Spiced Carrot Cake With Cream Cheese Frosting Recipe

Spiced Carrot Cake With Cream Cheese Frosting Recipe Instructions

Ingredients

• 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
• 3 oz. butter softened
• 1 tsp. vanilla extract
• 12 oz. icing sugar
• 2 tbsp. crystallized ginger, sliced

Directions

1. Turn oven to 350 degrees.
2. Butter an 8 ½-by-4-by-4 ½-inch) loaf pan and line with parchment paper. The parchment paper makes it easier to unmold, while the buttered pan prevents the paper from  tearing.
3. Sift the flour, the baking powder, the baking soda, salt and  cinnamon over a bowl and reserve.
4. Using an electric mixer, beat the butter with the sugar until light and fluffy. Add the eggs, one at a time, beating after adding each, and then the nuts, raisins, honey and carrots. Switch mixer to low and slowly add in the sifted flour, beating until just combined.
5. Pour in the prepared pans and bake for 35 to 40 minutes. To test for doneness: insert a wooden skewer into the middle of the loaf, if it comes out clean and dry, it’s done.
6. Unmold and let cool on a wire rack.
7. For the frosting: using an electric blender at medium speed, beat the cream cheese, butter and vanilla until smooth. Add the icing sugar and beat well. Drizzle over the unmolded pound cake and top with candied ginger. Serve immediately.