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Recipe eugeniekitchen.com Subscribe to Eugenie Kitchen bit.ly Carrot cake is one of the most popular cakes in the States and UK. { Ingredients } 1 & 1/5 cups all-purpose flour (150 g) 1/2 teaspoon ground cinnamon 1/2 teaspoon quatre-épices, or allspice * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 4.2 oz carrot, grated (120 g) 1 orange, zest only (optional) 1/2 cup soft dark brown sugar (100 g), or caster sugar 1/2 cup vegetable oil (120 ml) 2 eggs, medium-sized 1/2 cup walnut, roughly chopped (60 g) 1/5 cup raisins (1 oz; 28 g) For cream cheese frosting: 4/5 stick unsalted butter, at room-temperature (3.2 oz; 90 g) 1 cup confectioner’s sugar (120 g) 5 oz cream cheese, softened (142 g) 1 lemon, zest only (optional)* { Method } Preheat the oven to 340 degrees F. (170 C) Prepare the pan Grease the pan and line the parchment paper. Prepare carrot (and orange) Now, grate carrot. And zest an orange (optional). And set aside. Sift dry ingredients On a parchment paper, sifted flour, ground cinnamon, quatre-épices, baking powder, baking soda, and salt. When you sift large amount of flour, it’s better to use a paper than a mixing bowl. Today I used half teaspoon of French Quatre-épices, which is optional. It’s a mixture of pepper, ginger, cloves, and cinnamon. Now whisk a little and set aside. Mix wet ingredients In a separate bowl, add in soft dark brown sugar and vegetable oil. Then whisk to combine. Add in eggs one at a time. And stir until homogeneous …
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