Prep time:
20 minutes
|
Cook time:
35-40 minutes
|
Total time:
55-60 minutes
This cake goes great with breakfast coffee! But if you typically prefer savory breakfasts, check out Bubbie's Toast and Dill Cream Cheese with Bagel and Lox recipes.
Ingredients
For the Cake:
- 2 1⁄2 cups (300g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1⁄2 tsp salt
- 2 tsp cinnamon
- 1⁄2 tsp nutmeg
- 1⁄4 tsp cloves
- 1 cup (198g) neutral oil
- 1 1⁄2 cups (320g) brown sugar
- 1⁄2 cup (100g) granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 cups (200g) freshly grated carrots
- 1 1⁄2 cups (175g) Bubbies Sauerkraut (drained)
- 1 tbsp freshly grated ginger
- 1⁄2 cup (60g) pecans or walnuts
For the Cream Cheese Frosting:
- 2 1⁄2 blocks (20 oz) cream cheese (cold)
- 2 1⁄2 sticks (283g) unsalted butter (room temp)
- 3 1⁄2 - 4 cups (400 - 450g) powdered sugar
Directions
- Preheat the oven to 350 degrees F. Grease and line 3 6-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl, whisk together the oil and sugars.
- Add one egg in at a time, mixing until fully incorporated with each one. Whisk in the vanilla.
- Add the dry ingredients to the wet, and mix until just combined.
- Fold in the carrots, sauerkraut, ginger, and nuts.
- Divide batter between the prepared pans and bake for 35-40 minutes or until a toothpick inserted comes out clean. (The cakes will get pretty dark, but don’t worry, that’s normal)
- Allow cakes to cool for about 10 minutes in the pan, then turn out onto wire racks to cool completely.
- Meanwhile, make the cream cheese frosting by beating the cream cheese and butter together until smooth.
- Slowly add in the powdered sugar and mix until fully combined.
- Frost the cake as desired and decorate with more pecans or walnuts.
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