Carrot Cake with Cinnamon Cream Cheese Frosting and Miso Raisins

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

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

12
Servings
1290
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
  • 2 eggs
  • 12 Ounces finely shredded carrots
  • 4 1/2 Ounces crushed pineapple

For the cream cheese frosting

  • 7 Ounces heavy cream
  • 3 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.

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.

Nutritional Facts

Total Fat
85g
100%
Sugar
105g
N/A
Saturated Fat
41g
100%
Cholesterol
216mg
72%
Protein
9g
18%
Carbs
131g
44%
Vitamin A
856µg
95%
Vitamin B12
0.3µg
5.4%
Vitamin B6
0.2mg
8.3%
Vitamin C
8mg
13%
Vitamin D
1µg
N/A
Vitamin E
6mg
29%
Vitamin K
11µg
14%
Calcium
121mg
12%
Fiber
3g
12%
Folate (food)
27µg
N/A
Folate equivalent (total)
89µg
22%
Folic acid
36µg
N/A
Iron
2mg
12%
Magnesium
26mg
7%
Monounsaturated
31g
N/A
Niacin (B3)
2mg
10%
Phosphorus
160mg
23%
Polyunsaturated
6g
N/A
Potassium
394mg
11%
Riboflavin (B2)
0.3mg
19.7%
Sodium
468mg
19%
Sugars, added
89g
N/A
Thiamin (B1)
0.2mg
15.8%
Trans
2g
N/A
Zinc
0.8mg
5.7%

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