Carrot Cake

Carrot cake
Discover this delicious, comforting dessert; a guaranteed winner for winter evenings.

  • 125g of butter
  • 187g of oil
  • 300g of sugar
  • 200g of eggs (3/4 eggs depending on size)
  • 62g of semi-skimmed milk
  • 312g of flour
  • 12.5g of baking powder
  • 187g of grated carrots
  • 18g of 4 spices
  • 200g of cream cheese
  • 125g of whole liquid cream
  1. Melt the butter in a saucepan. Once it is melted, add the oil.  In a mixer, beat the eggs and sugar together until the mixture turns white. Add the milk and whisk again.
  2. Stir the flour, baking powder and melted butter in with the oil. Whisk again at medium speed.
  3. Add the 4 spice mixture and most of the grated carrots (keeping a little to the side for the finishing touch)  Whisk again.
  4. Grease a cake tin. Pour the uncooked cake mixture into it and bake for about 50 min at 170 ° C. Remove from oven and let the cake cool.
  5. For the icing, whip the liquid cream with the cream cheese in a mixer until you obtain a firm and thick cream. Spread an irregular layer on the cold cake then sprinkle the left-over grated raw carrot on top. Store in fridge until ready to serve.


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