2 minute read
A TASTE OF autumn
GET READY FOR FALL WITH FARM-TO-TABLE FLAVORS
BY JENNIFER BAJSEL
Chai Spiced Carrot Cake
SERVINGS: 12 | PREP TIME: 30 MIN. | COOK TIME: 45 MIN. | TOTAL TIME: 1HR. 15 MIN.
INGREDIENTS: 2 cups all-purpose flour | 1 Tbsp. chai spice (see below) | 1 ½ tsp. baking soda | 1 tsp. baking powder | ½ tsp. salt | ¾ cup vegetable oil | ¾ cup brown sugar | ¼ cup sugar | 3 eggs, room temperature | 1 Tbsp. vanilla extract | ½ cup sour cream | 3 medium carrots, shredded Cream Cheese Frosting: 8 oz. cream cheese | ½ cup butter, softened | 3 cups powdered sugar | 1 tsp. vanilla extract Chai Spice: 1 ½ Tbsp. ground ginger | 1 Tbsp. cinnamon | ½ Tbsp. allspice | ½ Tbsp. cardamom | 1 tsp. ground nutmeg | 1 tsp. ground cloves
DIRECTIONS: PREHEAT the oven to 350° degrees. GREASE two 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. MEASURE and mix spices together for chai spice. Whisk the flour, baking powder, baking soda, salt, and chai spice together in a mixing bowl. WHISK the brown sugar, granulated sugar, oil, eggs, and vanilla together in a separate large bowl until combined and no brown sugar lumps remain. STIR in sour cream. POUR the wet ingredients into the dry ingredients and, using a rubber spatula fold the ingredients together until just combined. FOLD in the carrots. POUR the batter evenly into the cake pans. BAKE for 45 minutes. Do not over-bake. ALLOW the cakes to cool completely in the pans set on a wire rack. MAKE the frosting. BEAT the cream cheese and butter together at medium to high speed until smooth, for about 2 minutes. ADD the confectioners’ sugar and vanilla extract. BEAT at low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. FROST the cake once it is cooled.
TIPS & TRICKS: Refrigerate cake for 15 minutes before slicing. This helps the cake hold its shape when cutting.
TIPS & TRICKS: Massage the kale leaves to remove bitterness. Soak the red onions in cold water before adding them to the salad to make them less pungent.
