Carrot Cake

  • Guests 16 people
  • Preparation 25 minutes
  • Cooking 50 minutes
  • Difficulty Medium

Ingredients

Carrot cake

  1. 320 g freshly grated carrots

    250 g flour

    200 ml rapeseed oil

    150 g brown sugar

    110 g walnuts

    3 eggs

    1 orange

    2 tsp. of baking powder

    2 tsp. bicarbonate of soda

    1 tsp. cinnamon

    1 tsp. vanilla extract

Mascarpone cream

  1. 150 g Grand Fermage thick crème fraîche 30% Fat

    100 g mascarpone

    40 g granulated sugar

    zest of 1/2 orange

    1 vanilla pod

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Preparation

Carrot cake

  1. Preheat the oven to 180°C.
  2. Chop the walnuts with a cutter.
  3. Zest and juice the orange.
  4. Whisk the eggs together with the oil and brown sugar.
  5. Add the orange juice and vanilla extract.
  6. Combine the flour with the baking powder, cinnamon, bicarbonate of soda and the orange zest.
  7. Gradually add the dry ingredients to the initial mixture.
  8. Then add the grated carrot and the chopped walnuts.
  9. Carefully mix everything together.
  10. Line a 20x20cm square tin with greaseproof paper.
  11. Pour the mixture into the mould and bake for 50 mins.
  12. Once cooked, allow the cake to cool completely.

Mascarpone cream

  1. Split open the vanilla pod and remove the seeds.
  2. Whisk the mascarpone together with the cream and add the sugar, orange zest and vanilla.
  3. Mix together before setting aside in a cool place.

Assembling the carrot cake

  1. Cut the carrot cake into three layers using a serrated knife.
  2. Spread a layer of mascarpone cream onto the first layer of the cake.
  3. Top with the second layer and repeat the process.
  4. Spread the rest of the mascarpone cream on top of the final layer and smooth it out.
  5. Set aside in a cool place for at least an hour.
  6. Cut the carrot cake into 16 pieces.

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Tasting-suggestion-recipes-grand-fermage

Gourmet tips

Decorate with chopped candied orange peel and finely chopped walnuts.



To go further ...

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