Description
Indulge in the savory goodness of this unique twist on a classic carrot cake. Moist and flavorful, this Savory Carrot Cake is topped with a creamy herb cheese frosting for a delightful contrast of sweet and savory.
Ingredients
– 2 cups grated carrots
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 large eggs
– 3/4 cup granulated sugar
– 1/2 cup vegetable oil
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups shredded Parmesan cheese
– 2 tablespoons chopped fresh herbs (such as thyme, rosemary, and parsley)
– 1 tablespoon lemon juice
Instructions
1. – Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. – In a large bowl, beat the eggs and sugar together until light and fluffy. Gradually add the vegetable oil and mix until well combined.
4. – Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the grated carrots.
5. – Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. – Allow the cake to cool completely on a wire rack.
7. – In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Fold in the Parmesan cheese, chopped herbs, and lemon juice until well combined.
8. – Spread the herb cheese frosting evenly over the top of the cooled cake.
9. – Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
10. – Enjoy your Savory Carrot Cake with Herb Cheese!
Notes
– For a more pronounced herb flavor, feel free to adjust the herb quantities to your taste.
– The cake can be made a day in advance and stored in the refrigerator, covered, until ready to serve.
- Prep Time: 15
- Cook Time: 30
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American