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! Enjoy!

---

Yields — 6-8 servings

Cook time — 60 mins

What You’ll Need

For the 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 turmeric, cardamom, or ginger (optional)

• 3 large eggs

• 3⁄4 cup light brown sugar

• 2⁄3 cup sour cream or Greek yogurt

• 1 pound carrots, peeled (or not!) and grated

• 10–12 Medjool dates, pitted and chopped

• 4 tablespoons unsalted butter, melted

• 1⁄4 cup olive oil

For the frosting

• 8 oz cream cheese, softened

• 1⁄2 cup powdered sugar

• Kosher salt

• 2 tbs toasted nuts, chopped (pistachios recommended)

Let’s Bake!

1. Preheat the oven to 350°F. Line a 9-inch cake pan with a round of parchment paper and spray with cooking spray.

2. In a large bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, and turmeric (if using).

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

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

5. Add the melted butter along with the oil and stop mixing as soon as you’ve got a nice, even batter.

6. 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.

7. This cake can be eaten now, or, for what I think is the optimal carrot cake experience, refrigerate it until completely chilled before slicing.

8. To make the frosting, combine softened cream cheese, powdered sugar, and a good pinch of kosher salt together in a medium bowl. Use a fork to combine everything (this is why the cream cheese needs to be at room temperature) until smooth, like softened butter. Spread onto the cake and sprinkle with chopped, toasted nuts if you like.

Enjoy!