Okay, seriously, this is probably one of the most delicious carrot cake I’ve ever made and tasted. This recipe is inspired from this blog.
The Ingredients (for about 8 people, in a round high-sided tin)
– 275g carots– 175g almond powder
– 50g pecan nuts
– 4 eggs
– 80g flour
– 140g brown sugar
– 1 pack of baking powder (11g)
– ½ ts salt
– 1 lemon (organic if possible)
– 1 ts cinnamon
– 1 ts ginger powder
– 50g pecan nuts
– 4 eggs
– 80g flour
– 140g brown sugar
– 1 pack of baking powder (11g)
– ½ ts salt
– 1 lemon (organic if possible)
– 1 ts cinnamon
– 1 ts ginger powder
– a few drops of bitter almond liqueur (yummy)
– some butter for the mold
– some butter for the mold
The Recipe
1. Beat the egg yolks with the sugar until it becomes foamy.
2. Add the lemon zest, the flour, salt, baking powder, almond powder and the pecans, spices and grated carrots, and lemon juice.
3. Whisk the eggwhites until stiff and add them to the mix.
4. Butter the mold and pour the mixture in.
5. Bake at 180° C for 50 minutes / 1 hour.
The Icing
Whisk 50g of soft butter (not melted) with 150g of icing sugar and the juice of 1 lemon.
Add 100g of cream cheese such as Philadelphia. Beat for a few minutes with an electric whisk. Spread it out on the cake, and put it in the fridge for about 12 hours. This icing will stay soft, and the cake will have to be stored in the fridge.