Carrot Cake Butter Mochi

Steps

Cake

1. 1

   Heat the oven to 350°F (180 °C) and arrange a rack in the center. Butter a 9-by-13-inch baking pan, then line it with parchment paper.

2. 2

   In a medium saucepan over medium-low heat, toast the shredded coconut for about 5 minutes, stirring constantly, until it is lightly golden and fragrant. Immediately scrape it into a bowl to cool completely, then wipe out the saucepan.

   Start 5-minute timer
3. 3

   In the same saucepan, heat the butter over medium heat until it bubbles rapidly. Continue cooking for 3 to 4 minutes, stirring occasionally with a wooden spoon, until the bubbles become foamy and toasty brown flecks appear. Remove from the heat, scraping the browned bits from the bottom. Pour the browned butter into a medium heat-safe bowl and let it cool slightly.

   Start 4-minute timer
4. 4

   In a large bowl, whisk together the mochiko, sugar, baking powder, cinnamon, salt, ground ginger, cardamom, and ½ cup of the toasted coconut. Reserve the remaining toasted coconut for the topping. Make a small well in the center of the dry ingredients.

5. 5

   Add the coconut milk, eggs, vanilla, and freshly grated ginger to the bowl with the browned butter. Whisk until evenly combined.

6. 6

   Pour the wet mixture into the well in the dry ingredients and whisk thoroughly until no lumps or dry pockets remain. Using a flexible spatula, fold in the grated carrots and golden raisins until evenly distributed.

7. 7

   Pour the batter into the prepared pan and spread it evenly. Bake for 1 hour 10 minutes to 1 hour 20 minutes, until the top is crackly and golden brown and the sides begin to pull away from the pan.

   Start 1-hour timer
8. 8

   Let the mochi cool in the pan for 20 minutes. Flip it onto a cutting board, remove the parchment, then flip it again onto a wire rack with the top facing up. Cool completely for 30 to 45 minutes.

   Start 20-minute timer

Glaze

9. 9

   Make the glaze by mixing the softened cream cheese, powdered sugar, lemon juice, and salt in a medium bowl. Start slowly until combined, then whisk more vigorously until smooth and lump-free, with the texture of plain yogurt. If too thick, add lemon juice 1 teaspoon at a time until it reaches the desired consistency.

10. 10

    Pour the glaze over the cooled cake and smooth it into an even layer. Sprinkle the reserved toasted coconut and chopped crystallized ginger over the top.

11. 11

    Cut the mochi into squares and serve immediately. Refrigerate leftovers for up to 4 days.