Name: Carrot Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Makes 1 22 cm (8½ inch) cake
Cuisine: United States
Ingredients: 2 tablespoons chopped walnuts; 2 teaspoons baking powder; 150 g (5½ oz) plain cream cheese, softened (25% dairy fat, such as Philadelphia®); 135 g (4¾ oz) light brown sugar (or 120 g/4¼ oz caster (superfine) sugar + 2 teaspoons molasses); 235 g (8½ oz) carrot, grated; 4 eggs; 2 tablespoons raisins; 3 pinches salt; zest of 1 orange, finely grated; 4 pinches ground cardamom; 4 pinches grated nutmeg; 100 g (3½ oz) unsalted butter, softened; 4 pinches freshly ground black pepper; 2 teaspoons ground cinnamon; 125 ml (4 fl oz/½ cup) sunflower oil; 100 g (3½ oz) desiccated (shredded) coconut (optional); 100 g (3½ oz) icing (confectioners’) sugar; 1 teaspoon natural vanilla extract; 235 g (8½ oz) plain (all-purpose) flour; 1½ tablespoons orange juice

Preparation info

Makes
1
22 cm cake

Difficulty
Medium
Ready in
1 hr 10

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

A cold slice of moist, spiced carrot cake, with a thick topping of cream cheese frosting. What could be better?

Ingredients

Wet Ingredients

135 g (4¾ oz) light brown sugar (or 120 g/4¼

Method

The Batter

Preheat the oven to 180°C (350°F/Gas 4). Beat the wet ingredients together vigorously. Combine the dry ingredients and add them to the wet mixture without overworking the batter. Finally, incorporate the carrots, fruit and nuts. Butter a