Recipes, Desserts

Carrot cake

Carrot cake

For 8-10 people

Difficulty : easy

Price : medium

Preparation time : 20 minutes

Cooking time : 45min

Resting time : 1 hour

Ingredients

For the cake

  • 70 g flour
  • 60 g hazelnut powder
  • 70 g almond powder
  • 1 packet baking powder
  • 2 eggs
  • 100 g brown sugar
  • 25 g hazelnut oil
  • 25 g sunflower oil
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 pinch fleur de sel (or fine sea salt)
  • 250 g carrots
  • 40 g pecans, roughly chopped
  • 4 eggs
  • 125 g sugar
  • 125 g flour

For the icing

  • 70 g softened butter
  • 35 g powdered sugar
  • 150 g Philadelphia cream cheese
  • 25 g honey
  • 30 g pecans
  • 1 tbsp praline

Ustensils

Cake preparation

Prepare 2 hours before serving.

Preheat your oven to 170°C (338°F).

Pour the flour, hazelnut powder, almond powder, ground cinnamon, ground ginger, and baking powder into a mixing bowl. Mix well.

In another bowl, whisk the eggs with the brown sugar until the mixture becomes frothy.

Fold this mixture into the previous dry ingredients.

Add the oils and the pinch of fleur de sel (or fine sea salt).

Add the peeled and grated carrots, then the pecans. Gently mix until well combined.

Pour into your previously buttered loaf pan and bake for about 45 minutes.

Let cool on a wire rack for at least one hour.

Icing preparation

Mix the butter with the powdered sugar until smooth and well combined.

Add the honey and Philadelphia cream cheese, and mix again.

Chill in the refrigerator for 30 minutes.

Spread over the top of your cooled cake.

Place the pecans on top of the icing.

Sprinkle with praline.

Rectangular cake mold with removable bottom

More about Emma :

Emma, Casserole & Chocolat
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After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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