2 ½cupsall-purpose flourplus more for carrots and walnuts
1 ½teaspoonsbaking powder
1teaspoonbaking soda
½teaspoonsalt
¾teaspoonground ginger
¼teaspoonground nutmeg
1cupbrown sugar
½cupgranulated sugar
1cupvegetable oil
4large eggsroom temperature
2cupsfinely shredded carrotschopped
1cupchopped walnuts
Cereal milk frosting
German Buttercream
2cupstoasted cerealsee note*
2 ⅓cupswhole milk
1 ¾cupsgranulated sugar
3tablespoonscornstarch
2large eggsroom temperature
2large egg yolksroom temperature
3cupsunsalted butterroom temperature
1 8ozblock cream cheeseroom temperature
½teaspoonsalt
Instructions
Carrot Cake
Add the cereal and milk together. Leave to steep for at least 30 minutes as you prep.
Preheat the oven to 350 degrees F. Grease and flour two 8-inch cake pans.
In one bowl add flour, baking powder, baking soda, salt, ginger, and nutmeg together and stir to mix.
In a separate bowl, whisk together the brown sugar, granulated sugar, and oil together until well combined. Beat in the eggs one at a time until it is well combined and light in color.
Lightly coat the shredded and chopped carrots and walnuts with flour.
Strain the cereal from the milk, getting as much of the milk from the cereal as possible.
Add in one-third of the flour into the oil mixture and mix until just combined. Add half the cereal milk to the oil mixture and mix until just combined. Add another third of the flour, then the remaining milk. Mix both until just combined. Add in the remaining flour and mix until just combined.
Fold in the carrots and walnuts until just combined.
Evenly divide the batter between the two baking pans, making sure the batter is spread out to the edges.
Bake for 30 - 35 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and allow to cool for about 15 minutes. Run a knife between the edges of the cake and the cake pan. Turn out onto a wire rack to cool completely to room temperature. Wrap tightly and freeze while you prepare the frosting.
When you are ready to frost the cake, remove from the freezer and level the top of the cake by cutting off any dome you may see.
Add frosting to the bottom layer of the cake, then top with the second layer. Add a thin layer of frosting all over the top and sides of the cake and chill for about 20 minutes. Add more frosting to the top and sides and smooth.
Decorate the cake using the remaining frosting or flowers however you desire.
German Buttercream
In a medium saucepan, add the cereal and milk. Heat, stirring frequently and scraping the bottom and sides of the pan, until the milk is scalding hot and steaming.
Strain out the cereal, getting as much of the milk from the cereal as possible.
Return the milk to the saucepan, and turn the heat on low
Add the sugar, cornstarch, eggs, and yolks to a small bowl and beat well. Slowly drizzle ½ cup of the hot milk into the eggs while continuously beating the eggs.
Add the egg and milk mixture back into the saucepan with the remaining milk. Drizzle in the egg mixture while constantly whisking the milk in the saucepan.
Turn up the heat to medium and constantly whisk the milk mixture until it becomes very thick, but not yet paste-like.
Transfer to a bowl and cover with plastic wrap, ensuring the plastic wrap touches directly onto the pudding completely.
Chill the pudding in the refrigerator for at least two hours, preferably overnight.
Transfer the pudding to a stand mixer and use the whisk attachment to whip until it is very light. Cut the butter and cream cheese into cubes and add them to the running mixer one cube at a time. Allow the cube to be fully incorporated into the mixture before adding more.
Add in the salt and whisk in well.
Notes
* Toast the cereal at 300 degrees F for 8 mins. You can go without toasting, but it adds a depth of flavor.Recipe for the buttercream adapted from BraveTart
Nutrition
Calories: 432kcal
Keyword buttercream, carrot cake, cereal milk, cinnamon toast, german buttercream
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