Carrot Cake with Cream Cheese Frosting (Québec)

Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed. Recipes for carrot cake occur as early as 1827. The oldest known recipe of carrot cake dates from 1892, in a book of the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cake in Switzerland, especially for the birthdays of children. The popularity of carrot cake was probably revived in Great Britain because of rationing during the Second World War. Carrot cakes first became commonly available in restaurants and cafeterias in North America in the early 1960s. This Canadianized recipe has been voted Canada's favourite cake and is not only served on special occassions, but throughout the year, especially in colder climates like in Québec where carrots can be stored all winter long.

Carrot Cake:
3 cups carrots, hand-grated (450 g)
2½ cups + 1 Tbsp. all-purpose flour, divided (310 g)
2 tsp. ground cinnamon
¼ tsp. ground allspice
1 tsp. sea salt
1 tsp. baking powder
½ tsp. baking soda
1 cup light Erythritol Gold, packed (200 g)
½ cup Monk Fruit Sweetener with Erythritol (Granular) (100 g)
3 large eggs, room temperature
1 cup vegetable oil (240 mL)
1 cup raisins (150 g)
1 cup crushed pineapple, canned (225 g)

Cream Cheese Frosting:
1 cup unsalted butter, (2 sticks) room temperature (225 g)
12 oz cream cheese, room temperature (340 g)
1½ tsp. pure vanilla extract
2 cups Monk Fruit Sweetener with Erythritol (Powdered) (240 g)

Decoration (optional):
2 cups walnuts, crushed (200 g)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease 3 8” (20 cm) round cake pans and line with parchment paper.

Grate the carrots on the small holes of a box grater. Set aside.

In a large bowl, sift together 2½ cups (310 g) of flour, the cinnamon, allspice, salt, baking powder and baking soda. Whisk together.

In a separate large bowl, beat the brown sugar, granulated sugar and eggs together with an electric hand mixer on medium speed until just combined.

With the mixer running, gradually pour in the vegetable oil.

With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.

In a small bowl, toss the raisins with the remaining Tbsp. of flour.

Add the raisin, grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.

Divide the cake batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean.

Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.

Make the Frosting:
In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.

Add the powdered sugar, ½ cup (60 g) at a time, beating on medium-low speed to incorporate each addition.

Assemble the cake:
Check to see if the top of each cake is flat. If not, use a serrated knife to level off the cakes.

Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the frosting on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the frosting. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the frosting over the top and sides.

Gently press the walnuts (optional) into the frosting around the sides of the cake.

Chill for 30-60 minutes to let the icing set, then slice and serve. Refrigerate after serving.

Makes for 10 servings.