Today, December 21st, is the winter solstice. As in, today is the day with the shortest amount of daylight, and is the longest night of the year.
Sounds kind of gloomy, huh? Well, yes and no, I’d say.
Yes it’s gloomy because there isn’t a lot of daylight today.
But no it’s not gloomy because it means that the days only get longer from here! So more sunshine! More light!
This cake is a variation on a classic carrot cake, but with a little spiced twist. I added in cinnamon, ginger, and nutmeg to make things holiday-esque, and the frosting is finished with shredded coconut to look like snow.
Omg and do you see those little rosemary trees? Obsessed.
I’m headed to Boston for the holidays tomorrow, and I’m SO excited. I’ll be back with one more New Year’s Eve post for you all, but besides that I’m peacing out for the holidays. It’s been a killer year, and it’s time for me to rest up with the fam 🙂
for the cake
- 2 cups shredded carrots
- 3/4 cup unsweetened shredded coconut
- 1 1/2 cups dark brown sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
for the cream cheese frosting
- 1/4 cup unsalted butter, room temperature
- 2 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened shredded coconut
- few sprigs rosemary, for decoration (optional)
Preheat oven to 350°F. Grease and flour one extra tall (at least 4 inches in height) 8 inch cake pan and set aside.
In a large bowl, combine the carrots, shredded coconut, brown sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the whole wheat pastry flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Incorporate the dry ingredients into the wet, stirring until combined. Fold in raisins and chopped walnuts.
Pour batter into prepared pan. Bake for 35-40 minutes, until a knife inserted in the center of the cake comes out clean, then allow to cool completely before frosting.
To make the frosting, whip the butter and cream cheese until light and fluffy, about 3 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
Once cake has cooled, remove from pan and frost with frosting. Top with additional shredded coconut, and decorate with rosemary pieces.