I've worked a lot on this one, usually carrot cakes are a bit too heavy/buttery for me,
I can't eat it all without filling a bit sick.
My recipe contains no butter and no oil and a lot less flour than the usual one, it's a lighter cake,
with a surprisingly smooth texture, a bith firmer than the usual one
but with as much or more flavour in it.
This recipe is one of my favourite, that's why I did it for my birthday :)
We went on a little road trip for Thanksgiving, we brought it with us :)
- Me : My cake is so cute -
- Him : My Poupoule is so cute (Poupoule is my nickname) -
For 8 to 10 people
You will need :
for the cake
4 oz of brown sugar (120gr)
2/3 cup of flour (80gr) de farine
1tsp of baking powder
-5gr-
1/2 cup + 2 tbsp of almond meal, grounded almonds (80gr)
4 eggs
10.5 oz of carrots (300gr)
- 5 to 6 carrots -
3 tbsp of lemon juice
1/2 lemon zest, grated
1.5 oz of coarsely grounded nuts (40gr)
3tsp of ground ginger
3tsp of cinnamon
1/2 tsp of salt
for the icing
3.5 oz of creamcheese (100gr)
2tsp of lemon juice
1/2 lemon zest, grated
4 to 5 tbsp of confectionner's sugar (powdered)
Prepare the carrots
Rinse, peel and grate the carrots
put them in a bowl with lemon juice, salt and half of the sugar
- 1.7 oz / 50gr of sugar -
Put in in the fridge for at least 1 hour
Prepare the nuts
Blend them coarsely and add a hint of salt in it, set aside
turn the oven on at 420°F
Prepare the cake
Beat the eggs with what is left of sugar in a bowl for at least 3 minutes, it has to be foamy
In another bowl, stir the flour and the baking powder, make a well in it and stir in the eggs+sugar mix
Stir by hand until smooth and stir in the almond powder, the spices and the lemon zest
Stir for at least 2 more minutes, the dough has to be soft
Finally, stir in the carrots and the nuts
- 1st: eggs and sugar, 2nd: added flour and almond, 3rd: added nuts and spices -
Pour everything to fill your buttered mold at 3/4
Cook approximatively 45 minutes
Check the cooking by inserting a smooth and clean knife in the middle, if it gets out clean, it's cooked!
Creamcheese and lemon icing
Soften the creamcheese with your electric beater at low speed for 2 minutes,
add in the lemon juice and the zest, keep mixing at low speed
Add in the sugar, spoon by spoon, you can go up at medium speed,
it must be thick enough, but soften enough to be spread
Keep it in the fridge until use !
Bon appetite :3
