Ale Carrot Cake
A special someone inspired me to do this recipe. He’s a fanatic of beer and carrot cake, so I thought way not have both? He can have his beer cake and drink it too.
I chose an ale, that tends to be a bit on the sweet side, but I’m sure your favourite beer will be okay in this recipe.
The addition of beer or any carbonated beverage to a baked recipe, adds an extra unfff to the lightness, with the added carbonation reacting to the baking soda and/or powder in the recipe. This same recipe can be made without the beer, but needs to be replace with a little extra oil (about 1/4 cup more), and will come out a little more dense but still tasty nonetheless.
Ale Carrot Cake
Makes 1 - 8"/20cm cake
Ale Carrot Cake:
- 350 gm carrots, grated
- 80 gm / ½ cup pecan, pieces
- 120 gm / ¾ cup golden raisins
- 285 gm / 2 ⅓ cups flour
- 2 tsp cinnamon
- ½ tsp ginger
- 2 tsp baking soda
- ½ tsp salt
- 300 gm / 1 ½ cups sugar
- 4 pc eggs
- 1 tsp orange zest
- 10 ml / 2 tsp vanilla extract
- 125 ml / ½ cup vegetable oil
- ½ of a 355ml bottle of your favourite ale
Cream Cheese Buttercream:
- 60 gm / ½ cup flour
- 170 gm / ¾ cup sugar
- ½ tsp salt
- 250 ml / 1 cup milk
- 5 ml / 1 tsp vanilla extract
- 70 gm / ⅓ cup butter, room temp.
- 90 gm / ¾ cup cream cheese, room temp.
- ¼ tsp nutmeg
Making the carrot cake:
1. Preheat the oven to 350F/ 180C. Grate the carrots, and set them aside along with the raisins and chopped pecans.
2. In a large bowl, sift together the flour, cinnamon, ginger, baking soda, and salt. Set aside.
3. In a separate bowl, beat together eggs, sugar, vanilla, orange zest until ribbons form (or until the mixture has lightened and the sugar is fully dissolved). Continue beating and slowly drizzle in the oil until fully combined.
4. Mix the wet (egg mixture) into the dry (flour mixture), stirring just until incorporated. Fold in the carrots, raisins, and pecans. And finally stir in half the bottle of ale and chug the rest.
5. Portion the cake batter evenly between 3 greased and lined cake pans. Bake for 30 minutes or until a toothpick inserted into the center of each cake come out dry.
Making the cream cheese buttercream:
1. In a small pot, mix together the flour, sugar, and salt.
2. Over a medium flame, while stirring constantly, cook the flour mixture until it thickens to a paste. Take the pot off the heat and allow it full cool. Stirring it now and then to avoid lumps wont hurt either.
3. In a bowl, beat together the room temperature butter, cream cheese, vanilla extract and nutmeg. Beat well to avoid lumps from the cream cheese.
4. Once the mixture is fully creamed together, add the cooled flour mixture a spoonful at a time, beating well in between additional spoonfuls of flour goop. If the buttercream feels a little on the loose side, throw it in the fridge for 10 minutes to allow the butter to firm up.
5. Assemble the cake any way you would like. This recipe of buttercream is enough to frost 1 naked cake (leaving the side bare.) This cake makes enough for 8 -14 slices, depending on how generous you feel. ¡Buen provecho!