Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Levee Baking Co.’s Carrot Cake
This week we are excited to celebrate one of our former vendors– Christina Balzebre from Levee Baking Co. Christina taught herself how to bake by working at different restaurants around New Orleans; from Surrey’s Cafe to Juice Bar to Satsuma Cafe and Willa Jean. On the weekends, she sold her own pastries and bread at a pop-up on Dryades, eventually joining the CCFM. With long lines and a growing following, Christina opened her brick and mortar in 2019 off of Magazine St. All of her breads are naturally leavened and her pastries feature local produce and foods found at the Crescent City Farmers Market. Grab some carrots and local pecans at the market and check out her famous recipe for Carrot Cake with black sesame seeds and a divine cream cheese frosting.
Ingredients
- 340 g Flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Cardamom
- 4 Eggs
- 440 g Brown sugar
- 300 g Canola oil
- 120 g Buttermilk
- 1 tsp Vanilla extract
- 500 g Grated carrots
- 50 g Pecans
- 50 g Black sesame seeds
Cream Cheese Icing
- 2 lb Cream cheese
- 1 lb Butter
- 2 lb Powdered sugar
- 1 vanilla bean, scraped
Directions
Oil two 8” cake pans
Sift flour, baking powder and soda, salt, and spices into a bowl.
Whip eggs and brown sugar until pale in color. Whisk canola oil, buttermilk, and vanilla; slowly incorporate into egg mixture.
Fold in sifted dry ingredients followed by grated carrots, pecans, and sesame seeds.
Divide batter evenly into two oiled pans. Bake at 350F for 45-50 minutes, until brown and firm to touch.
For the icing: make sure all the ingredients are at room temperature. Whip cream cheese and butter until completely smooth, scraping down the sides of the bowl a few times. Add vanilla bean. Add powdered sugar a cup at a time and mix at low speed until incorporated. Serve on the cake once it has cooled.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.