“Have you seen my nose … ouupssiiie it’s in my mouth ” said Olaf … did he say that ? not sure.
Anywho, today I wanted to share with you one of my favorite cakes ever. A must-try!!!
If you are looking to make your kids eat vegetables, this is one way and my toddler here is totally down for it. On our busy schedule, we moms are always looking for fast and effective recipes and most importantly toddler friendly. Yes, make use of that time we all are missing …
Here is the recipe,
EASY CARROT CAKE RECIPE
1h preparation
30mn cooking
Carrot that cake … Happy Easter !
April 4, 2021
GROCERIES
- 2 carrots
- 1 vanilla pod
- 50g pecan nuts or walnuts
- 6cl vegetable oil
- 1 tsp cinnamon OR 30g of orange zest
- 1 pinch of salt
- (opt) 2 pinch ginger powder OR cardamom powder OR nutmeg
- (opt) 1 slice pineapple
DRY INGREDIENTS
- 125g flour
- 120g brown sugar
- 1 tsp baking powder / soda
- 60g icing sugar
vanilla powder or extract
DAIRIES
- 2 eggs room temp
- 40g soft unsalted butter
- 6 cl cold cream
- 150g cream cheese or mascarpone
Preheat the oven at 180°C – Adjust the temperature depending on your oven
- roast the pecan nuts 5mn waiting: 5mn
Spread 50 g of pecan nuts on a baking pan and bake it for 5mn.
Take the pecan nuts out of the oven and let it cool, then chop coarsely
- THE CAKE : baking :25mn waiting: 30mn
Peel,wash then grate the carrots, really thinly , it will make the cake fluffy. (opt)Cut the slice of pineapple into small pieces.
- Mix flour, baking powder or soda, salt, cinnamon or orange zest and (opt) the ginger powder in a bowl.
- Beat the eggs with the brown sugar in another bowl until the mixture whitens
- split the vanilla pod in length, get the seeds and add it to the previous mixture. Stir in oil while whisking until the preparation becomes creamy
- add the dry mixture , and stir it in well with a spatula
- add the grated carrots, the pieces of pineapple and the chopped pecan nuts, mix
- butter generously your cake tin or muffin trays and poor in the preparation
- bake it for 20 to 25mn, then take the cake out of the oven and let it cool for 30mn
3. THE CREAM:
- In a bowl put 30g butter, cream cheese or mascarpone, vanilla extract, confectionary sugar and give it a whisk
- With a hand mixer whip up the chilled cream to get whipped cream
- Gently mix the 2 preparations
- Save in the fridge until cake is completely cold
- Spread generously around
- Little extra: decorate with walnuts or Raspberry like I did
And voilà, Bon appétit!
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