Sonoma Farmers Market Spring Carrot Cake

Name: Sonoma Farmers Market Spring Carrot Cake
Ingredients: 4 cups shredded carrots, firmly packed; 2 cups Robs Red Mill Paleo Flour, plus more for dusting pans; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. Sonoma Syrup Co. Organic Vanilla Bean Extract "Blend"; 1 tsp. sea salt; 2 tsp. ground cinnamon; 1 tsp. ground ginger; ¼ tsp. nutmeg; 1 tbsp. unsweetened cocoa powder; 4 large eggs; ¾ cup coconut sugar; ¾ cup brown sugar, firmly packed; 1¼ cup unsalted butter; 2 cups chopped walnuts; 16 oz. cream cheese at room temperature; ½ cup unsalted butter at room temperature; 1 tsp. Sonoma Syrup Co. Organic Vanilla Bean Extract "Blend"; 2 cups sifted confectioners sugar; 1 pinch of sea salt

As the flowers begin to bloom and the sun shines, soak in these first sights of spring with a Carrot Cake inspired by the Sonoma Farmers Market. Support your local farmers by picking up a bunch of carrots to make this decadent cake topped with a rich cream cheese frosting.

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Sonoma Farmers Market Spring Carrot Cake

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Ingredients

Carrot Cake

4 cups shredded carrots, firmly packed
2 cups Robs Red Mill Paleo Flour, plus more for dusting pans
2 tsp. baking powder
1 tsp. baking soda
1 tsp. Sonoma Syrup Co. Organic Vanilla Bean Extract "Blend"
1 tsp. sea salt
2 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. nutmeg
1 tbsp. unsweetened cocoa powder
4 large eggs
¾ cup coconut sugar
¾ cup brown sugar, firmly packed
1¼ cup unsalted butter
2 cups chopped walnuts

Cream Cheese Frosting

16 oz. cream cheese at room temperature
½ cup unsalted butter at room temperature
1 tsp. Sonoma Syrup Co. Organic Vanilla Bean Extract "Blend"
2 cups sifted confectioners sugar
1 pinch of sea salt

Directions

Carrot Cake

Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with pre-cut parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla extract, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then coarsely chopped walnuts.
Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
Place one trimmed cake, cut side up, on a serving platter. Spread about 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Optional, Gently press coarsely chopped walnuts onto sides of cake. Refrigerate 1 hour before serving.

Cream Cheese Frosting

In a large bowl using an electric mixer, beat the cream cheese and butter until smooth. On low speed, beat in vanilla extract then beat on high speed until smooth.

Sonoma Farmers Market Spring Carrot Cake