Carrot Cake with Miso Cream Cheese Frosting

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/3 cup coconut oil, melted
• 2 cup grated carrots
• 1/2 cup walnuts, toasted, plus more for garnish (optional)
• 8 oz cream cheese, softened
• 2 tbsp unsalted butter, at room temperature
• 1 - 2 tablespoons red miso
• 1 cup confectioners' sugar
• 1 tsp vanilla extract

Instructions

1. To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat it with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt in a medium bowl. Beat eggs, buttermilk, brown sugar, granulated sugar and vanilla in a large bowl with an electric mixer until well combined, about 2 minutes. Beat in coconut oil in a slow stream. Whisk in the flour mixture in 3 additions; beat until just combined. Fold in carrots and walnuts (if using). Scrape the batter into the prepared pan.
3. Bake the cake, rotating the pan halfway through, until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes. Run a knife around the edges and turn the cake out onto a wire rack to cool completely, about 50 minutes. Peel off the parchment paper.
4. To prepare frosting: Beat cream cheese, butter and miso to taste in a large bowl with an electric mixer until smooth, about 2 minutes. Add confectioners' sugar and vanilla; beat on low speed for 30 seconds, then increase speed to high and beat until combined, about 30 seconds more. Frost the cooled cake. Garnish with walnuts, if desired.