Orange Tarragon Carrot Cake

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1 teaspoon sea salt
• 3 large eggs
• 1 1/4 cups sugar
• 1/2 cup of shredded coconut flakes
• 2 cups grated carrots, about 3 medium carrots
• 2 tablespoons grated orange zest
• 1 tablespoon vanilla extract
• 1 cup extra virgin olive oil

Icing

• 4 ounces cream cheese, room temperature
• 3 tablespoons confectionary sugar (more to taste if you want it sweeter)
• 1 cup any plain yogurt

Garnish

• Fresh tarragon sprigs
• Carrot ribbons, use a peeler to create
• Edible flowers

Method

1. Preheat oven to 350 degrees F. Line a 9-inch round cake pan with parchment and grease well.
2. Combine the flour, baking powder, baking soda, salt, and spices in a separate bowl. Whisk until blended.
3. Using a stand mixer or by hand, whisk the eggs and sugar for 30 seconds or until pale and creamy.
4. Next, add the grated carrots, orange zest, vanilla and olive oil.
5. Using a rubber spatula, fold in half the flour. Then add the remaining flour and mix gently until everything is just combined. Be careful not to over mix.
6. Pour the batter into the prepared cake pan and bake in the oven for 45 minutes or until the center is cooked through.
7. Cool for 30 minutes until flipping the cake to cool completely.
8. For the icing, either with a hand mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on medium/high speed until light and fluffy.
9. On medium speed add the yogurt and then the sugar one tablespoon at a time until the desired level of sweetness is obtained.
10. Once the cake is completely cooled, spoon the icing onto the cake and garnish with the peeled carrots, fresh tarragon, and flowers.

Yours Truly,