About the Recipe
Ingredients
Cake
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
Frosting
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
Preparation
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.