Carrot Cake with Chevré Frosting

Source: Culinary Vegetable Institute at The Chef's Garden

Ingredients:

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

• 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)

Directions:

• 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.