Carrot Cake

Carrot Cake with Cream Cheese Frosting

One 8- or 9-inch (20-23cm) double layer cake



For the cake layers:

4 large eggs, at room temperature
¼ cup (60ml) vegetable oil
¾ c (180ml) melted brown butter (or more oil)
1 teaspoon vanilla extract
2 cups (280g) all-purpose flour
2 cups (400g) sugar
2 teaspoons baking soda
1 tablespoon cinnamon
generous pinch each of nutmeg and cloves, grind in mortar and pestle if you don't have ground spices
1 teaspoon salt
4 cups (13 ounces/375g)4-5 medium size carrots, loosely packed grated carrots
1/2 cup (60g) raisins, preferably golden raisins (sultanas)


For the frosting:

1 pound (450g) cream cheese, at room temperature
4 oz (110g) unsalted butter, at room temperature
2-3 cups (240-360g) powdered sugar, sifted
a few drops of vanilla extract
a tsp molasses

To decorate
Muesli, or chopped apricots, figs and pumpkin seeds, or peaks and troughs with a piping bag

1. Preheat the oven to 350°F (180°C). Butter and flour two 8- or 9-inch (20-23cm) cake pans and line the bottoms with parchment paper.Use round or scquare 20cm tin as desired. If you have one only, bake one layer after the other using just the one pan!!

2. To make the cake layers, sift together the flour, sugar, spices, baking soda, and salt. Set aside. With a handheld mixer or a stand mixer fitted with the paddle (rather than a whisker), beat the eggs until they are pale and frothy (they need not increase dramatically in volume). With the mixer running, drizzle in the oil and melted butter, then the vanilla.

3. Add the dry ingredients to the eggs and mix carefully until just combined. The paddle will accomplish this easily but if you only have a hand held mixer you may want to just do it by hand.

4. Fold in the carrots and raisins, then divide the batter between the two pans. Bake 30-35 minutes, until the surface springs back when gently touched. Cool the cakes completely before frosting.

5. To make the frosting, sift icing sugar in a bowl. Beat the cream cheese and butter together until smooth. Slowly add the butter and cream cheese mixture into the powdered sugar (do this on low speed to avoid a dust cloud). Add vanilla and mix until light, silky and marginally stiff if you are thinking of piping the cake for decoration.

Serving and Storage: This cake is best served at room temperature but will keep for a few days stored in the refrigerator.

David Lebowitz and Britta Lieven