A few years ago, I wrote a poem about goat cheese. It went something like
Goat cheese so creamy
Please bury me inside it
Death by tanginess
I submitted it to several literary journals, and we won a Pushcart Prize, this haiku and I, so who’s laughing now, Sallie Mae? Probably you, as I would rather dry drown in dairy than continue to pay my student loan debt. Fight the power. Fight it with cheese.
If you selected “innovative panaceas for the mortal coil including but not limited to the consumption of goat byproducts” as one of the top reasons you visit Buttertooth.club, then this carrot cake recipe is definitely for you! I often substitute goat cheese in place of cream cheese in recipes that call for the latter as . . . well, it’s clearly my muse. I don’t have to explain myself to you.
Carrot cake is traditionally served as a sheet or in layers, but I prefer baking mine in a bundt because it seems fancy but actually isn’t. We have that in common.
Peel your carrots, and then toss them in the food processor; I used six or seven large here to produce about three cups shredded carrots.
The nuts are optional unless you live with two of them (gentle roommate humor, y’all). I divided mine and used half in the cake and toasted the other half for garnish.
Carrot cake is moist when executed correctly, and the zestiness of the goat-cheese frosting provides the perfect complement.
You’ll be composing odes to me in no time.
- 1½ cups butter, browned and cooled
- 2 cups sugar
- 1 teaspoon salt
- ½ teaspoon dried orange peel (or 1 tablespoon zest)
- 4 eggs
- ½ teaspoon ground ginger
- ¼teaspoon ground nutmeg
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- 3 cups shredded carrots
- 2 cups walnuts, divided
- 5 oz goat cheese
- 2 cups powdered sugar, sifted
- 1 to 2 tablespoons cream
- Preheat oven to 350°F.
- Brown and cool butter in a heavy-bottomed skillet. Beat butter, sugar, and eggs together in the bowl of a mixer fitted with a paddle attachment. Grease and flour standard-sized bundt pan. In a small bowl, whisk together flour, salt, ginger, nutmeg, orange peel or zest, and baking soda until incorporated. Fold into creamed butter mixture until just incorporated. Gently mix in carrots and nuts. Pour batter into prepared pan. Bake for 35 to 40 minutes, until a tester inserted into the center of the cake comes out clean.
- Remove from oven and allow to cool for 10 minutes before inverting onto a wire rack to cool.
- In the bowl of a food processor, combine goat cheese and sifted powdered sugar. Add cream in small amounts until desired consistency is reached.
- Pour over cooled cake. Garnish with toasted nuts and shaved carrots if desired.