Carrot Cake with Miso Cream Cheese Frosting

A unique take on the classic carrot cake, featuring a miso-infused cream cheese frosting for a savory twist.

By @hanna.goldfisch

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 teaspoon cinnamon
• 0.25 teaspoon salt
• 1 cup vegetable oil
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 8 oz cream cheese
• 0.25 cup unsalted butter
• 1 tablespoon miso paste
• 1 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, and a pinch of salt.
3. In another bowl, beat together 1 cup of vegetable oil, 4 eggs, 1 cup of sugar, and 1 teaspoon of vanilla extract until combined.
4. Gradually add the dry ingredient mixture into the wet mixture. Stir in 2 cups of grated carrots until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. For the frosting, beat 8 oz of cream cheese, 1/4 cup of unsalted butter, 1 tablespoon of miso paste, and 1 cup of powdered sugar until smooth.
7. After the cakes have cooled, frost one layer with the miso cream cheese frosting. Stack the second layer on top and frost the top and sides.