GOD SAVE THE CAKE

CARROT CAKE  RECIPE

Before becoming an American classic, carrot cakes probably came from Central Europe. The first immigrants imported the recipe in America. The recipe evolved and it was in the 1960's that it started to be topped with Philadelphia cream cheese frosting.

Preparation : 40 mn

Cook : 20 to 30 min  (muffin tin Ø 6cm ) or 45 min (cake tin)

INGREDIENTS :

For the cake :

4 eggs

225g sugar

300 ml sunflower oil

4 finely grated carrots ( medium )

finely grated zest of 1 orange (optional)

300 g flour

1 rounded tsp baking powder

1 tsp cinnamon

1 tsp mixed spices or ginger 

½ tsp baking soda

½ tsp salt

150 g chopped walnuts 

For the frosting :

125 g butter

250 g cream cheese (Philadelphia for example)

½ tsp vanilla extract

50-75g icing sugar (depending on sweetness preference )

METHOD :

1) Preheat the oven to 180°

2 ) Beat the eggs and sugar until they are light anf fluffy.

 

3) Pour in the oil little by little and beat for a few more minutes.

4) Fold in the gratted carrots (mix gently), the zest of an orange and then the flour with cinnamon, mixed spices, baking powder, baking soda and salt.

5) Finally, fold in the walnuts.

6) Pour the mixture into the tin and bake for about 20mn or until a knife inserted in the centre comes out clean.
 

 

7) To make the icing, beat butter with cream cheese and add vanilla extract and icing sugar in a bowl until the mixture is smooth.

ENJOY WITH A CUP OF TEA  ;-)