carrot cake

carrot cake

It’s been a while since I made a carrot cake. There are already several recipes on the blog, here or there. It is actually the same basic recipe, that of Pierre Hermé. It’s delicious, and I’ve made it over and over for years. And then, I got a little tired, and she fell into oblivion.

It was high time to do it again!
Except that now my daughter is asking me for another type of carrot cake, more like the one she loves and usually eats in her favorite coffee shop. For having tasted it too, I admit that it is very good and completely different from what we used to eat. So I tried a new recipe for her. The cake is much richer in flavor. It contains more carrots, but also full of spices. That makes all the difference. And then it is richly garnished with pecans. The texture is also denser, closer to a cake.
Delicious !

For the icing, I opted for smoothness. I like it like that. On the other hand, my daughter expected something else, a firmer, almost crunchy icing.
Here’s a perfect excuse to do it again very quickly.

Carrot cake:

350g carrots
120g soft butter
140g brown sugar
3 eggs
160g pecan nuts
200g flour
1 packet of baking powder

1 tsp Ceylon cinnamon powder

1 tsp spice (gingerbread mix)
1 pinch of fleur de sel

Preheat the oven to 180°C.

Finely grate the carrots.

Whisk the soft butter and sugar for a long time.
When the mixture is creamy, add the eggs one at a time. Continue to whisk.

Mix 60 g of pecan nuts to obtain a powder.

Combine flour, pecan powder, baking powder, spices and salt.

Add carrots to batter. To mix together.
Add the flour mixture and the remaining coarsely chopped pecans. Mix briefly.

Pour into a greased cake pan.
Bake for about 35 to 40 minutes. Check with a wooden pick. It should come out with no uncooked pastry on it. Otherwise prolong the cooking slightly.

Let cool before unmolding onto a wire rack.
Let cool completely.

Carrot cake, frosting


55g soft butter
110 g Philadelphia (room temperature)
60g icing sugar

Whisk the butter until it has a smooth texture.
Add the philadelphia and whisk for 1-2 minutes.
Add sugar and continue beating until smooth.

Spread frosting over cold cake.

Slice of carrot cake

To finish: it is the same day that this cake is the best.
To keep it longer, it must be refrigerated because of the icing. The texture will be modified. Remember to take it out an hour before eating it.

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