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Carrot Apple Celeriac Cake with Miso Cream Cheese Frosting

Prep Time:

25 min.

Cook Time:

1 hr. 50 min.

Serves:

12 - 16 slices

Level:

Desserts

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 â…” cup frosting on top. Place the remaining layer on top and cover the sides and top with the remaining frosting, swirling decoratively.

1283 Cheesefactory Road
Shelburne, VT 05482

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1283 Cheesefactory Rd

Shelburne, VT 05482

802-233-5131

hello@killeencrossroadsfarm.com

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Proudly created by Rely on Rach with Photography by Chadwick Estey, Rachel Averitt, Katie Palatucci

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