Carrot Cake

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

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

Americas
United States
Cake
New York
Vegetarian

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