55 min
Average: 3 (2 votes)

Carrot Cake

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

Preparation time

25 min

Ingredients For

  • For the carrot cake
  • x 3
  • Butter
    Charentes-Poitou Butter PDO
  • 170 gr
  • French carrots
    French Carrots
  • Grenoble Walnuts and Périgord Walnuts
    Grenoble Walnuts and Périgord Walnuts PDO
  • 0.50 sachet
  • 0.50 teaspoon
  • 0.50 teaspoon
  • Vanilla
    Tahitian Vanilla
  • 1 pinch
  • For the glaze
  • 150 gr
  • 30 gr
  • 80 gr



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. 

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