Molly Yeh's Carrot Cake with Spiced Cream Cheese Frosting Is Simply Show-Stopping

foodnetwork.ca

Brett

subheading: Carrot Cake:

Nonstick cooking spray, for the cake pans

2 ½ cups all-purpose flour

2 tsp ground cinnamon

1 ½ tsp kosher salt

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp hawaij (see Cook’s Note)

1 ½ cups neutral oil, such as canola

1 cup packed brown sugar

¾ cup granulated sugar

4 large eggs

1 Tbsp vanilla bean paste or extract

2 cups shredded carrots

2 Tbsp sesame seeds, toasted

subheading: Spiced Frosting:

½ cup (1 stick) unsalted butter, at room temperature

8 oz cream cheese, room temperature

3 cups powdered sugar

2 Tbsp heavy cream

1 Tsp vanilla extract

½ tsp hawaij

Pinch of kosher salt

Rainbow carrots, peeled into ribbons with a peeler, to decorate

1 rosemary sprig, leaves picked, to decorate

note: Cook’s Note: Hawaij is a Yemeni warm spice blend that’s heavy on the cardamom and can be used to flavour baked goods, frosting or even sprinkled in coffee! You can make a substitute by mixing 1 Tbsp ground ginger, 1 Tbsp ground cardamom, ¼ tsp ground nutmeg, ¼ tsp ground cloves and ¼ tsp ground cinnamon.

Related: Carrot Cake and Cheesecake Combine Into One Glorious Dessert

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