55 min

Carrot Cake

Name: Carrot Cake
Prep time: 25 min
Cook time: 30 min
Yield: 4
Ingredients: x 3.00 Eggs; 6.00 oz Charentes-Poitou Butter PDO; 6.00 oz Caster Sugar; 5.00 oz French Carrots; 2.00 oz Grenoble Walnuts and Périgord Walnuts PDO; 0.50 sachet Baking powder; 0.50 teaspoon Cinnamon; 0.50 teaspoon Ground ginger; 1.00 pod Tahitian Vanilla; 1.00 pinch Salt; 5.50 oz Cream Cheese; 1.00 oz Soft Butter; 3.00 oz Powdered sugar; A few walnut kernels & candied orange peels

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
Eggs x 3
Charentes-Poitou Butter PDO

6 oz See the article
Caster Sugar 6 oz
French Carrots

5 oz See the article
Grenoble Walnuts and Périgord Walnuts PDO

2 oz See the article
Baking powder 0.50 sachet
Cinnamon 0.50 teaspoon
Ground ginger 0.50 teaspoon
Sauces & condiments

Tahitian Vanilla

1 pod See the article
Salt 1 pinch
For the glaze
Cream Cheese 5.50 oz
Soft Butter 1 oz
Powdered sugar 3 oz
A few walnut kernels & candied orange peels

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Preparation

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.