Carotte Cake for the winter

Hey, today we are going to do a small and easy to make cake,it’s perfect during this winter period (here in Paris it’s * % $ weather!!!!) the famous tadaaaaa (as we say in french) the carotte cake.

 

The story concerning its origin are a divergent, today we think it was created by Anglo-Saxon countries, it would seem that this nice orange cake comes by way from Sweden. It having popularized  during the World War II (because of rationing), I would not pronounce to know who is the happy creator of it delicious cake.

 

It is a very simple recipe and which does not take a lot of time. I prefer to make it)on 2 floors, what requires  to have either twice the same mold, or to cook the 2 levels in two time in the same flat. You could ask me why to do that. Well because it allows to make a layer of sugar frost between the two layers of cake and so to obtain a note of freshness .
mister_fourchette_horizontal_01

 

Ingredients (for 8 people):

-12.3 oz of carrots 130 g of soft butter

– 0.8 oz of soft butter to butter your mold

– 3.5 oz from sugar to powder

– 5.2 oz of brown sugar

– 3 eggs

– 2.5 oz of walnut (or nut of pecan or macadamia makes as you prefer)

– 7.7 oz of all purpose flour

– 3 tsp of chemical yeast

– 1 tsp of salt

– 1 tsp of cinnamon in powder

– 1 tsp of baking powder

– 1 tsp of powder ginger

 

For the icing sugar frosting :

– 4.2 oz of typical soft cream cheese like Philadelphia

-2.6 oz of confectionned sugar

– 2.1 oz of unsalted butter

– 1 bag of vanilla sugar

– the juice and the zest of 1/2 lemons

 

Baking :

Then we peel carrots and after we grate them. In a big bowl, we whip butter, sugar, brown sugar until obtain a creamy mixture. We add eggs (the ideal is to know how to break eggs with a single hand that always impresses friends when i make it) and we re-whip all this.

 

At this moment, we add carrots and crushed walnuts, and we re-whip. Then we pass in a sieve, the flour, the yeast, the bicarbonate, the cinnamon, the salt and the ginger. Once the powderis sieve,we have to incorporate it into our dough and to whip last time (yes this recipe which makes arms if you have no robot).

It’s time to put in the oven in 350 °F  approximately between 40 minutes, be sure that the cake is not too cooked (push the point of a knife it has to stand out wet but clean).

 

For the frosting, we mix the confectionned sugar, the soft cream cheese, the butter cut in dice, and the lemon juice in a bowl and we whip all this strongly until the obtaining of a smooth and brilliant cream. We reserve the froting into a fridge while waiting for the end of the cooking of cakes.

 

When the 2 cakes are ready, we turn out all this and we spread generously the top of the first cake. Once this made we put the second cake on the frosting and we frost it again. If you have enough glazing you can decorate the cake with a piping bag, or do like me, I added on the top of the cake some roasting and of caramelizing walnuts.

Here is the very simple cake, that throws(casts) it and which it more has this small a little bit trendy side which I like.

 

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