Carrot Cake with Miso Cream Cheese Frosting

Cookbook author and cooking teacher Sonoko Sakai extends her passion for miso to this cake recipe. She explains, "When I moved to Los Angeles from Tokyo, my mother took us to a diner where she ordered us carrot cake for the first time. She was always encouraging us to try things, but a vegetable cake? I was skeptical at first, but when I took the first bite, I fell in love. Soon, I began making my own. I'd never baked with any of these ingredients before, so I felt a little more American every time. Later in my life, the Japanese in me wondered about adding miso to the frosting—after all, mochi sweets are often flavored with miso. I found it offsets the sweetness and gives it a punch of umami. I like to use both white and red miso. Since the flavor of miso varies, start small, taste and adjust to suit your palate."

Nutrition Information

198 Calories

42g Carbohydrates

27g Protein

283mg Potassium

9g Fiber

9g Sugar

Ingredients

¾ cup all-purpose flour
½ cup whole-wheat flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, at room temperature
½ cup buttermilk, at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
⅓ cup coconut oil, melted
2 cups grated carrots
½ cup walnuts, toasted, plus more for garnish (optional)
8 ounces cream cheese, softened
2 tablespoons unsalted butter, at room temperature
1 - 2 tablespoons red miso
1 cup confectioners' sugar
1 teaspoon vanilla extract

Directions

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