Carrot Cake with Chevré Frosting

Carrot Cake with Chevré Frosting

Source: Culinary Vegetable Institute at The Chef's Garden



For the Cake:

  • 1 cup Cake Flour
  • 1 tbsp whole wheat flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cardamom
  • ¾ tsp powdered ginger
  • 1/2 tsp salt
  • 2 large eggs
  • 2/3 cup (80 ml) neutral oil, such as grapeseed
  • 1 ½ cups grated carrots

For the Frosting:
  • 8 ounces softened butter
  • 8 ounces tempered chèvre
  • 2 2/3 cup powdered sugar 
  • Pinch of salt
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 tbsp of toasted Poppy Seed (optional, for a more traditional frosting, these can be omitted)


  • Preheat oven to 350F
  • Combine all of your dry ingredients in a medium-sized mixing bowl.
  • Whisk the eggs and oil together in a separate container, then add them and the grated carrots to the dry mix. Use a spatula to fold the ingredients together; take care not to overmix the batter. 
  • Transfer the batter to a lined and buttered 9x13” baking tray and bake until a toothpick inserted in the center comes out clean. (About 25 Minutes) Ensure it is not more than ¾ full, or it will spill over during baking. Depending on the depth of your tray, this might mean you will have to reserve a small quantity of batter.
  • While the cake is baking, mix together the softened butter and chevré.. On low speed, add the powdered sugar a bit at a time. Add all of the sugar, then follow with the salt and turn the speed to medium.
  • When all of the sugar is dissolved, add the zest and toasted poppy seeds. 
  • When the cake is finished baking remove it from the oven and allow it to cool in the pan.
  • Cut it free from the sides then frost it.


1 comment

  • April M Armijo

    Hi! I’m so excited becoming a customer of all this beautiful legacy of living life from the best of our earth. It’s my 41st Birthday Saturday Oct 2 and would love a piece of this cake! Wow can already taste it!

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