A creamy, seducing interpretation of the standard carrot cake...or may we humbly say: The best carrot cake you have ever tried!
Season: All
Preparation time: 15 min
Cooking time: 45 min
Ingredients for 1 cake (approx. 15 portions):
For the cake:
450 g carrots
100 g pecans
280 flour
240 g butter
300 g brown sugar
4 eggs
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
10 cl water
2 tsp vanilla flavoring
¼ tsp of salt
For the icing:
250 fresh cheese (Philadephia or St Moret type)
50 g icing sugar
60 g butter
1 tsp of vanilla flavoring
Preparation:
Preheat the oven to 180 ° C. Grate the carrots and finely chop the pecans.
In a bowl, sift the flour with baking soda, cinnamon, nutmeg and salt. In a bowl, mix the butter with the sugar until the mixture is creamy.
Add the eggs one at a time, stirring each time. Mix for 2 minutes. Add the water, flavoring and grated carrots while mixing.
Incorporate the flour and spice mixture in three batches while stirring, then add the pecans.
Pour the preparation into a cake mold then bake for 30 minutes. Let it cool on the rack.
In a bowl, beat the cream cheese with the icing sugar and vanilla for 2 minutes. Gradually add the butter cut into pieces then whisk vigorously to obtain a homogeneous preparation.
Spread the icing on top of the cake and keep it cool until ready to serve.
Nutritional values for 1 cake (approx. 15 portions):
6228 kcal | 6.2 g protein | 16 g of carbs of which 4 g is sugar | 365 g fat | 32 g fiber
CO2 Emission per portion: 9.86kg CO2 (equivalent to 28 miles in a petrol car / recipe)