Caress My Carrot Recipe
Embrace your inner snuggle-bunny and nuzzle up closely to this smooth carrot cake. Show your affection and lightly fondle the honey dripped tip just enough before you slap and tickle the dried cranberries, pineapple and walnuts deep within. Being lovingly touched by a fluffer of vanilla-bean cream cheese frosting entices you to fondle the bruleed sugar with just a gentle stroke from time to time. Made with a Gluten Free Flour, However we are not a gluten free facility and all items are made on shared equipment.
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Ingredients
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Cake Batter
Cream Cheese Frosting & Brûlée
Method
Cake Batter
Prep
Preheat the oven to 350°F (175°C). Lightly grease and line two 8-inch round cake pans (or one 9x13) with parchment; set aside.
Dry ingredients
In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ground ginger and salt until evenly distributed.
Wet ingredients
In a large bowl, whisk the granulated and brown sugars with the eggs until combined. Whisk in the vegetable oil, Greek yogurt, vanilla extract and honey until smooth.
Combine and fold
Add the dry ingredients to the wet mixture and fold gently until almost combined. Fold in the grated carrots, dried cranberries, drained crushed pineapple and chopped walnuts until evenly distributed. Do not overmix.
Bake
Divide batter between prepared pans and smooth the tops. Bake on the center rack for 25–30 minutes for 8-inch rounds (or 30–35 minutes for 9x13), until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even color.
Cool
Let cakes cool in pans on a wire rack for 10 minutes, then invert to remove parchment and transfer cakes to the rack to cool completely before frosting (about 1 hour).
Cream Cheese Frosting & Brûlée
Make frosting
In a large bowl using an electric mixer, beat the softened cream cheese and softened butter until smooth and fluffy, about 2–3 minutes. Add the vanilla paste/extract and 1 tablespoon heavy cream if using, then gradually add the confectioners' sugar, 1 cup at a time, beating on low until incorporated and then medium speed until smooth. Scrape the bowl and beat another 30 seconds. Taste and adjust sweetness.
Assemble
If using layers, level the cooled cake layers with a serrated knife if needed. Place one layer on a serving plate, spread about one-third of the frosting evenly over it, then top with the second layer and frost the top and sides with remaining frosting, creating a smooth surface suitable for brûlée. If using a single 9x13, spread frosting evenly over the cooled cake.
Honey accent
Lightly drizzle the 1 tablespoon of honey over the top center of the frosted cake. Use a small offset spatula or the back of a spoon to gently spread the honey into a thin glossy area — a subtle, drizzled accent.
Brûlée the sugar
Evenly sprinkle the 2 tablespoons granulated sugar across the very center of the frosted top (or over individual slices if preferred). Using a culinary torch held 2–3 inches away, melt and caramelize the sugar until it bubbles and forms a thin crisp caramelized layer. Move the torch in steady passes to avoid burning. Allow the caramelized sugar to set for 1–2 minutes before serving. If you do not have a torch, place the cake briefly under a hot broiler (watch closely) until sugar caramelizes.
Chill and serve
Chill the cake 20–30 minutes to allow the frosting to set and the brûlée to harden slightly. Slice with a hot, dry knife (wipe between cuts) and serve. Optionally garnish each slice with an extra sprinkle of chopped walnuts or a few dried cranberries.