Veggies For Dessert « Jared Levan

To finish out a week full of veggies and desserts, we’re throwing back to a quintessential American classic which you’ll definitely recognize–carrot cake. And while you may have eaten your fair share of carrot cake over the years, chances are you’ve overlooked the fact that you’re eating veggies for dessert.

This recipe, which features carrots and maple syrup, comes from Bon Appétit Magazine–pretty much our hands-down favorite food mag, thanks in large part to their newest appointed Editor-in-Chief, Adam Rapoport. We love what you’ve done with the magazine!

Thank you to everyone who contributed recipes for Veggies for Dessert Week!

Carrot Cake with Maple Cream Cheese Icing
Recipe created by Bon Appétit

2 Cups all purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
2 Cups sugar
1 1/4 Cups canola oil
4 Large eggs
3 Cups grated peeled carrots
1 1/4 Cups coarsely chopped walnuts
2 Tbsp. minced peeled ginger

Maple Cream Cheese Icing
10 oz. cream cheese, softened
5 Tbsp. unsalted butter, softened
2 1/2 Cups powdered sugar
1/4 Cup pure maple syrup
12 Walnut, halved (for garnish)

Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour.

Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)