Ventura County’s landscape is abundant with farmland, a unique blend of coastal influence, inland mountains and creeks that fill once a year if we are lucky. Even snow coats the Topatopa Mountains from time to time.
Some local produce changes with the seasons, but carrots are always available here. Spring and autumn are the two seasons you can find them at their sweetest, and this versatile recipe celebrates the changes that happen in our landscape, our hiking trails and our taste buds. As springtime arrives, we enjoy the smells of citrus and flowers, which is why this cardamom pistachio carrot cake has a hint of orange zest and rose essence.
We are always ready for spring, just as we are always ready for autumn—the shorter days, the cozy weather and the taste of apples at their peak. Pecans are the ultimate fall nut, gracing this carrot cake with their hearty crunch and natural sweetness. Cinnamon and ginger, without a doubt, are the spices of the season. This simple recipe is family friendly and the perfect base for what flavors represent the season to you.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoon salt
- 2 teaspoons cinnamon
- 1½ cup vegetable oil
- 1 cup sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- 3½ cups carrots, preferably organic
- Optional: 1 cup chopped nuts (pecans, walnuts or pistachios)
- 12 ounces cream cheese, room temperature
- 4½ cups powdered sugar
- Optional: 1 teaspoon vanilla, ½ teaspoon lemon juice
Preparation
For the cake:
Preheat oven to 350ºF.
Sift together first 4 ingredients. Set aside.
Using a stand mixer with paddle attachment, mix together oil, sugars and vanilla. With the mixer running, add the eggs 1 at a time until combined. (This can be done with a hand-held mixer; just add and mix 1 egg at a time.)
Add all the dry ingredients and mix just until all the flour is moist.
Shred the carrots in a food processor or with a grater and add to the batter. Stir until carrots are incorporated. If using nuts, add here and mix just until incorporated.
Use parchment circles to line the bottom of 2 (9-inch) round cake pans and spray with oil to prevent sticking.
Bake for about 45 minutes, or until a toothpick comes out clean. Remove from oven and cool in pans for 10 minutes. Remove from pans onto wire racks and allow to cool completely.
For the Frosting:
Beat cream cheese until smooth. Slowly add powdered sugar. Beat on medium speed until fluffy.
Place 1 cake round onto a cake plate or cake turntable. Using a spatula or a large pastry bag fitted with a large tip, add a thick layer of frosting on the top of the cake, evenly spread. Place the second cake, top side down, on top of the frosted layer. Add frosting the same way. Using a cake-decorating knife or spatula, spread the frosting evenly in a spiral, coiling toward the center. Decorate the top as desired: carrot curls, nuts, roses, piped florets, etc.
Variations:
Springtime Cardamom Pistachio Carrot Cake with Rose Cream Cheese Frosting
Omit cinnamon and brown sugar. Use 1½ cups white sugar. Add 1 teaspoon ground cardamom and ½ teaspoon orange zest to dry ingredients; add 1 cup chopped pistachios at the end. Flavor the frosting with a couple drops rose extract to taste. Careful: The rose extract can be overpowering; go light.
Autumn Apple Carrot Spice cake with Ginger Cream Cheese Frosting
Substitute 2 cups carrots plus 1½ cups shredded Granny Smith apple. Add ½ teaspoon ground ginger to dry ingredients. Add 1 cup chopped pecans at the end. Add 1 teaspoon ground ginger to frosting.
