This beer and carrot care is the summum of my deserts. Moist, flavourful, filled with nuts and carrots… What more do we need?
Ingredients for the cake
1/2 cup dried seedless golden raisins
2 tablespoons dark rum
2 1/4 cup unbleached all proposed flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
A pinch ground clove
A pinch ground ginger
1 cup brown sugar
3/4 cup vegetal oil
1/3 cup 0% Greek yogourt
1/2 cup English Best Bitter beer by Brasserie Mille Îles ( or other amber type beer )
3 big eggs
Zest from 1/2 lemon
3 cups carrot grated
1 cup pecan, coarsely chopped
Ingredients for the frosting
250g light cream cheese, room temp and soft
1/4 cup butter, room temp and soft
3 1/2 cup icing sugar
2 tablespoons milk
2 tablespoons Sortilège ( or dark rum )
1 pinch ground cinnamon
Lemon zest to garnish
Pecan chopped to garnish
In a bowl, add the raisins and rum then toss. Let soak for 30 minutes tossing from times to times.
Preheat the oven at 350°F.
In a big bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, salt, clove and ginger. Toss well then set aside.
In the bowl of a stand mixer equipped with the flat beater, beat at medium speed he brown sugar and oil for 1 minute until creamy.
Add yogourt, beer, eggs, lemon zest then beat for another minute.
Incorporate the dry mix, in 3 parts, making sure to scrape well the sides between each times. Beat just to enough to wet the dry ingredients. Remove bowl from mixer.
Add the carrots, pecan and raisins ( along with the rum ) then stir by hand.
Pour the mix in 2x 8” cake molds covered by parchment paper. Cook in the oven for 25-30 minutes or until a toothpick comes out clean when poked in the center of the cake. Let cool down entirely, about 3 hours, before frosting the cake!
In the bowl of a stand mixer equipped with the flat beater, beat the cream cheese and butter for 45 seconds.
Add the rest of the ingredients and continue beating 1 minute to combine well. Reserve in fridge 1 hour to cool down, which will make it easier to spread on the cake. Garnish with lemon zest and pecan before serving!