CARDAMOM, BROWN BUTTER CARROT CAKE WITH ESPRESSO FROSTING

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Cardamom, Brown Butter Carrot Cake with Espresso Frosting image

Provided by Gabe Kennedy

Categories     dessert

Time 1h50m

Yield 9 servings

Number Of Ingredients 21

2 sticks (1 cup) unsalted butter, cut into pieces, plus more for the pan
3 cups gluten-free flour, such as Cup4Cup, plus more for the pan
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon kosher salt
1/4 cup olive oil
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
6 large eggs
1 1/2 cups granulated sugar
1 cup light-brown sugar
4 cups shredded carrots (about 6 medium)
2 tablespoons espresso powder
1 pound cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
2 teaspoons ground cardamom
1/2 cup candied walnuts, crushed, for garnish

Steps:

  • For the spiced carrot cake: Preheat the oven to 350 degrees F. Butter a 9-by-9-by-3-inch square baking pan. Line the pan with parchment paper and butter and flour the paper.
  • Brown the butter in a small stainless-steel saucepan over medium-high heat. It should melt, foam and then the foam should subside. When you smell a nutty aroma, remove the butter from the heat. Remember that it will continue to brown as it cools.
  • Combine the flour, baking powder, baking soda, cardamom, cinnamon, cloves and salt in a medium bowl. Whisk together the olive oil, vegetable oil, browned butter and vanilla in a medium bowl. Mix the eggs, granulated sugar and brown sugar in an electric mixer until fluffy, about 4 minutes.
  • Drizzle the oil mixture into the mixer and whisk until light and fluffy, 2 to 3 minutes. Transfer to a large mixing bowl and fold the dry ingredients into the mixture with a rubber spatula until combined, then stir in the carrots. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
  • For the frosting: Dissolve the espresso powder in 2 tablespoons of hot water. Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add the confectioners' sugar, espresso and cardamom and beat until light and fluffy.
  • To assemble: Remove the cake from the pan and let cool on a wire rack. Cut into 9 squares, then split each square in half horizontally. Spread some of the icing between two cake layers, then generously spread icing over the top and garnish with the candied walnuts.

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