Carrot Cake with Lemon Zest Cream Cheese Frosting

I’m gonna be honest, making this carrot cake feels like an epic journey that just goes on and on but it’s completely worth it in the end. You can’t rush or try and push it. Concerning yourself with how long it’s taking and whether or not it should be done “by now” is only going to ruin it. Accept that this will be a long haul and go try and go with the incredibly elaborate flow – you won’t regret it.

Fair warning. I only make this when I know I can break it up during the day into more manageable chunks. I’ll shred the carrots in the morning while B is watching Yo Gabba Gabba. Then I’ll leave it for a while and come back for a few steps during her nap. Walk away again and finish it after she goes to bed. Technically, it took all day but it didn’t consume it. I recommend you do the same.

Carrot Cake with Lemon Zest Cream Cheese Frosting

adapted from Organic and Chic  by Sarah Magid  and influenced by Burt Wolf

prep time: 10 – 40 minutes depending on if you have a full-size food processor

active time: 1 hour / baking time: 50 minutes =  2 – 2.75 hours

For the Cake:

1/3 cup dried, shredded, unsweetened coconut
3 cups shredded carrots (can be done by hand with box grater but is much faster with a food processor)
1/4 cup pineapple puree (I use fresh and puree to order)
1 cup all-purpose flour
1 cup whole wheat  flour
2/3 cup raw sugar
2 tsp baking soda
2.5 tsp ground cinnamon
1/4 tsp ground cloves
pinch freshly ground nutmeg (10 or so passes over a microplane)
1 tsp freshly ground sea salt
1/2 cup demerrera sugar
1/2 cup canola oil
1 tbsp vanilla extract
1 tbsp cider vinegar
3/4 cup of toasted walnuts or pecans halves
3/4 cup of raisins (I like an equal mix of thompsons, goldens and sultanas)
1/4 cup candied ginger, roughly diced

For the Frosting:
8 oz. vegan cream cheese
2 tbsp Earth Balance Buttery Stick
4 tbsp simple syrup
1 tsp vanilla extract
1 tsp of lemon zest

Method Carrot Cake:

1. Grate the carrots. Clearly, you can pause here.

Note: If you balance the time it takes to clean the food processor against the time it takes to grate the carrots by hand, you end up about about even. Ultimately the state of my manicure decides.

2. Pre-heat the oven to 275℉, evenly walnuts or pecans on a baking sheet and toast in oven for 10-15 minutes. Set aside to cool. If not using within 30 minutes, store in an airtight container to preserve the crunchy, freshly-toasted texture – moisture in the air will kill it.
3. Puree pineapple using natural juices or water to loosen the puree if necessary.
4. In a medium mixing bowl, add carrots, pineapple puree, coconut, sugars and combine well. Set aside for 30 minutes. Again, you can pause here OR make the frosting. Your call.

NOTE: Leaving the mixture to rest allows the sugars to draw out the moisture of the carrots and pineapple creating a natural syrup that will keep the cake crazy moist.

5. Pre-heat the oven to 350℉.
6. Combine flours, baking soda, salt, nuts and raisins in a medium bowl and whisk until well-combined and nuts and raisins are completely coated. Set aside.

NOTE: Coat the raisins and nuts in the dry ingredients keeps them from clumping or sinking to the bottom when they combine with the wet ingredients. Essentially they go in evenly distributed and stay put. I apply this technique anytime I have chunky things going into gooey things.

7. Add oil, vanilla and cider vinegar to the carrot mixture and stir until just combined.
8. Gently fold in the dry ingredients in thirds until all are just combined. Some streaking here is fine. You don’t want to overwork the gluten in the dough as it will make this cake’s consistency closer to that of a brick – not yummy.
9. Spray an 8″ square baking tin (preferable spring form) with canola oil, pour in batter smothing out with a spatula until relatively even. Bake for 45 – 55 minutes or until the top is golden and a toothpick comes out clean.
10. Let cool completely then refrigerate for 30 minutes before frosting.

Cake will keep in an airtight container for up to 4 days. Enjoy the fruits of your considerable labour.

Method Lemon Zest Cream Cheese Frosting: (can be made anytime)

1. In a medium mixing bowl whip cream cheese, butter, lemon zest and vanilla until light and fluffy, about 3 minutes.
2. Add, simple syrup to cream cheese mixture one tbsp at a time until desired sweetness has been achieved.
3. Whip for another 3-4 minutes to achieve maximum fluffiness. Cover and chill.
4. 30 minutes before icing is required, take it out of the fridge and let it sit until it comes up to room temperature naturally. Whip for another 2-3 minutes and ice, ice baby.

NOTE: I use a Kitchen Aid Stand Mixer with the whisk attachment for this recipe but old-school whisking works just as well – just not for you arm (audio = sad trombone)