Beer and carrot cake

Name: Beer and carrot cake
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 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 Absolutely

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Ingredients
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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

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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!

Our sommeliers suggest

Jacob's Creek Moscato

South Australia, Australia

This Australian muscat, with notes of peach and flowers, has a gentle sweetness that the cake won't overpower. Its floral, fruity perfume holds up against the cinnamon, nutmeg and ginger, and the lemon zest wakes them all up. The rum on the raisins finds its place too. Serve it cold, with a generous slice of cake! See the product

Puptarts Mangue et Lime, 5%

HopEra

Carrot and mango get along better than you'd think, and the sour puts them in the same glass. Its citrus notes recall lemonade and cut through the cream cheese frosting. The cake stays rich, but each sip wipes out the previous bite. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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