Buckwheat Flour Carrot Cake

I wanted to give Buckwheat flour a try to make carrot cake and whaddayaknow it was great, even my ever so fussy family ate without any complain. (actually I made it for myself, but never mind ,I can share).

Anyhoo, do give this cake a try, I know you'll like it.

                        

                                       

Wet ingredients
1 cup (245 ml) buttermilk  at room temperature
1 tsp vanilla extract 
3  large eggs
1 1/2 cup (265g) brown sugar - I used about 1 cup
1 cup (210 ml) vegetable oil

Dry Ingredients
2 1/2 cups (325g) buckwheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon powder

1/4 tsp nutmeg

2 1/2 cups grated carrot 
1/2 cup walnuts or pecans , roughly chopped

FROSTING
180g / 6oz cream cheese , at room temperature
225g / 1 cup unsalted butter , softened
1 tsp vanilla extract
4 cups (480g) icing sugar / powdered sugar 

Note- I used half the measure since I am only frosting the top

Instructions

Preheat oven to 180°C/350°F  Grease and line 8"  pan

Sieve the  Dry ingredients in a large bowl.

In a separate bowl, whisk together  all the  wet ingredients.

Stir in carrot and pecans into the wet ingredients bowl.
Pour wet into dry ingredients, stir until flour is incorporated.
Pour into prepared pan. 

Bake the cake for 45 to an hour, or until a skewer inserted into the middle comes out clean and the cake is golden on top. Mine took slightly more than 50 min.
Rest for 10 minutes in the pan before turning out onto a cooling rack. 

Frost once completely cool.

                                   

CREAM CHEESE FROSTING
Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy - about 3 minutes on speed 7 stand mixer.
Flip one cake upside down on serving platter (for flat surface). Spread with 1/3 frosting. Place 2nd cake upside down on frosting. Frost top and sides with remaining frosting.

Enjoy...jue

recipe slightly adapted wild wild cake