°5 ml (1 tsp.) ground cinnamon

°5 ml (1 tsp) ground nutmeg

°5 ml (1 tsp) salt

°2 ml (1/2 tsp) allspice

°1 package 125 g (4 oz) cream cheese

°50 ml (1/4 cup) unsalted butter

°375 ml (1 1/2 cups) icing sugar, sifted

°5 ml (1 tsp) vanilla

°A few pecan halves

°375 ml (1 1/2 cups) brown sugar

°250 ml (1 cup) vegetable oil

°4 eggs

°5 ml (1 tsp) vanilla

°500 ml (2 cups) all-purpose flour

°7 ml (1 1/2 tsp) baking powder

°7 ml (1 1/2 tsp) baking soda

°8 medium carrots

°grated zest 1 orange

°250 ml (1 cup) coarsely chopped pecans

°250 ml (1 cup) golden raisins


Combine carrots, orange zest, pecans and raisins in medium bowl.

Preheat oven 180°C (350°F). Grease 3 round cake pans 23 cm (9 in) in diameter. Line the bottom of the molds with paraffin paper and grease it.

Place the sugar, oil, eggs and vanilla in a large bowl. Beat with an electric mixer until smooth.

Place the remaining dry ingredients in a large bowl. With a fork, mix everything well. Make a well in the center of the dry ingredients. Stir in egg mixture. Mix just enough to moisten. Then add the carrot mixture.

Immediately pour the batter into the 3 molds and level the surfaces. Bake in center of preheated oven for 25 to 30 minutes or until cake springs back when lightly pressed in center. Remove the molds from the oven and let cool for 10 minutes. Then unmold the cakes.

To make the frosting, place the cream cheese and butter in a large bowl. Whisk until the mixture becomes creamy. Gradually add the icing sugar, then the vanilla. Spread frosting on top of cooled cakes. Stack the cakes on 3 layers and garnish with pecans.

Peel the carrots. Grate them using the medium rack of a food processor or a grater. You should get about 1 liter (4 cups).

Enjoy !

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