This molasses carrot cake recipe is yet another adapataton on the ever popular carrot cake. This cake is made in a 10 inch springform pan and has a smooth cream cheese icing.
reheat oven to 350F
Grease a 10 inch spring form pan with butter.
In a pot melt butter, molasses and both sugars. Whisking until butter melts, and sugar is dissolved. Set to cool.
In a bowl whisk together flour, salt, baking soda, ginger and cinnamon. Set aside.
Whisk vanilla, eggs, and milk into cooled molasses mixture and well incorporated. Add to flour mixture and mix until its well combined.
Pour into prepared spring form pan, and bake for 45 - 50 minutes or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch release spring form pan and let cool completely.
Cream Cheese Icing
Beat cream cheese until light and fluffy.
In a small sauce pan bring to boil flour, sugar, salt, milk and vanilla. Whisk the whole time it's heating whisking out the lumps. Let simmer for 1 minute.
Add flour mixture to the cream cheese, and beat on high speed for about 10 minutes. Set in refrigerator to firm up.
Ice the sides and top of cake with cream cheese icing. Place a bit of icing into 2 separate bowls and colour one green and one orange. Pipe carrots along the outside edge of carrot cake on top. Press toasted almonds along side. Serve and enjoy.
Cake should be kept in the refrigerator.