Alison Roman’s Eat it Cold Carrot Cake

I have been obsessed with this Carrot Cake from Alison Roman and wanted to make sure I didn’t lose it. Sharing it here just in case you too have a sweet tooth! FYI — Me posting this recipe here is simply another instance of my trust issues and a deep-seated fear that one day Alison Roman will have erased it from the internet, so just in case that day comes, I am putting it here, safe on my blog, where I can come back to it over and over again. Nothing original here, just sharing a recipe that I love from a woman who I think is a really great cook!

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Serves: 8

Prep time: 60 mins

Downloadable recipe: here

What You’ll Need

Cake

• Cooking spray

• 1 1⁄4 cups all-purpose flour

• 1 1⁄2 tsp ground cinnamon

• 1 tsp baking soda

• 1 tsp kosher salt

• 1 tsp baking powder

• 1⁄2 tsp ground ginger

• 3 large eggs

• 3⁄4 cup light brown sugar

• 2⁄3 cup sour cream

• 1 pound carrots, peeled and grated

• 10–12 medjool dates, pitted and chopped

• 4 tbs unsalted butter, melted

• 1⁄4 cup olive oil

Frosting

• 8 oz cream cheese, softened

• 1⁄2 cup powdered sugar

• Salt

• 2 tbs toasted pistachios, chopped

How to Make

Preheat oven to 350°F

• First, prepare your dry ingredients

  • In a large bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, and ginger.

• Now, prepare your wet ingredients

  • In another large bowl, whisk the eggs, brown sugar, and sour cream together until blended. Add carrots and dates and, using a spatula or wooden spoon, mix until evenly dispersed.

• Pour the wet ingredients into the dry ingredients and use a spatula to mix until just combined

  • A little at a time, folding in the dry ingredients with the wet ones. Once combined, add in the chocolate chips, peanut butter, and walnuts, stirring to mix.

• Now, we’re ready to bake

  • Line a 9-inch cake pan with a round of parchment paper and spray with cooking spray. Pour the batter into the prepared cake pan and bake until the top is puffed and golden and the sides pull away from the pan, 40–45 minutes.

• While cake bakes, get your frosting ready

  • Combine softened cream cheese, powdered sugar, and a good pinch of kosher salt together in a medium bowl. Use a fork to combine everything until smooth. Set aside.

• Let your cake cool, then frost and serve

  • One cake comes out of the oven, let it cool, and then refrigerate it until completely chilled before frosting, and serving. Spread frosting onto cake and sprinkle with chopped, toasted pistachios.

• Enjoy!