Beer and carrot cake

Name: Beer and carrot cake
Prep time: 4 h
Cook time: 30 min
Yield: 8 to 10
Cuisine: Québécoise
Ingredients: 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; 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

Preparation 4 h
Cooking 30 min
Servings 8 to 10
Freezing Absolument

This beer and carrot care is the summum of my deserts. Moist, flavourful, filled with nuts and carrots… What more do we need?

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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

Preparation

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!

Frosting :

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!

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