Remy's Mega Nutty Ultimate Carrot Cake

This delicous moist carrot cake is fabulous. Add some nuts and adjust the sweetness as you want. Important make it a day in advance and let the flavors work over night. Be carefull this is very addictive.

Ingredients

• For the cake: Softened butter and flour for the cake shape
• 80 grams of dried currants
• 500 grams of carrots, peeled and cut into 2cm pieces
• 300 grams all-purpose flour
• 2 tspn baking soda
• 1 tspn table salt
• 1 tspn ground cinnamon
• 0.25 tspn ground nutmeg
• 0.25 tspn ground allspice
• 0.25 tspn ground mace
• 0.25 tspn ground cloves
• 100 grams walnuts or pecans, coarsely chopped and lightly roasted
• 4 large eggs at room temperature
• 160 grams granulated sugar
• 80 grams dark brown sugar
• 240 ml vegetable oil
• 60 ml walnut oil (preferably toasted walnut oil)

For the frosting:

• 200 grams unsalted butter, cut into small cubes and completely softened at room temperature
• 500 grams cream cheese, cut into pieces and completely softened at room temperature
• 200 grams confectioners’ sugar, sieved
• 1 Tspn pure vanilla extract
• 40 grams chopped toasted walnuts or pecans for garnish (optional)
• Optional Amaretto for the currants

Preparation

1Make the cake: Position a rack in the bottom third of the oven and heat the oven to 180 degrees Celcius. Butter and flour a 30×35 cm metal cake tray. Soak the currants in 200 ml hot tap water for 15 minutes or luke warm Amaretto the night before.. Drain and set aside. In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl.

2In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 150 grams of this mixture to a small bowl and add the drained currants and the 80 grams of the nuts. Toss to combine. In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oils in a steady stream until combined. Scrape this mixture into the flour mixture. Stir with a wooden spoon or rubber spatula to combine. Add the carrots and the raisin-nut mixture; stir to combine.

3Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.

4Make the frosting: Fit a stand mixer with the paddle attachment (a hand mixer works, too). Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.

Inspired by http://www.finecooking.com/recipe/ultimate-carrot-cake