Carrot Cake (ou gâteau à la carotte)
A moist and generous carrot cake flavored with spices, topped with a creamy cheese frosting, perfect for a comforting autumn treat.
Equipment
- oven
- Mixing bowl
- whisk
- Cake Pan
- grater
- Cooling Rack
Ingredients
Cake
- 70 g flour
- 60 g hazelnut powder
- 70 g almond powder
- 1 packet baking powder
- 2 units eggs
- 100 g brown sugar
- 25 g hazelnut oil
- 25 g sunflower oil
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 pinch flower salt
- 250 g carrots peeled and grated
- 40 g pecans chopped
Frosting
- 70 g soft butter
- 35 g powdered sugar
- 150 g Philadelphia cheese
- 25 g honey
- 30 g pecans
- 30 g pralin
Instructions
Cake
- Preheat your oven to 170 degrees.
- Pour flour, hazelnut powder, almond powder, ground cinnamon, ground ginger, and baking powder into a mixing bowl. Mix.
- In another bowl, whisk the eggs with brown sugar until the mixture becomes frothy.
- Incorporate this mixture into the previous mix.
- Add the oils and flower salt.
- Add the peeled and grated carrots, and finally the pecans. Mix gently until you have a homogeneous mixture.
- Pour into a pre-greased cake pan and bake for about 45 minutes.
- Let cool on a rack.
Frosting
- Mix the butter with powdered sugar until you have a smooth mixture.
- Add honey and Philadelphia cheese, mix again.
- Chill in the refrigerator for 30 minutes.
- Spread over the top of your cooled cake.
- Place pecans on top of the frosting.
- Sprinkle with pralin.
Notes
This cake is perfect for autumn gatherings and can be stored in the refrigerator for a few days.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 4mgIron: 6mg
Tried this recipe?Let us know how it was!