Tonight, I decided to make the famous carrot cake. We had tasted one during a meal at a friend’s house, and her cake had been a huge hit that day. When I opened my fridge, I saw some carrots and immediately thought of her cake! I contacted her for the recipe, which she sent me, and right away I was already making it. It is really moist and not at all heavy.

Ingredients

For the cake

– 200 g carrots

– 100 g pecans

– 340 g sugar

– 3 eggs

– 175 g flour

– 1 packet baking powder (or self-rising flour)

– 7 cl sunflower oil

For the frosting

– 200 g cream cheese

– 50 g icing sugar

– The juice of half a lemon

Preparation

Peel the carrots and grate them coarsely, then chop the pecans. Beat the eggs with the sugar until you get a very foamy mixture, then add the oil. Sift the flour with the baking powder and stir it into the batter. Finish by adding the carrots and pecans.

Butter and flour a pan, then pour in your batter. Bake at 180°C (350°F / gas mark 6) for 40 to 50 minutes.

Whisk the cream cheese with the icing sugar and lemon juice. When the cake is cold, spread this cream over the top.

Today, I made this carrot cake with mascarpone whipped cream.

Carrot Cake