Carrot Cake with Cream Cheese Frosting

nonstick cooking spray

¾         cup plus 2 tablespoons unbleached, all-purpose flour

1          teaspoon ground cinnamon

1          teaspoon baking powder

½         teaspoon baking soda

½         teaspoon kosher salt

1          cup walnuts, lightly toasted

½         pound carrots (about 4 medium-small carrots), peeled

½         cup granulated sugar

½         cup packed light or dark brown sugar

½         cup plus 2 tablespoons

grapeseed or vegetable oil

2          large eggs

1          teaspoon pure vanilla extract

frosting:

8          ounces (1 standard package) cream cheese, room temperature and cut into 8 pieces

1          stick (4 ounces) unsalted butter, room temperature and cut into 4 pieces

2          ounces goat cheese, room temperature (or you can substitute sour cream or plain yogurt)

2/3             cup confectioners’ sugar

¼         teaspoon kosher salt

½         teaspoon pure vanilla extract

Nutritional information per serving:

Calories 495 (62% from fat) | carb. 41g | pro. 7g | fat 35g sat. fat 11g | chol. 74mg | sod. 405mg | calc. 58mg | fiber 2g

1. Preheat oven to 350°F. Lightly coat either an 8- or 9-inch round baking pan with nonstick cooking spray; reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, cinnamon, baking powder, baking soda and salt. Process to combine, about 10 seconds. Transfer to a large mixing bowl; reserve.
3. Put the walnuts into the work bowl and pulse 2 to 3 times to coarsely chop. Leaving the nuts in the bowl, remove the chopping blade and replace with the shredding disc. Shred the carrots. Add the nuts and carrots to the bowl with the dry ingredients; reserve.
4. Remove the shredding disc and replace with the chopping blade. Add the sugars to the work bowl. Put the oil, eggs and vanilla in a large measuring cup. While unit is running, gradually add the wet ingredients to the sugars. Process until well mixed, about 45 to 60 seconds. Add to the mixing bowl with the dry ingredients; stir until just combined.
5. Pour into the prepared pan and carefully place in the oven. Bake for about 25 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan.
6. While cake is cooling, prepare the frosting. After cleaning it well, insert the chopping blade into the work bowl. Add the cream cheese and butter and process until smooth, stopping to scrape down as needed, about 40 to 60 seconds. Add the goat cheese and process until combined, another 10 to 15 seconds. Add the sugar, salt and vanilla. Process until completely smooth, again stopping to scrape down the sides of the bowl as needed.
7. Once the cake has cooled, remove from pan. For a 9-inch cake: Frost the entire cake as one layer, spreading evenly on the top and sides with a spatula. For an 8-inch cake: You can make it into a two-layer cake by carefully using a serrated knife to halve the cake horizontally. Spread a thin layer of frosting on the top of the lower half, and then place the top half on the lower. Then spread a thin layer of frosting to cover all sides and top (this is called a “crumb coat”). Chill for about 30 to 60 minutes to let that set. After chilling, finish with the remaining frosting. This will ensure a very clean presenta­tion. This cake tends to be a bit crumbly so by doing the crumb coat, your cake will be perfectly smooth.