Ingredients
Dough
- 450 grams (3.5 cups) all-purpose flour
- 100 milliliters (0.5 cup) warm milk
- 25 grams (0.88 ounces) fresh yeast
- 100 grams (7 tablespoons) unsalted butter, melted
- 100 milliliters (0.5 cup) vegetable oil
- 2 large eggs
- 2 egg yolks
- 100 grams (0.5 cup) granulated sugar
- 2 tablespoons granulated sugar
- 1 teaspoon honey
- 100 grams (1 medium) carrots, finely grated
- 100 grams (3.5 ounces) white chocolate, finely chopped
- 250 grams (1.7 cups) light raisins
- 1 teaspoon almond liquor
- 1 lemon or orange, zest grated
- Pinch of salt
- 0.33 teaspoon ground cinnamon
- 0.33 teaspoon ground nutmeg
- Vanillin, to taste
Glaze
- 200 grams (1 cup) granulated sugar
- 100 milliliters (0.5 cup) water
- 10 grams (1 tablespoon) gelatin
- 50 milliliters (0.25 cup) water
- 1 teaspoon lemon juice
- Vanillin, to taste
Equipment
- Mixing Bowls
Essential for combining ingredients efficiently; opt for different sizes to manage various mixtures easily.
- Electric Mixer
Speeds up the whipping process; ensure you have both whisk and paddle attachments for versatility.
- Grater
A fine grater works best for shredding carrots and zest, ensuring even texture in your cake.
- Loaf Pans or Cake Molds
Choose sturdy, non-stick pans for even baking; lightly grease them to prevent sticking.
- Measuring Cups and Spoons
Accurate measurements are crucial in baking, so invest in a reliable set.
- Kitchen Towel
Useful for drying raisins and covering dough during rising phases.
- Thermometer
Monitor your syrup temperature precisely for perfect glaze consistency.
- Microwave
Handy for quickly melting gelatin for the glaze.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Servings
Variations
Faq
- Why isn’t my dough rising?
Make sure your yeast is fresh and the milk isn’t too hot, as extreme temperatures can kill the yeast.
- Can I use dried yeast instead of fresh yeast?
Yes, you can substitute with dried yeast; use about one-third the amount of fresh yeast.
- How do I know if my cake is done?
A skewer inserted into the center should come out clean, and the cake should be golden brown on top.
- What’s the best way to store the leftover cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- How can I prevent the raisins from sinking to the bottom?
Toss the raisins in a bit of flour before adding them to the batter to help them stay evenly distributed.
- Can I prepare parts of this recipe in advance?
Yes, you can prepare the dough and let it rise overnight in the fridge, bringing it to room temperature before baking.