Carrot Cake with Cinnamon Cream Cheese Frosting and Miso Raisins

Carrot Cake with Cinnamon Cream Cheese Frosting and Miso Raisins
Staff Writer
Buddakan

Elevate your holiday dessert ideas with this recipe from pastry chef Daniel Skurnick at Buddakan in New York City. 

12
Servings
1185
Calories Per Serving
Deliver Ingredients

Ingredients

For the carrot cake

  • 10  Ounces  all-purpose flour
  • 1 1/2  Teaspoon  ground cinnamon
  • 1/4  Teaspoon  ground cardamom
  • 1  Teaspoon  baking soda
  • 1/4  Teaspoon  salt
  • 1  Cup  vegetable oil
  • 12  Ounces  sugar
  • eggs
  • 12  Ounces  finely shredded carrots
  • 4 1/2  Ounces  crushed pineapple

For the cream cheese frosting

  • 7  Ounces  heavy cream
  • cinnamon sticks
  • 25  Ounces  cream cheese
  • 20  Ounces  butter, softened
  • 20  Ounces  confectioners' sugar

For the pickled raisins

  • 8  Ounces  rice wine vinegar
  • 6  Ounces  sugar
  • 1  Tablespoon  white miso
  • 8  Ounces  golden raisins

Directions

For the carrot cake

Preheat the oven to 325 degrees. Lightly grease a standard-size sheet tray. Combine all the dry ingredients in a bowl and sift together until blended and aerated. Meanwhile, whip the oil, sugar, and eggs together at high speed with a mixer. Allow the mixture to whip for at least 5 minutes at high speed. Stop the machine and fold in the flour mixture by hand. When the flour in fully incorporated, mix in the carrots and pineapple. Spread into the sheet tray and bake for roughly 12 minutes, or until the center in set and bounces back to the touch. Cool completely, and then cover evenly with cream cheese frosting.  Chill, and then slice into even bars.

For the cream cheese frosting

Bring the heavy cream and cinnamon to boil in a small pot. Allow the mixture to cool and steep for at least 3 hours, or overnight. Strain, discarding cinnamon sticks. 

Paddle the remaining ingredients in a tabletop mixer until they are light and fluffy. Scrape down the sides of the bowl often. Slowly add the cinnamon cream mixture while the machine is running, incorporating fully. Spread the frosting as evenly as possible on the cooled carrot cake. Chill, and then slice into even bars.

For the pickled raisins

Combine the first 3 ingredients in a small pot and bring to a boil. Stir well, and then pour over the raisins. Refrigerate overnight, reserving the raisins in liquid until needed.

Stack the chilled slices of carrot cake on top of one another.  Tilt the tower onto its side, and then slice into strips of alternating layers. Garnish with pickled raisins.

Nutritional Facts

Total Fat
60g
86%
Sugar
38g
42%
Saturated Fat
21g
88%
Cholesterol
81mg
27%
Carbohydrate, by difference
157g
100%
Protein
18g
39%
Vitamin A, RAE
206µg
29%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
105mg
11%
Choline, total
29mg
7%
Fiber, total dietary
19g
76%
Folate, total
139µg
35%
Iron, Fe
13mg
72%
Magnesium, Mg
51mg
16%
Niacin
8mg
57%
Phosphorus, P
240mg
34%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
681mg
45%
Thiamin
1mg
91%
Water
63g
2%
Zinc, Zn
1mg
13%

Carrot Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Carrot Cake Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

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