Simply divine and so fluffy! This is the REAL Carrot Cake, a recipe directly from the United States.The Carrot cake is a very easy cake to prepare, you can make the base the day before and garnish the day, if you don’t like the frosting too much you can choose a small cake and cover it with a fine frosting in this case. remember to divide the quantity by two so that it is not very high.
fluffy carrot cake !!
Ingrédients
iNGREDIENTS FOR CAKE :
- 250 g Carrot
- 175 g Almond powder
- 50 g Pecan nuts
- 25 g Cranberries
- 4 Oeufs
- 75 g Flour
- 175 g Brown sugar
- 175 g Brown sugar
- 1/2 tsp Salt
- 1 Lemon
- 1 tsp Cinnamon
- 1/2 tsp Ginger powder
- 1 pinch Four spices
- 20 g Butter
Icing cream ingredients :
- 50 g Soft butter
- 100 g Creamy fresh cheese
- 200 g Icing sugar
- 5 drop Lemon flavor
Instructions
- In the bowl of a food processor, stir the egg yolks and sugar until they turn white and become frothy.
- Add the finely grated lemon zest, then the flour, salt, ground almonds and chopped pecans, spices. Operate the robot by blows to mix everything well.
- Then add the very finely grated carrots and finally the lemon juice, mix for a few more moments with the robot to homogenize everything (the dough being quite compact, it is better to do all these operations with a robot, but you can also work by hand ). Add the dried cranberries last.
- Whisk the egg whites and gently incorporate them into the previous preparation.
- Generously butter a missed pan (if possible with a removable bottom, and preferably a cake pan). Pour the preparation into it. Bake and cook at 180 ° C for 40 to 50 minutes (depends on the ovens ...). When the cake is cooked, unmold it on a wire rack and let it cool completely.
- Work the soft butter with the icing sugar and the lemon extract. Add the cream cheese. Whisk a little to homogenize everything, but not too long, so as not to make the preparation too liquid. Spread the frosting on the carrot cake and allow to harden in the refrigerator at least 12 hours before tasting. Note that Cream Cheese frosting is always softer than ordinary egg white frosting