Carrot Cake from The Artful Baker

Updated at: Thu, 17 Aug 2023 02:45:54 GMT

Step 1

In medium saucepan over med heat, cook butter until milk solids brown and butter is golden, 15 min, stirring occasionally and watching closely toward end. Scrape into bowl, stir in honey. Cool completely

Step 2

Oven to 350 deg. Set rack in middle.

Step 3

Butter bottoms and sides of two 8 inch round cake pans, line bottoms with parchment. Wrap dampened cake strips.

Step 4

In large bowl, whisk flour, coconut, baking powder, cinnamon, baking soda, and salt.

Step 5

In stand mixer bowl fitted with whisk attachment, beat the eggs and sugar at med-high speed until sugar dissolves and whisk begins to leave a trail as it mixes, about 3 min

Step 6

With mixer running, add browned butter mix in steady stream and beat until blended. Add flour mixture in 3 equal parts, beating at lowest speed just until incorporated after each addition.

Step 7

Remove bowl from mixer and stir in carrots and and ginger with large silicone spatula.

Step 8

Divide batter evenly between pans (26.5 oz, 750g each) and level with offset spatula.

Step 9

Bake until wooden toothpick inserted into centers comes out clean, 35 min rotating pans top to bottom after 20 min if they are on ifferent levels. Set pans on rack to cool 30 min. Leave oven on.

Step 10

Spread out seeds on unlined baing sheet in single layer and bake until fragrant and skins golden brown, 8-10 min. Immediately transfer to plate to cool.

Step 11

Run knife around edges of cakes to loosen, invert onto wire racks and remove parchments. Invert layers second time onto racks and cool completely. Cakes will keep wrapped airtight and room temp up to 2 ays or in freezer up to 1 month. Thaw overnight in fridge before using.

Step 12

In medium bowl over med saucepan filled with 2 inches of barely simmering water, meld chocolate, stirring occasionally with silicone spatula

Step 13

Meanwhile, in small saucepan over low heat, heat cream and sugar until sugar dissolves, stirring constantly

Step 14

Remove bowl of melted chocolate from pan and add hot cream mixture, cream cheese, and cinnamon. Blend with immersion blender (or in food processor) until smooth. You will have 4 cups (33.9 oz, 960g) frosting. (Frosting keeps, wrapped airtight in fridg up to 2 days. Whisk chilled frosting until smooth before using).

Step 15

With large serrated knife, trim away thin soft crusts from tops of the cakes

Step 16

Dab bid of frosting in center of serving plate and center cake layer, cut side up. Slide wide strips of parchment beneach cake on alls ides to protect plate. Put 1 cup (240g, 8.5oz) frosting on cake and spread. Place 2nd layer on top, cut side down. Put 1 cup frosting on top and spread going just past the edge. Cover sides of cake evenly with remaining 2 cups frosting.

Step 17

Arrange toasted pumpkin seeds along top edge of cake, pressing gently into frosting to secure in place.

Step 18

Cover cake with aluminum foil tent, poking holes in foil with fork to prevent condensation, and refrigerate at least 1 hour before serving

Step 19

Cake will keep covered with foil tent in fridge up to 3 days

Step 20

Set rack in lower third oven and preheat to 350. Generously butter 10 cup Bundt pan. Scrape batter into pan and smooth top. Bake until wooden toothpick inserted into cake comes out clean, 55-60 min. Set pan on rack to cool 10 min, then invert directly onto rack to cool completely. Using cake lifter, transfer to serving plate and serve. Cake will keep wrapped airtight at room temp up to 3 days.

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