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Fig and Mustard Spiced Carrot Cake
It’s traditional carrot cake, but with a twist—mustard! Our Sweet Fig Mustard adds a subtle tang, almost like a hint of ginger, brightening up the warm spices, while figs bring a deep, caramelly sweetness. Moist, spiced, and perfectly balanced, this cake is unexpected in all the right ways.
Active Time: 35 Minutes
Total Time: 1 hour, 35 Minutes
Servings: 12
Ingredients
For the carrot cake:- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 ¼ cup vegetable oil, plus more for greasing pans
- ⅓ cup Plochman’s Sweet Fig Mustard
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups shredded carrots
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup chopped pecans, toasted (optional)
- 1 lb cream cheese, room temperature
- 10 Tbsp unsalted butter, room temperature
- 2 Tbsp sour cream
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2 cups powdered sugar
Directions
- Preheat the oven to 350ºF.
- To make the cake: Lightly grease 2 8” round cake pans with oil, line with parchment paper, and grease the parchment. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, mustard, eggs, and vanilla extract until well combined. Fold in the shredded carrots until evenly distributed.
- In a medium mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Fold the dry ingredients into the wet ingredients until just combined. Fold in the chopped pecans, if using.
- Evenly divide the batter among the prepared pans. Bake for 50 to 55 minutes, until an inserted toothpick comes out clean. Transfer the pans to a wire rack, let cool for 15 minutes. Unmold the cakes and allow them to cool to room temperature, about 1 hour.
- To make the frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, sour cream, vanilla, and salt on medium speed until smooth and creamy, 5 minutes.
- Add the powdered sugar, about ⅓ at a time, and beat on low speed until well combined, scraping down the sides of the bowl as needed. Increase the speed to medium-high and beat until light and fluffy, 2 to 4 minutes.
- Frost the cake as desired, slice, and serve. Leftover cake can be stored in an airtight container in the refrigerator for up to 5 days.
