carrot cake

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carrot cake

carrot cake

carrot cake
carrot cake

Number of persons

75 g butter (at room temperature)

250 g caster sugar

3 eggs

300 g flour

2 spoons of baking powder

1/2 teaspoon salt

1/2 teaspoon powdered cinnamon

15 cl stirred yoghurt

350 g carrot, finely grated

100 g chopped walnuts (or hazelnuts, almonds, etc.)
For glazing

25 g butter (at room temperature)

75 g icing sugar

1/2 teaspoon powdered cinnamon

150 g cream cheese (Mascarpone...)

Total Time: 2 h
Preparation: 1 h
Cooking time: 1 h

Preheat the oven to 190°C (thermostat 6-7).
In a bowl, mash the butter with a fork.
And add the sugar. Knead well until well blended.
Incorporate the eggs one by one.
Sift together the flour, salt, baking powder and cinnamon, and gradually add to the previous mixture,
Stir in the carrots
Yogurt and nuts.
Butter and flour a 20 cm diameter springform pan or several small cake moulds. Pour in the dough. Bake in the oven for 1 hour (check the baking time by pushing a knife into the cake: if the tip comes out with a bit of dough stuck on it, let it bake longer). Less if they are small moulds.
Prepare the icing by mixing (by hand or with a mixer) the butter, sugar, flavour and cheese until you obtain a homogeneous cream. Keep refrigerated until ready to use.
Remove the cake from the oven. Leave to cool for 10 min, then carefully remove from the mould.
Let cool completely. Using a spatula, spread the icing on the cake.
Put in the fridge. Serve cold.

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