”For greater than two years, I’ve been ready for a particular second to share this recipe. What’s extra particular than my first cookbook? The candy potatoes give this cake an extremely moist texture, providing a wealthy depth of taste that’s balanced by a velvety cream cheese frosting. Every chew is a comforting mix of heat spices and candy, creamy goodness!” —Britney Brown-Chamberlain
Candy Potato-Carrot Cake
Makes 1 (8-inch) cake
Cake:
- 1 pound (455 grams) candy potatoes
- 2¾ cups (344 grams) all-purpose flour
- 1 tablespoon (6 grams) floor cinnamon
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) floor ginger
- ½ teaspoon (1 gram) floor nutmeg
- ¼ teaspoon floor cloves
- ¼ teaspoon floor allspice
- ½ cup (113 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) firmly packed gentle brown sugar
- ½ cup (112 grams) vegetable oil
- 4 massive eggs (200 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2½ cups (325 grams) shredded carrot
Frosting:
- ¾ cup (170 grams) unsalted butter, room temperature
- 12 ounces (340 grams) cream cheese, room temperature
- 5 cups (600 grams) confectioners’ sugar
- 1 tablespoon (10 grams) meringue powder
- 1 teaspoon (4 grams) vanilla extract
- Pinch kosher salt
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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For the cake: Rinse and dry candy potatoes. Place on ready pan.
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Bake till mushy and simply pierced with a fork, 30 to 45 minutes. Let cool sufficient to deal with.
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Take away pores and skin, and place potato flesh in a big bowl. Let cool utterly, 1 to 2 hours. Mash potatoes.
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Preheat oven to 350°F (180°C). Spray 3 (8-inch) spherical cake pans with baking spray with flour.
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In a big bowl, whisk collectively flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, cloves, and allspice.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and oil on medium pace till properly mixed and easy, about 5 minutes. Scrape down sides of bowl. Add eggs, one after the other, making certain every egg is absolutely included previous to including the following, 20 to 30 seconds every. Scrape down sides of bowl. Add mashed candy potato and vanilla extract, beating till mixed, 30 seconds to 1 minute. (The batter might break however will come again collectively quickly.) Add flour combination, and proceed to beat till mixed and easy, about 1 minute. Scrape down sides of bowl. Proceed to beat for 10 to fifteen seconds. Fold in carrots. Divide batter amongst ready pans.
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Bake till a wood choose inserted in heart comes out clear, 25 to half-hour. Let cool in pans for 10 minutes. Take away from pans, and let cool utterly on wire racks.
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For the frosting: Within the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium pace till fluffy and lighter in shade, about 2 minutes. Add cream cheese, and proceed to beat till fluffy and mixed, about 2 minutes. Add confectioners’ sugar, meringue powder, vanilla extract, and salt, and proceed to beat till mixed and easy, 2 to three minutes. Scrape down sides of bowl. Proceed to beat for 30 seconds to 1 minute.
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Place 1 cooled cake layer on a cake stand. Dollop with a beneficiant quantity of frosting, and unfold evenly. Repeat with remaining 2 cake layers and frosting, and stack layers. Unfold remaining frosting on prime and sides of cake.
