How To Make Carrot Cake

·         Ingredients

For the cake:

300 g grated carrots

200 g brown sugar

200 g flour

100 g raisins

80 g sweet butter

70 g almond powder

60 g of crushed nuts.

30 g hazelnut powder

2 eggs

1 C. fresh cream

the zest of an orange

1 packet of baking powder

1 C. ground cinnamon

1 pinch of ground nutmeg

1 pinch of ground ginger

For the frosting:

250 g icing sugar

1 egg white

juice of half a lemon

·         Preparation

1.    Preheat the oven th .6 (180 ° C).

2.    First, prepare the cake: in a salad bowl (or the mixer bowl), break the whole eggs, and beat them for several minutes with the sugar. Add the cinnamon, ginger, and nutmeg. Melt the butter gently and once cooled, add it to the preparation. Then add the crème fraîche. Then add the sifted flour, yeast, almond, and hazelnut powders. Mix well to obtain a homogeneous paste. Finally, add the grapes, the crushed nuts, the orange zest, and then the grated carrots (it is peeled and grated that they must weigh 300 g). Mix again until the last ingredients are wrapped in dough.

3.    Butter and flour the mold of your choice (preferably with high edges and small diameter. This will give you nicer slices during service). Pour the preparation into the mold and bake for 45 min to 1 hour.

4.    When the cake is baked (check using the blade of a knife: if the dough sticks to the blade, the cake is not yet baked, nevertheless, it is normal for it to remain a little damp), take it out of the oven, unmold it and let it cool on a rack.

5.    Then prepare the icing: whisk an egg white with icing sugar and gradually add the juice of half a lemon. You will get a white covering paste, easy to work with a whisk.

6.    When the cake is cold, pour the frosting on the top, in the middle, and gradually let it flow around the edges. Using a Maryse (flexible spatula), level the surface.

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