Rhubarb Carrot Cake
User Reviews
5.0
18 reviews
Excellent
Rhubarb Carrot Cake
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Winter and Spring intersect in this lightly spiced carrot cake. Serve it as a simple snack cake or dress it up with Whipped Mascarpone Frosting.
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Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup white sugar
- 1/2 cup brown sugar divided
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup grated raw carrots loosely packed
- 1 1/4 cups chopped fresh rhubarb 1/2 -inch pieces
- 1 cup buttermilk room temperature
- 1 1/2 teaspoons ground cinnamon
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Instructions
- Butter a 9-inch round springform pan and line the bottom with parchment paper. Preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, white sugar and 1/4 cup brown sugar. Beat at medium speed until light and creamy. Scrape down the sides of the bowl once or twice during the mixing.
- Crack in the egg and add the vanilla. Beat again until very well combined. Scrape down the sides of the mixing bowl.
- Sift the flour and baking soda into a separate bowl. Whisk in the salt and nutmeg. Measure out 2 tablespoons of this flour mixture and toss with the rhubarb and carrots in another bowl.
- With the mixer on Low, add the dry ingredients to the creamed butter in three parts, alternating with the buttermilk. Flour, mix lightly. Buttermilk, mix lightly. Flour, mix. Buttermilk...finishing with the flour.
- Add the rhubarb & carrots to the cake batter and gently stir to combine. Scrape the batter into the prepared cake pan and smooth the top.
- Mix together the remaining 1/4 cup of brown sugar with the cinnamon. Sprinkle over the cake batter. Run a butter knife through the cake, making a few figure eights to swirl the cinnamon into the batter.
- Place the cake on a middle rack in the center of the oven and bake until a toothpick inserted in the middle comes out clean. About 1 hour or 1 hour and 10 minutes. It will get quite dark on the top.
- Cool the cake for 10 minutes on a wire rack, then loosen around the edges and remove the ring. When cool, frost generously with Whipped Mascarpone Frosting (recipe below), then slice and serve.
Notes
- If using frozen rhubarb, measure it out while it's still frozen. Then thaw, draining in a colander, but do not press the liquid out.
Nutrition Information
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Calories
404kcal
(20%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
341mg
(14%)
Potassium
211mg
(6%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
3132IU
(63%)
Vitamin C
2mg
(2%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 341mg | 14% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 3132IU | 63% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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