Ingredients
For this recipe you will need:
- 170g of sweet butter Beurrerie Échiré
- 240g of flour
- 150g sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ginger
- 1/2 tsp nutmeg
- 2 big eggs
- 1 tsp vanilla extract
- 1 tablespoon lemon
- 60 ml of semi-skimmed Échiré milk
- 140g finely grated carrots
For the frosting:
- 50 g of soft butter Beurrerie Échiré
- 200 g icing sugar
- 100 g creamy fresh cheese (Philadelphia or St Morêt)
- 1 pinch of salt
Carrot cake ripped
Passionate amateurSugar
1h30
50 minutes
Instructions:
- Preheat your oven to 180 ° C.
- In a bowl, beat the eggs, then add the flour, sugar, baking soda, salt, vanilla and spices.
- Gradually add the milk and the tablespoon of lemon to the mixture. Mix.
- In a saucepan, melt the butter over medium heat.
- Pour the butter into the mixture and stir.
- Grate the carrots and cut them into small pieces then add them to the mixture.
- Pour the mixture into a previously buttered cake tin and bake for 45-50 minutes, or until a knife inserted in the centre comes out clean.
For the frosting:
- In a bowl, mix the softened butter and cream cheese. Add the icing sugar and salt. The icing should be thick and easy to spread.