Rhubarb Carrot Cake
User Reviews
5
Rhubarb Carrot Cake
Description
This cake blends grated raw carrots and chopped rhubarb pieces into a batter made from creamed butter, sugars, egg, and vanilla, with a mix of cake flour, baking soda, salt, nutmeg, cinnamon, and buttermilk. Flour is sifted and mixed carefully, with small portions tossed with the rhubarb and carrots before folding into the batter, which helps distribute moisture and fruit evenly. The batter is poured into a prepared 9-inch springform pan lined with parchment and baked at 350°F.
The combination of rhubarb’s tartness and carrot’s natural sweetness with warm spices results in a moist, delicately textured cake. The buttermilk contributes tenderness and a slight tang, complementing the overall flavor. The cake’s crumb is slightly dense but not heavy, with flecks of carrot and rhubarb providing varied texture and moisture.
This cake can serve as a unique dessert or afternoon treat, suitable for times when fresh rhubarb is in season. Its balance of sweet and tart makes it adaptable to various frosting or glaze options, or enjoyed simply as is.
If using frozen rhubarb, it should be measured while still frozen, then thawed and drained thoroughly without pressing out excess liquid to prevent sogginess.
Ingredients
- 1/2 cup butter room temperature, unsalted
- 1 cup white sugar
- 1/2 cup brown sugar divided
- 1 large egg room temperature
- 1 teaspoon vanilla extract pure
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon nutmeg freshly grated
- 1 cup carrot loosely packed, grated, raw
- 1 1/4 cups rhubarb 1/2 -inch pieces, chopped fresh
- 1 cup buttermilk room temperature
- 1 1/2 teaspoons ground cinnamon
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 frozen, then thaw and drain in a colander without pressing out the liquid to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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