Carrot Cake with Chèvre Frosting
One portion of this dish contains around 15g of protein, 58g of fat, and a total of 1137 calories. This recipe serves 8. It will be a hit at your Easter event. Head to the store and pick up baking soda, eggs, canolan oil, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 35 minutes.
Instructions
Prepare Cake: Preheat oven to 35
Grease 2 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.
Stir together flour and next 3 ingredients.
Whisk together sugar and oil in a large bowl until well blended.
Add eggs, 1 at a time, whisking until blended after each addition.
Add flour mixture, stirring just until blended. Fold in carrots and next 3 ingredients. Spoon batter into prepared cake pans.
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes.
Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).
Prepare Frosting: Beat goat cheese and butter at medium speed with an electric mixer 2 to 3 minutes or until creamy.
Add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition.
Split vanilla bean; scrape seeds into goat cheese mixture. Beat 30 seconds to 1 minute or until frosting is light and fluffy.
Spread 1/2 cup frosting between cake layers; spread remaining frosting on top and sides of cake.