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Monday, April 18, 2016

Inside Out Carrot Cake

3 tablespoons unsalted butter, softened, plus more for cookie sheets 

3/4 cup all-purpose flour 
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
Pinch ground cloves
1/8 teaspoon freshly, finely grated nutmeg
1/8 teaspoon freshly, finely ground black pepper
6 tablespoons vegetable oil 
1/2 cup firmly packed light brown sugar 
large egg 
1/4 cup sour cream 
3/4 teaspoon vanilla, divided
1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup)
1/4 cup unsweetened shredded dried coconut
5 ounces cream cheese, softened 
2/3 cup powdered sugar
1 teaspoon heavy cream or milk 

 Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.  In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.  Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.  Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.  Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.

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