Carrot Cake Butter Mochi

Preparation

1. Prepare the cake:

   1. Step 1

      Heat the oven to 350 degrees and arrange a rack in the center. Butter a 9-by-13-inch baking pan then line with parchment paper. In a medium saucepan over medium-low heat, toast the shredded coconut for about 5 minutes, stirring constantly, until it starts to become lightly golden and fragrant. Immediately scrape into a bowl to cool completely. Wipe out the saucepan.

   2. Step 2

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

   3. Step 3

      In a large bowl, whisk together the mochiko, sugar, baking powder, cinnamon, salt, ground ginger, cardamom and ½ cup/45 grams of the toasted coconut (reserve the remaining for the top). Make a small well in the center and set aside.

   4. Step 4

      To the bowl with the browned butter, add the coconut milk, eggs, vanilla and grated ginger and whisk until evenly combined. Pour the wet ingredients into the well of the dry ingredients, and whisk thoroughly until no lumps or dry pockets remain. Using a flexible spatula, fold in the grated carrots and raisins until evenly distributed.

   5. Step 5

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

   6. Step 6

      Let cool in the pan for 20 minutes, then flip it over onto a cutting board, remove the parchment and flip again onto a wire rack so the top is facing up to cool completely, 30 to 45 minutes.

2. Make the glaze:

   1. Step 7

      In a medium bowl, mix together the cream cheese, powdered sugar, lemon juice and salt, starting slowly until everything comes together, then whisking more vigorously until no lumps remain and the glaze is the texture of plain yogurt. (If the glaze is too thick, add a teaspoon of lemon juice at a time and whisk to desired texture.) Pour the glaze over the cooled cake and smooth it into an even layer, then top with the reserved toasted coconut and the chopped crystallized ginger.

   2. Step 8

      Cut the mochi into squares and serve immediately. Store any leftovers in the fridge for up to 4 days.