40 | EDIBLE SF SPRING 2026 SPICED CARROT CAKE WITH HOT HONEY FROSTING 2 Makes 1 (9-inch / 23cm) three-layer cake I make no claims that my carrot cake is “the best” or “the ultimate” recipe you will ever make, but it is my favorite carrot cake in the whole world. It’s moist and richly spiced, with flavors inspired by the Moroccan carrot salads I loved to eat as a child. They were nothing like my mom’s (sorry, Mom) seventies-style shredded carrots with raisins but were deeply fragrant with fruity orange blossom water, cinnamon, cumin, and often a little heat from a pinch of chile flakes. Unsalted butter, for the pans 1⅓ cups / 320 ml extra-virgin olive oil 1 cup / 200 g light brown sugar 1 cup / 200 g granulated sugar 2 teaspoons orange blossom water 4 eggs 2½ cups / 315 g all-purpose flour 2 teaspoons ground cinnamon 1½ teaspoons ground ginger 1 teaspoon ground coriander 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon grated nutmeg ¼ teaspoon ground cumin 4 cups / 440 g grated carrots 1¾ cups / 180 g pecans, toasted and coarsely chopped 8 ounces / 225 g cream cheese, at room temperature 1 cup / 130 g powdered sugar ½ cup / 115 g unsalted butter, slightly softened ¼ cup / 85 g hot honey Salt Ingredients Spiced carrot cake Hot honey frosting Make the cake Note Directions 1. Preheat the oven to 325°F / 160°C. Butter three 9-inch / 23 cm round cake pans and line the bottoms of the pans with rounds of parchment paper. If using two 9-inch / 23 round cake pans, bake the cakes for 55-60 minutes. 2. Combine the olive oil, brown sugar, granulated sugar, and orange blossom water in the bowl of a stand mixer, fitted with the paddle attachment, and beat until combined, 3–4 minutes. Add the eggs, one at a time, and scrape down the sides of the bowl between each addition. 3. Sift together the flour, cinnamon, ginger, coriander, baking soda, baking powder, salt, nutmeg, and cumin into a large bowl. Remove the bowl from the mixer and fold the dry ingredients into the oil mixture until thoroughly combined. Stir in the carrots and pecans. 4. Divide the batter evenly among the prepared cake pans. 5. Bake for 40–45 minutes, until a cake tester inserted into the center of one cake comes out clean or until the internal temperature reaches 200°F–210°F / 93°C–98°C on an instant-read thermometer. 6. Remove the pans from the oven and leave the cakes to cool in the pans for 10–15 minutes. Remove the cakes from the pans and place them on a wire rack to cool completely. Make the frosting 1. Place the cream cheese in the bowl of a stand mixer, fitted with the paddle attachment. Beat the cream cheese until smooth, then add the powdered sugar, butter, and hot honey and beat until the frosting is light and fluffy. Season with salt to taste. 2. Place one cake on a large plate and use an offset spatula or a spoon to smooth one-third of the frosting on top of the cake layer. Top with a second layer of cake and frost with another one-third of the frosting. Top with the last layer and use the remaining frosting to swirl over the top of the cake. Refrigerate for 30 minutes to an hour to set the frosting. From More Than Sweet by Marie Frank (Hardie Grant, April 2026)
RkJQdWJsaXNoZXIy MTcxMjMwNg==