- From Food and Wine-another simple snacking cake that does not disappoint!
2 cups almond flour (about 7 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces) or gluten-free all-purpose flour (about 2 3/4 ounces)
2 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs1/2 cup buttermilk
1/2 cup honey
1 teaspoon vanilla extract1
1 1/2 cups shredded carrots (about 2 large carrots)
3/4 cup coarsely chopped toasted pecans (about 2 ounces), divided
4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 1/2 cups powdered sugar
Make the cake: Preheat oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, allowing paper to overhang about 2 inches.
Whisk together flours, cinnamon, baking soda, and salt in a medium bowl. Make a well in center of mixture; crack in eggs, and whisk to beat. Add buttermilk, honey, and vanilla; whisk until well blended. Fold in carrots and 1/2 cup pecans. Spoon mixture into prepared baking pan.
Bake in preheated oven until a wooden pick comes out with a few moist crumbs clinging, 25 to 27minutes. Let cool in pan on a wire rack 5 minutes. Remove cake from pan using parchment as handles, and let cool on rack to room temperature, about 1 hour.
Make the frosting: Combine cream cheese and butter in a large bowl; beat with a handheld mixer on medium speed until fluffy, about 1 minute. Add vanilla and salt; beat just until combined. Add powdered sugar; beat on low speed until just combined; increase speed to medium, and beat until smooth. Spread frosting over cake. Sprinkle with remaining 1/4 cup pecans. Store in refrigerator for up to 1 week.