In French: carrot cake and cream cheese frosting. If it is a dessert, with carrot and cheese !!!! The man looked at all this with worried eyes before planting his fork there and approving the recipe!
This is the first time I tried a carrot cake to change the "salted" carrots a bit and I must say that I am quite happy with the result: the cake is very soft and full of flavors and the glaze is really perfect: it stays well but It continues to melt and is also very white. If you've never tried a carrot cake, you won't be disappointed!
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: one time
portions: 6 people
For the carrot cake:
- 4 egg
- 225 g powdered sugar
- 25 cl olive oil
- 1.5 c. coffee vanilla extract
- 300 g flour
- 1/2 chemical yeast
- one c. coffee cinnamon ground
- one c. coffee ginger ground
- 1/2 c. coffee nutmeg grated
- 350 g carrot grated
- 100 g pecan nut chopped
For cheese frosting:
- 60 g Butter soft
- 220 g fresh cheese Preferably Philadelphia, otherwise, type St Môret
- 200 g powdered sugar
- one c. coffee vanilla extract
- one enthusiasm lemon finely grated
Beat the eggs and sugar until the mixture turns white and becomes foamy. Add the oil and vanilla extract, mix well.
In another bowl, mix the flour, baking powder and spices. Gradually add the flour mixture to the egg mixture, beating well. Add finely grated carrots and chopped nuts.
Bake at 180 ° C for 30 minutes. A knife caught in the cake should come out dry. At the exit of the oven let cool on a rack.
Prepare the glaze: beat the soft butter and cream cheese in a bowl until the mixture is smooth.
Gradually add the icing sugar while continuing to beat. Finish the glaze by incorporating the vanilla extract and lemon zest.
When the carrot cake is cold, frost the top of the cake and decorate as you wish. For me, the crunchy hazelnut on the sides of the cake, the nuts and the orange zest on the top, the goal was to make a small carrot, but according to the man, it looks like everything except a carrot (He really isn't zentil with me !).
If you make a cake higher, do not hesitate to cut it in half and put a little glaze between the two layers, it will be even more delicious 😉