Beer and carrot 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

• 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!

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!