Go Back

Mountain Carrot Cake

Kristine Kidd
This recipe should work at any elevation. It was perfect at both 2,000’ and 8,500'. I’ve baked it at 8,500’ without making the adjustments suggested here, but it’s a bit moister with them. Use your best judgement for your location.
10 to 12 servings

Ingredients
  

Cake

  • 3 large eggs (4 at 8,500’)
  • 1 cup (2 tablespoons less at 8,500’) packed brown sugar
  • 2 teaspoons vanilla extract
  • cups almond flour or hazelnut flour
  • 1 cup plus 2 tablespoons (2 tablespoons less at 8,500’) unsweetened shredded coconut
  • ¾ teaspoon coarse kosher salt
  • teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • Pinch of ground cloves
  • 11 tablespoons unsalted butter, melted
  • 2 cups coarsely grated carrots, about 8 oz
  • 1 cup coarsely chopped walnuts

Frosting

  • 8 ounces cream cheese
  • ½ cup 1 stick unsalted butter
  • cups powdered sugar
  • ½ teaspoon pure vanilla extract
  • Edible flowers (pesticide free), such as roses, rock roses, rosemary sprigs with their blue flowers, honeysuckle, snap dragon blossoms, marigolds, violas, nasturtium, borage, catnip, rose geranium; or walnut halves or pieces

Instructions
 

  • For the cake: Position rack in center of oven for LA (lower position at 8,500’). Preheat the oven to 320°F. Line bottom and sides of a deep 9” cake pan (I use a springform pan) with parchment paper.
  • In a large bowl, whisk together the eggs, sugar and vanilla until well blended and slightly foamy. Add the almond flour, coconut, salt and spices and mix well. Mix in the melted butter thoroughly. Finally, mix in the carrots and walnuts. Transfer the batter to the prepared pan, making top even.
  • Bake until a crust forms and cake is firm to the touch, 1 hour to 1 hour 15 minutes (mine took 1 hour 15 minutes at 2,000’ and 1 hour 10 minutes at 8,500’, check at 1 hour). Cool completely on a rack. Cake is best if allowed to stand for a day before serving.
  • For the frosting: Soften the cream cheese and butter by letting stand 2 hours at room temperature, or place in a microwave safe bowl and warm in the microwave at low setting just until soft enough to mix with a spoon, about 10 seconds. Using a wooden spoon, mix together until smooth. Add the powdered sugar and vanilla and beat with spoon until smooth.
  • Remove the parchment from the cake and transfer the cake to a serving platter. Slide sheets of waxed paper under edges of the cake to keep platter clean while decorating. First make a thin layer of frosting on the top to catch any crumbs by placing small dollops of frosting over the top of the cake and smoothing to cover. Then spread frosting over sides of the cake. Now add more frosting to the top and smooth. Remove the waxed paper. Chill at least 1 hour to set the frosting. (Keeps chilled up to 5 days. Place 4 toothpicks into top of frosted cake, then gently cover with plastic wrap.)
  • Garnish cake with flowers or walnuts. (Decorated cake can be refrigerated for 1 day or even up to 2 days if flowers aren’t too delicate.) Let cake stand at room temperature at least 1 hour before serving.
Share on Facebook Share on Twitter