Carrot Spice Cake with Cream Cheese Frosting

substack.com

Selry

subheading: For the cake:

Unsalted butter, for the pan

1 ½ cups (192 g) all-purpose flour, plus more for the flouring pan

1 ½ cups (150 g) pecans

¾ cup plus 3 tablespoons vegetable or light olive oil

½ cup (101 g) granulated sugar

¾ cup (165 g) packed light brown sugar

3 large eggs

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1 ½ teaspoons ground cardamom

Generous grating of nutmeg

2 teaspoons ground ginger

¼ teaspoon ground cloves

1 ½ teaspoons baking powder

¾ teaspoon baking soda

¼ teaspoon salt

3 cups grated carrots (from 4 to 6 carrots)

¾ cup golden raisins

subheading: For the frosting:

8 ounces cream cheese, at room temperature

½ cup (1 stick) unsalted butter, softened

1 cup (125 g) confectioners’ sugar, sifted

2 tablespoons maple syrup

1 teaspoon vanilla extract

Food coloring (a mix of red and yellow, or an orange shade), just enough to tint orange

Carrot greens (or parsley sprigs, or frosting that you’ve colored green), to add the carrot tops

Directions at substack.com

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