To-Die-For Carrot Cake

To-Die-For Carrot Cake

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Author: Madeline King

Prep time: 50 MinInactive time: 1 HourTotal time: 1 H & 50 M

Ingredients

Cake

• 1 lb (454g) carrots, peeled and coarsely grated
• 1 cup buttermilk (8.5 oz), at room temp
• 2 teaspoons vanilla
• 2 1/2 cups (11.4 oz) all-purpose flour
• 1.5 tsp apple pie spice
• 2 tsp ground cinnamon
• 2.5 tsp diamond crystal kosher salt
• 1 tsp baking soda
• 2 tsp baking powder
• 5 local farm eggs, at room temperature
• 3/4 cup (5.3 oz) xylitol (or granulated sugar)
• 3/4 cup (150 grams) splenda brown sugar (or dark brown sugar)
• 1 cup neutral oil, such as vegetable or grapeseed (8 oz)
• 1/2 cup raisins, soaked in warm water and drained

Brown Butter Cream Cheese Frosting

• 8 oz Sunrise brown butter ghee, at room temp
• 1 lb Neufchatel cream cheese, at room temp
• generous pinch of kosher salt
• 1 lb powdered sugar
• 1 dropper Loranne Vanilla Butternut Super Strength Extract (or 2 teaspoons vanilla extract)
• 1/3 dropper Loranne Almond Super Strength Extract (or 1/2 tsp almond extract)