A perfectly spiced carrot cake with cream cheese frosting in celebration of the winter solstice. Though truly, this cake would be a hit all year 'round.

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. 

A perfectly spiced carrot cake with cream cheese frosting in celebration of the winter solstice. Though truly, this cake would be a hit all year 'round.

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!

A perfectly spiced carrot cake with cream cheese frosting in celebration of the winter solstice. Though truly, this cake would be a hit all year 'round.

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.

A perfectly spiced carrot cake with cream cheese frosting in celebration of the winter solstice. Though truly, this cake would be a hit all year 'round.

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 🙂

A perfectly spiced carrot cake with cream cheese frosting in celebration of the winter solstice. Though truly, this cake would be a hit all year 'round.

RECIPE

Winter Solstice Cake

Ingredients

    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)

    Directions

    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.

    by

    Loading nutrition data...

    16 comments

    Reply

    Looks fabulous!

    Reply

    Beautiful! Can you substitute all purpose flour for the wheat flour?

    Reply

    I love, love, love carrot cake! And this is the perfect wintry version!! Gorgeous and looks super delicious!

    Reply

    Love carrot cake! Great idea with the extra spices. And those rosemary trees are too cute, Sarah!

    Reply

    This look so delicious! merry christmas enjoy time with your fam!

    Reply

    This cake looks divine. I’m really into the carrot-coconut combo – as long as it’s in a cake, that is 😉

    Reply

    Adorable and delicious! Merry Christmas! Happy New Year!

    Reply

    I’m so glad that the days are getting longer. This cake is beautiful!

    Reply

    Love the twist you added to this classic!

    Reply

    Looks delicious, Sarah! Merry Christmas and Happy Holidays from my family to yours 🙂

    Reply

    Just lovely.

    Reply

    Beautiful cake Sarah! Love this carrot cake twist!

    Reply

    So pretty! Love this cake! Have a great Christmas

    Reply

    I made this cake for Christmas Eve and it was a hit! Very moist and delicious! I did notice that the recipe doesn’t say when to add the walnuts and raisins, so I added them after combining the wet and dry.

    Reply

    Obsessed with those rosemary trees too, gorgeous cake!

    Leave a Reply

    Your email address will not be published. Required fields are marked *