Yuzu Carrot Cake Recipe

Discover a soft, light and deliciously fragrant yuzu carrot cake. This cake combines the natural sweetness of carrots with the fresh acidity of yuzu, a Japanese citrus fruit renowned for its unique lemon-tangerine aroma. The result is a balanced, fresh and gourmet dessert, perfect for surprising your guests or accompanying a cup of tea.

Prep Time

20 minutes

Cooking Time

45 minutes

Servings

8

Ingredients

• 200 g wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon gingerbread spice mix
• 1 teaspoon of grated ginger, pureed
• 120 ml rice bran oil
• 2 egg yolks
• 250 g grated carrots
• 60 g crushed harlequin walnut kernels
• 40 g golden raisins
• 40 g black currants
• 1 tablespoon yuzu zest (finely chopped)
• 1 tbsp. cooking sake
• 80 g sugar (adjust to taste)
• 2 whole eggs
• 100 g Philadelphia cream cheese
• 50 g unsalted butter, softened
• 40 g powdered sugar
• 15 ml yuzu juice

Directions

1. Blanch the grapes. Then, once dried, soak them in mirin and amazake for several hours beforehand.
2. In a large bowl, whisk together the whole eggs, egg yolks, and sugar until the mixture becomes frothy.
3. Add: rice bran oil
4. Add: flour, baking powder, baking soda, gingerbread spice mix.
5. Add: the grated carrots, chopped walnuts, raisins (golden + currants), grated ginger, and yuzu zest.
6. Mix again with a spatula.
7. Preheat the oven to 350°F.
8. Lightly oil and flour a baking pan.
9. Pour in the batter.
10. Bake for 30 to 40 minutes, depending on your oven.
11. Check whether it is cooked by inserting a knife: it should come out clean.
12. In a bowl, pour in the Philadelphia cream cheese, add the yuzu juice and softened butter. Mix until you obtain a smooth texture. Then gradually add the icing sugar, continuing to whisk, until the frosting is smooth and creamy.