Carrot Cake from New York Cult Recipes by Marc Grossman

Name: Carrot Cake from New York Cult Recipes by Marc Grossman
Ingredients: 135 g (4¾ oz) light brown sugar (or 120 g/4¼ oz caster (superfine) sugar + 2 teaspoons molasses); 1 teaspoon natural vanilla extract; 235 g (8½ oz) plain (all-purpose) flour; 1½ tablespoons orange juice; zest of 1 orange, finely grated; 125 ml (4 fl oz/½ cup) sunflower oil; 4 eggs; 235 g (8½ oz) carrot, grated; 2 tablespoons raisins; 4 pinches ground cardamom; 4 pinches freshly ground black pepper; 2 teaspoons ground cinnamon; 4 pinches grated nutmeg; 2 teaspoons baking powder; 3 pinches salt; 100 g (3½ oz) desiccated (shredded) coconut (optional); 100 g (3½ oz) icing (confectioners’) sugar; 150 g (5½ oz) plain cream cheese, softened (25% dairy fat, such as Philadelphia®); 100 g (3½ oz) unsalted butter, softened; 2 tablespoons chopped walnuts

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A cold slice of moist, spiced carrot cake, with a thick topping of cream cheese frosting. What could be better?

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Ingredients

135 g (4¾ oz) light brown sugar (or 120 g/4¼ oz caster (superfine) sugar + 2 teaspoons molasses)
1 teaspoon natural vanilla extract
235 g (8½ oz) plain (all-purpose) flour
1½ tablespoons orange juice
zest of 1 orange, finely grated
125 ml (4 fl oz/½ cup) sunflower oil
4 eggs
235 g (8½ oz) carrot, grated
2 tablespoons raisins
4 pinches ground cardamom
4 pinches freshly ground black pepper
2 teaspoons ground cinnamon
4 pinches grated nutmeg
2 teaspoons baking powder
3 pinches salt
100 g (3½ oz) desiccated (shredded) coconut (optional)
100 g (3½ oz) icing (confectioners’) sugar
150 g (5½ oz) plain cream cheese, softened (25% dairy fat, such as Philadelphia®)
100 g (3½ oz) unsalted butter, softened
2 tablespoons chopped walnuts