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Carrot Apple Celeriac Cake with Miso Cream Cheese Frosting

Prep Time:

25 min.

Cook Time:

1 hr. 50 min.


12 - 16 slices



About the Recipe



  • 1¾ cups all-purpose flour

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • ½ tsp. sea salt

  • 1 tsp. cinnamon

  • ¼ tsp. ground ginger

  • ¼ tsp. ground cardamom

  • ¼ tsp. ground nutmeg

  • ¼ tsp. ground allspice

  • 3 large eggs

  • ¾ cup canola oil

  • ¾ cup granulated sugar

  • ¾ cup packed brown sugar

  • 1 tsp. vanilla extract

  • 1½ cups grated carrot (3 medium)

  • ½ cup grated celeriac (¼ bulb)

  • ½ cup grated tart apple, such as Honeycrisp or Granny Smith


  • 6 Tbsp. unsalted butter, softened

  • 12 oz. cream cheese, softened

  • 1 Tbsp. white miso

  • 1 tsp. vanilla extract

  • 1 cup white chocolate (6 oz.), melted


Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.

To prepare cake: Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a medium bowl.

Whisk eggs, oil, granulated sugar, brown sugar and vanilla in a large bowl. Fold in carrot, celeriac and apple. Fold in the dry ingredients until just combined.

Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Then invert onto the rack, remove pans and paper and let cool completely, about 45 minutes more.

Meanwhile, prepare frosting: Whip butter in a stand mixer with the paddle attachment until smooth, 2 to 3 minutes. Add cream cheese, miso and vanilla and whip until smooth and light, about 3 minutes. Fold in white chocolate.

To assemble: Trim the layers, if needed, so the tops are flat. Place one layer on a serving platter. Spread ⅔ cup frosting on top. Place the remaining layer on top and cover the sides and top with the remaining frosting, swirling decoratively.

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