CARROT CAKE Recipe
cardamom spiced, vanilla cream cheese frosting, dulce de leche, sunflower brittle, crispy mint
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Ingredients
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Carrot Cake Ingredients
Method
Carrot Cake Directions
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, cardamom, and salt until well combined.
Combine Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded carrots and walnuts.
Bake
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
Make the Frosting
In a medium bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
Add Toppings
Drizzle dulce de leche over the top of the frosted cake. Sprinkle with toasted sunflower seeds and garnish with fresh mint leaves.
