Carrot Cake

A creamy, seducing interpretation of the standard carrot cake...or may we humbly say: The best carrot cake you have ever tried!

Season: All

Preparation time: 15 min

Cooking time: 45 min

Ingredients for 1 cake (approx. 15 portions):

For the cake:

• 450 g carrots

• 100 g pecans

• 280 flour

• 240 g butter

• 300 g brown sugar

• 4 eggs

• 1 tsp baking soda

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 10 cl water

• 2 tsp vanilla flavoring

• ¼ tsp of salt

For the icing:

• 250 fresh cheese (Philadephia or St Moret type)

• 50 g icing sugar

• 60 g butter

• 1 tsp of vanilla flavoring

Preparation:

1. Preheat the oven to 180 ° C. Grate the carrots and finely chop the pecans.

2. In a bowl, sift the flour with baking soda, cinnamon, nutmeg and salt. In a bowl, mix the butter with the sugar until the mixture is creamy.

3. Add the eggs one at a time, stirring each time. Mix for 2 minutes. Add the water, flavoring and grated carrots while mixing.

4. Incorporate the flour and spice mixture in three batches while stirring, then add the pecans.

5. Pour the preparation into a cake mold then bake for 30 minutes. Let it cool on the rack.

6. In a bowl, beat the cream cheese with the icing sugar and vanilla for 2 minutes. Gradually add the butter cut into pieces then whisk vigorously to obtain a homogeneous preparation.

7. Spread the icing on top of the cake and keep it cool until ready to serve.

Nutritional values for 1 cake (approx. 15 portions):

6228 kcal | 6.2 g protein | 16 g of carbs of which 4 g is sugar | 365 g fat | 32 g fiber

CO2 Emission per portion: 9.86kg CO2 (equivalent to 28 miles in a petrol car / recipe)