Happy Mother’s Day to all the mothers out there, especially my one and only! This morning I woke up and saw my mom. I wished her the usual “Happy Mother’s Day” and received the response, “Thank you. Now, where’s my cake?” Good lawd, am I my mother’s child or what? We are lovers of cake! So, I went into the kitchen and whipped up two single serving sizes of rosemary carrot cake – one for my mom and one for Sam. He tried it and said “it’s a winner!”
I’d thought I’d share. Now, this by any means is not a healthy or low-fat recipe. Indulge yourselves for me because my ass can’t!
For the cake
1/4 cup grapeseed oil + extra for pans
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large free range egg
1/2 tsp cinnamon
1/4 tsp grated nutmeg
1/4 tsp ground ginger
1/2 tsp pure vanilla extract
1/3 cup grated carrot
1/2 cup flour
1/2 tsp baking powder
handful chopped walnuts + extra for garnish
handful golden raisins (optional)
pinch rosemary, finely chopped + extra for garnish
For the cream cheese frosting
3 oz Philadelphia cream cheese spread, softened at room temperature
2 tbsp unsalted butter
heaping 1/4 cup confectioner’s sugar + extra if needed
1/4 tbsp pure vanilla extract
1/4 tsp. lemon zest
light squeeze lemon juice
How you’ll do it:
1) Heat oven to 350 F.
2) Grease two 4” small tart pans with a removable bottom or one 6” pan with grapeseed oil.
3) In a small bowl, mix together flour, baking powder, cinnamon, nutmeg, ginger and salt. Set aside.
4) In another small bowl, whisk together grapeseed oil, both sugars and egg until smooth. Add vanilla.
5) Once mixture is evenly combined, add carrots, walnuts and raisins and fold in until completely mixed through.
6) Add dry ingredients (flour, baking powder, spices and salt) and rosemary and fold in until just combined. Don’t over mix.
7) Pour the batter evenly between the two pans and bake for about 20-25 minutes. Check doneness with a toothpick.
8) Once cakes are baked, let the cakes cool on a wired baking rack.
9) While cakes are cooling, make the frosting.
10) In a small bowl, mix all the ingredients for the frosting except the confectioner’s sugar with an electric mixer for about 2 minutes.
11) Once smooth, slowly add the confectioner’s sugar a little bit at a time. When all the sugar is in, mix for an additional minute. The frosting with be a little thicker than a glaze.
12) When cakes are thoroughly cooled, remove the cakes from the pan and set on desired plate or cake stand.
13) Spoon frosting over the cakes evenly and garnish with chopped walnuts. I saved the rosemary tips and placed it in the center of the cakes.
14) Serve and enjoy!
Note: If you are not eating the cakes immediately, please refrigerate so the icing does not go bad. 🙂