Rachel Allen's take on the classic Carrot Cake hits many of the right notes in terms of taste and texture. The icing on top adds a bright spot of orangey-creamy cheese flavor, but it's even better served with a glass of Mexican Chocolate Cold Brew!
Full recipe notes-- clarissefooddi...
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RACHEL ALLEN'S CARROT CAKE
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For the carrot cake:
2 eggs, at room temperature
140 mL (between ½ to 2/3 cup) vegetable oil
200 grams (1 cup) light muscovado or light brown sugar*
180 grams (1½ cups) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
1½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
300 grams (about 2 medium) shredded carrots
100 grams (2/3 cup) raisins
75 grams (about 2/3 cup) pecans or walnuts, chopped (optional)
For the orange-cream cheese icing:
225 grams (1 bar) cream cheese, softened at room temperature
50 grams (3½ Tablespoons) salted or unsalted butter, softened at room temperature
1 teaspoon vanilla extract
180 grams (about 1 cup) confectioners' sugar, or more to taste**
Zest of 1 orange
Adapted from Rachel Allen
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MEXICAN CHOCOLATE COLD BREW
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4 cups (960 mL) water
1 cup (approximately 85 grams) coarsely ground coffee
2 tablespoons (15 grams) unsweetened cocoa powder
2 tablespoons (25 grams) sugar, diluted in 1 Tablespoon hot water (or use 1 to 2 Tablespoons honey)
1 teaspoon (2.64 grams) cinnamon
¼ to ½ teaspoon chili powder, according to taste*
Sweetener, as needed
Adapted from MokaBees
#carrotcake #rachelallen #coldbrew
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