This cake is famous and a classic in England and in the US. Thank you Raphaël for this precious recipe. It’s moist, perfectly spiced and the best part is the topping!
Carrot Cake
9 March 2021
: 8 to 10 people
: 15 min
: 50 min
: Easy
Put the frosting after the cake has fully cooled down.
Ingredients
- CAKE :
- 225g flour
- 1,5 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- a generous pinch of ground nutmeg (1/2 a tsp)
- 150ml sunflower oil
- 3 medium sized eggs
- 225g brown sugar
- 1 portion vanilla sugar
- grated zest of 1 orange
- 350g grated carrots
- 120g ‘crunchy’ ingredients, chopped in pieces, my favorites: 30g pistachio nuts, 30g walnuts, 30g dried apricots, 30g dried sultanas
- FROSTING :
- 250g cream cheese Philadelphia type
- 75g icing sugar
- 1 portion vanilla sugar
- grated zest of 1 lime
- juice of the same lime
Directions
- Step 1 Preheat the oven to 180°C
- Step 2 Mix in a bowl the flour, baking powder, cinnamon, ginger, nutmeg, sunflower oil, eggs, brown sugar, vanilla sugar and the grated zest of 1 orange. Add the grated carrots and the chopped ‘hard’ ingredients of your liking.
- Step 3 Place a baking sheet in a tin with a diagonal of ±20cm (or any other convenient shape) and put the mixture in the tin. Bake for 50 minutes in the preheated oven (or until a skewer comes out clean). Wait for the cake to cool down a bit before taking it out of the tin.
- Step 4 Make the frosting by mixing all ingredients. Put the frosting only after the cake has fully cooled down.
Good to know!
