[Mirabelle]

Baking on a rainy day or even during a weekend is one of the most satisfying and comforting self-care activities you can do - and you get to eat it! Everybody loves cakes so mine don't hang around which is why I often make more than one.

Carrot Cake with Buttercream Frosting
-Recipe author unknown-

Because my darling is such a pig for buttercream, I have to make twice the quantity so as to spread it over the cake to twice the depth. Same applies with marzipan over Christmas cake, but this recipe should give more than enough frosting for the average person. The buttercream is utterly scrummy, so if nobody's looking, lick the bowl clean.

Prep time: 20 mins
Cook time: 30 mins
Serves 12, but realistically serves 6 with seconds

For the Cake

1 pound carrots (peeled and trimmed)
1 3/4 cups all-purpose flour
1/2 cup flour (white whole wheat)
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1 1/4 cups neutral oil (such as canola)
1 cup sugar
2 tablespoons demerara sugar
2 tablespoons maple syrup
3 large eggs
2 teaspoons real vanilla extract

Preheat the oven to 350° F. Grease 2 9-inch cake pans and line the bottoms with parchment paper. Using a box grater or a food processor fitted with a shredding disc, grate the carrots. Set aside.

In a large bowl, whisk together the all-purpose and white whole wheat flours, baking powder, cinnamon, ginger, and salt. Set aside.

In another large bowl, use an electric hand mixer or whisk to beat together the oil, sugar, brown sugar, and maple syrup. Beat in the eggs one at a time until they are fully incorporated. Whisk in the vanilla.

Add the flour mixture to the wet ingredients in 3 additions, beating well after each addition. Mix the batter just until smooth. Fold in the grated carrots until they are evenly distributed throughout the batter. Pour the batter into the prepared pans.

Bake on the center rack of the preheated oven until the cakes are beginning to pull away from the sides of the pans, the tops are golden, and a tester inserted in the center comes out clean, about 30 minutes. Cool the cakes in their pans on a wire rack. Allow to cool completely before frosting

Now for the Buttercream Frosting

It will also pipe perfectly.
Prep time: 10 mins
Total time: 10 mins

Notes before we start: Frosting can be made 1-2 days in advance, cover tightly and transfer to the fridge. Remove from the fridge and bring to room temperature before frosting cakes (or cupcakes if making). Frosting will also freeze well for 2-3 months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.

1 cup (230 grams) unsalted butter, softened to room temperature
3 cups (360 grams) powdered sugar
2 to 3 tablespoons double cream or heavy whipping cream
1 teaspoon real vanilla extract
pinch of salt, adjust to taste

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.

Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.

Add in the cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.