 30 minutes. Check at 25 minutes with a cake tester or sharp knife. When it comes out clean it’s done. Let cool on a wire rack. Frost with Crème fraîche frosting.
Crème fraîche frosting:
1/4 cup butter, softened
1/2 container Crème fraîche (4 oz)
1 teaspoon vanilla
3 cups powdered sugar
Beat the butter until fluffy in the bowl of a stand mixer using the paddle attachment. Beat in the Crème fraîche until smooth. Add the powdered sugar 1/2 cup at at time and beat until smooth. Beat in the vanilla. Spread on cooled carrot cake.