Spiced Carrot Cake
"Recipe courtesy of The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge and Josh Kilmer-Purcell with Sandy Gluck/Sterling Epicure, 2011. Adding roasted cashews and Indian spices to a carrot cake lifts this American classic way out of the ordinary. And what would a carrot cake be without a cream cheese frosting? (Not a carrot cake!)..."
INGREDIENTS
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CAKE
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2 cups all-purpose flour, spooned and leveled
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1 teaspoon baking soda
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1 teaspoon ground cardamom
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon salt
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2 teaspoon ground allspice
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1 stick (4oz) unsalted butter, melted and cooled to room temperature
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1 cup granulated sugar
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4 large eggs
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3 cups grated carrots (on the large holes of a box grater)
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2/3 cup roasted, salted cashews, coarsely chopped
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FROSTING
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2 sticks (8oz) unsalted butter, softened
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3/4 cup confectioners' sugar
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1 teaspoon pure vanilla extract
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2 8oz packages cream cheese, at room temperature
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