Ingredients
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¾ cup all-purpose flour
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½ cup whole-wheat flour
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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¼ teaspoon ground nutmeg
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½ teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 large eggs, at room temperature
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½ cup buttermilk, at room temperature
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½ cup packed light brown sugar
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½ cup granulated sugar
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1 teaspoon vanilla extract
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⅓ cup coconut oil, melted
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2 cups grated carrots
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½ cup walnuts, toasted, plus more for garnish (optional)
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8 ounces cream cheese, softened
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2 tablespoons unsalted butter, at room temperature
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1 - 2 tablespoons red miso
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1 cup confectioners' sugar
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1 teaspoon vanilla extract
Directions
- To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat it with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt in a medium bowl. Beat eggs, buttermilk, brown sugar, granulated sugar and vanilla in a large bowl with an electric mixer until well combined, about 2 minutes. Beat in coconut oil in a slow stream. Whisk in the flour mixture in 3 additions; beat until just combined. Fold in carrots and walnuts (if using). Scrape the batter into the prepared pan.
- Bake the cake, rotating the pan halfway through, until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes. Run a knife around the edges and turn the cake out onto a wire rack to cool completely, about 50 minutes. Peel off the parchment paper.
- To prepare frosting: Beat cream cheese, butter and miso to taste in a large bowl with an electric mixer until smooth, about 2 minutes. Add confectioners' sugar and vanilla; beat on low speed for 30 seconds, then increase speed to high and beat until combined, about 30 seconds more. Frost the cooled cake. Garnish with walnuts, if desired.
