Beer and carrot cake

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


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!

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!