Nutrition Facts
6 servings
6
Easter Carrot Cake Recipe
A carrot cake recipe. Photo credit: Catherine Madani.
For the carrot cake
2 Egg
30 Cane sugar
40 sunflower oil
140 Grated carrot
170 Type 55 flour
8 Baking powder
50 Roasted hazelnut
For the frosting
150 cream cheese
35 Butter
25 Powdered sugar
Directions
1
Start by buttering and flouring your cake pan, making sure to tap it to remove any excess flour. Preheat your oven to 170°C.
2
In the bowl of a mixer fitted with a whisk, whisk the eggs and sugar until creamy. Start mixing gently, then increase the speed once the eggs are combined with the sugar.
3
When the volume has doubled and the mixture appears smooth to the eye, pour in the oil in a steady stream.
4
Warm the white hazelnut spread in the microwave for 1 minute, then pour it into the machine while slightly reducing the speed.
5
Stop the mixer, remove the bowl, then add the grated carrots and incorporate them using a spatula.
6
Finish by adding the sifted flour and baking powder, then the chopped hazelnuts.
7
Pour 350 g of batter into molds and bake for about 35 minutes at 170°C.
8
Once baked, remove the cake from the oven, unmold it onto a wire rack, and let it cool.
9
To finish, in the meantime prepare the icing. Place all the ingredients in the bowl of the mixer fitted with the whisk, then mix at medium speed until a smooth and homogeneous mixture is obtained. The butter must have a soft texture for perfect incorporation.
Ingredients
For the carrot cake
2 Egg
30 Cane sugar
40 sunflower oil
140 Grated carrot
170 Type 55 flour
8 Baking powder
50 Roasted hazelnut
For the frosting
150 cream cheese
35 Butter
25 Powdered sugar
Directions
Directions
1
Start by buttering and flouring your cake pan, making sure to tap it to remove any excess flour. Preheat your oven to 170°C.
2
In the bowl of a mixer fitted with a whisk, whisk the eggs and sugar until creamy. Start mixing gently, then increase the speed once the eggs are combined with the sugar.
3
When the volume has doubled and the mixture appears smooth to the eye, pour in the oil in a steady stream.
4
Warm the white hazelnut spread in the microwave for 1 minute, then pour it into the machine while slightly reducing the speed.
5
Stop the mixer, remove the bowl, then add the grated carrots and incorporate them using a spatula.
6
Finish by adding the sifted flour and baking powder, then the chopped hazelnuts.
7
Pour 350 g of batter into molds and bake for about 35 minutes at 170°C.
8
Once baked, remove the cake from the oven, unmold it onto a wire rack, and let it cool.
9
To finish, in the meantime prepare the icing. Place all the ingredients in the bowl of the mixer fitted with the whisk, then mix at medium speed until a smooth and homogeneous mixture is obtained. The butter must have a soft texture for perfect incorporation.
Notes
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