55 min

Carrot Cake

Name: Carrot Cake
Prep time: 25 min
Cook time: 30 min
Yield: 4
Ingredients: x 3.00 Eggs; 6.00 oz Charentes-Poitou Butter PDO; 6.00 oz Caster Sugar; 5.00 oz French Carrots; 2.00 oz Grenoble Walnuts and Périgord Walnuts PDO; 0.50 sachet Baking powder; 0.50 teaspoon Cinnamon; 0.50 teaspoon Ground ginger; 1.00 pod Tahitian Vanilla; 1.00 pinch Salt; 5.50 oz Cream Cheese; 1.00 oz Soft Butter; 3.00 oz Powdered sugar; A few walnut kernels & candied orange peels

With its chewy texture, crunchy walnuts and cream cheese glaze, this Carrot Cake recipe made with French ingredients is a delicious snack.

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Zubereitungszeit

25 min

Zutaten Für

For the carrot cake
Eggs x 3
Butter aus Charentes-Poitou AOP

170 gr Zum Produkt
Caster sugar 170 gr
Französische Karotten

150 gr Zum Produkt
Walnüsse aus Grenoble (AOP) und aus dem Périgord (AOP)

60 gr Zum Produkt
Baking powder 0.50 sachet
Cinnamon 0.50 teaspoon
Ground ginger 0.50 teaspoon
Saucen und Gewürze

Vanille aus Tahiti

1 pod Zum Produkt
salt 1 pinch
For the glaze
Philadelphia cheese 150 gr
Soft butter 30 gr
powdered sugar 80 gr
A few walnut kernels & candied orange peels

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Zubereitung

Break eggs into a bowl. Add ginger and cinnamon

Open the vanilla pod, scoop out the seeds and add to the bowl. Mix well.
Add flour, baking powder and pinch of salt. Mix well

Stir sugar into dough.
Melt butter. Set aside.
Peel and finely grate carrots. Add to dough.

Crack walnuts and remove kernels.
Add melted butter to bowl. When the dough is smooth, add the walnuts and mix.

Pour the batter into a buttered and floured mold.
Bake in a preheated oven at 338°F for 35 minutes. The cake is cooked when the blade of the knife comes out dry. Leave to cool, then turn out. Place on a wire rack and cool completely.

Prepare the icing: using a mixer, beat the butter with the cheese and powdered sugar. Place in a piping bag and chill until cool.
Poach the glaze over the top of the cake, decorating with walnut kernels and candied orange pieces. Serve.