1 - 1/2 cups sugar
2 - 1/4 teaspoons baking soda
1 - 1/2 teaspoons baking powder
1 - 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
2 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
1 cup oil
4 large eggs plus 1 egg yolk, lightly beaten
1 - 1/2 cups packed coarsely grated carrots (about 3 medium)
1 - 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
1 cup coarsely chopped walnuts, plus more for garnish
10 ounces fresh, mild chevre (goat cheese) at room temperature
10 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1. Preheat oven to 350. Grease three 9-in round cake pans and set aside. In a large bowl, combine flour, sugar. baking soda, baking powder, spices, cocoa and salt. Whisk to combine, then stir in oil and eggs. Stir in carrote, apples and 1 cup walnuts.
2. Divide batter among pans and bake until cakes pull away from pan sides and a cake tester inserted in each center comes out clean, 25 minutes. Transfer cakes to cooling racks and let cool 10 minutes. Turn out onto racks and let cool completely.
3. Beat goat cheese, cream cheese, butter and vanilla until smooth and fluffly about 3 minutes. Gradually add powdered sugar and mix until combined.
4. Once cakes are cool, arrange first layer on a large plate or platter. Spread some frosting over it, then top with second layer. Frost second layer and top with the third. Generously frost top and sides of cake with remaining frosting. Chill cake at least 1 hour. Before serving, press walnuts lightly into sides of cake.
Yield: Makes 10 servings
I am also sharing my recipe at Tempt My Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesdays, Tuesday Night Supper Club, Dr Laura’s Tasty Tuesday