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
- 1
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
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.
- 3
- 4
Combine Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded carrots and walnuts.
- 5
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.
- 6
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.
- 7
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.
- 8
Add Toppings
Drizzle dulce de leche over the top of the frosted cake. Sprinkle with toasted sunflower seeds and garnish with fresh mint leaves.