Carrot cake photo
55 min
Average: 5 (1 vote)

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
  • 6 oz
  • 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
  • 5.50 oz
  • 1 oz
  • 3 oz

Preparation

1

Break eggs into a bowl. Add ginger and cinnamon

2

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

3

Stir sugar into dough.
Melt butter. Set aside.
Peel and finely grate carrots. Add to dough.  

4

Crack walnuts and remove kernels.
Add melted butter to bowl. When the dough is smooth, add the walnuts and mix.  

5

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. 

6

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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