Frosted and Spiced Carrot Cake Recipe

Frosted and Spiced Carrot Cake Recipe

• 8 oz. All-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. ground cinnamon
• 4 oz. unsalted butter, softened
• 12 oz. sugar
• 3 large eggs
• ¼ cup chopped walnuts
• ¼ cup raisins, presoaked in hot water
• 4 tbsp. golden honey
• 6 oz. finely grated carrots

• 6 oz. soft cream cheese
• 6 oz. soft cream cheese
• 1 tsp. vanilla extract
• 12 oz. icing sugar
• 2 tbsp. crystallized ginger, sliced

1. Preheat oven to 350 °F.
2. Butter an 8 ½-by-4-by-4 ½-inch) loaf pan and line with parchment paper.
3. Sift together the flour, baking powder, baking soda, salt and cinnamon. Reserve.
4. In a mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then add nuts, raisins, honey and carrots. Switch to low and gradually add sifted flour, beating until just combined.
5. Pour into pan and bake for 35-45 minutes. Insert a wooden skewer into the middle of the loaf - if it comes out clean and dry, it’s ready.
6. Unmold and allow to cool on a wire rack.
7. Frosting: beat the cream cheese, butter and vanilla until smooth. Add icing sugar and beat well.
8. Drizzle the frosting on the carrot cake and top with candied ginger or caramelized lemon rind.