If you’re a fan of Carrot Cake, get ready for a decadent recipe you will love.
Chef Lesli Summerdorf from Harmons shares a recipe for Summer Harvest Cake.
2 1/2 cups unbleached all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/3 cups grated carrots
1 cup grated zucchini
1 cup finely grated beets
3/4 cup chopped walnuts, optional
1/2 cup raisins , optional
1 1/3 cups granulated sugar
2/3 cup canola oil
1 teaspoon vanilla
5 ounces fresh goat cheese, at room temperature
16 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar
1 cup pure maple syrup
8-12 walnut halves
Preheat the oven to 400 degrees and arrange oven racks to divide oven into thirds. Butter and flour 2 (9- by 2-inch) round cake pans and line each with a round of parchment paper.
Sift together flour, baking powder, baking soda, cinnamon and salt into a bowl. In another bowl, combine the carrots, zucchini, beets, and nuts and raisins, if using.
In a large mixing bowl, stir together the granulated sugar and oil until the sugar has dissolved. Add the eggs, one at a time, beating until the batter is smooth. Add the vanilla and stir to combine. Add the flour mixture in three or four batches, mixing gently until mixture is even. Gently fold in the vegetable mixture. Divide between the prepared baking pans.
Place a baking pan in the center of each of the racks and bake until a skewer or paring knife inserted into the centers comes out clean and cakes are pulling away from the sides of pans, 25-35 minutes. Remove from the oven and let cool on a rack about 5 minutes, then gently remove the cakes from the pans. Let cool to room temperature before frosting.
For the frosting: Using an electric mixer, beat together the goat cheese and cream cheese until light and fluffy. Add the powdered sugar and beat at low speed until well blended. Beat in the maple syrup. Chill until firm, about 30 minutes.
To assemble: Cut four strips of parchment or wax paper to line cake plate under the cake’s edges. Place first cake layer on plate. If it has a peaked top, carefully shave it off using a bread knife or sharp slicing knife. Using an off-set spatula or table knife, spread with frosting, pushing it to edges. Place second layer, top down, squarely on first layer. Spread a thin layer of frosting over entire cake to eliminate crumbs. Frost with remaining frosting. Arrange walnut halves around the edge of the cake and serve.
Adapted from Thekitchn.com