A little adult carrot cake
This carrot cake is made with plenty of carrots and spices, and has a fragrant, moist texture. It has a slightly "adult" flavor with rum and spices. It goes perfectly with the rich cream cheese frosting that is spread on top. Enjoy a nice tea time with coffee.
Ingredients (for 18cm pan)
Cake batter
- Eggs … 2 pieces
- Sugar … 180g
- Rice oil…120g
- Carrots ... 250g (grated)
- Cake flour ... 180g
- Baking powder … 1 1/2 teaspoons
- Baking soda ... 1 teaspoon
- Cinnamon powder ... 1 teaspoon
- Cardamom powder ... 1 teaspoon
- Nutmeg powder ... 1/2 teaspoon
- 1/2 teaspoon clove powder
- Ginger powder ... a small amount
- Rum ... 1 tablespoon
- Walnuts ... 20g (coarsely chopped)
- Rum raisins … 20g
Cream Cheese Frosting
- Cream cheese ... 200g (returned to room temperature)
- Sugar … 25g
- Lemon juice ... 2 tablespoons
- Pistachios (for garnish) ... 10g (coarsely chopped)
Method
1. Preparation
- Sift together flour, baking powder, baking soda and spices.
- Roughly chop the walnuts (you can lightly roast them to make them more fragrant).
- Peel the carrots and grate them.
- Line the mold with parchment paper.
- Preheat the oven to 180°C.
2. Make the cake batter
- Add the eggs and sugar to a bowl and mix well with a whisk.
- Gradually add the vegetable oil and mix until thick and emulsified.
- Add the grated carrot and mix.
- Add the rum and mix.
- Add the sifted flour and mix lightly with a rubber spatula until just combined.
- Add the chopped walnuts and rum raisins and mix lightly.
3. Bake
- Pour the batter into the prepared pan and smooth the surface.
- Bake in a 180°C oven for 40 to 50 minutes.
- Stick a bamboo skewer into the cake and if no raw batter comes out, it's done.
- Remove from the oven and when cool, remove from the mold and leave to cool completely.
4. Finishing touches
- Add room temperature cream cheese, sugar, and lemon juice to a bowl and mix well until smooth.
- Once the cake has cooled completely, spread the cream on top.
- Finish by sprinkling walnuts on top to decorate.
