Carrot cake

4 pers.
10 min
40 min
Carrot Cake

Ingredients for :

4 people
Buttermilk Paysan Breton
10 cl Buttermilk
Brown sugar
100 g Brown sugar
Powdered sugar
20 g Powdered sugar
2 Units Carrots
2 Units Eggs
Sunflower oil
6 Dessert spoons Sunflower oil
140 g Flour
Baking powder
1 Bag Baking powder
Fresh ginger
1 Unit Fresh ginger
1 Tub Cinnamon
UHT Cream 30%
2 cl UHT Cream 30%

Method :

  1. Pour the eggs and sugar into a big bowl.
  2. Whisk until the mixture is frothy.
  3. Pour in the flour, baking powder and spices. Always mix with a whisk until you get a smooth, lump-free mixture.
  4. Add the oil, 10cl of liquid cream and the grated carrots, then mix.
  5. Pour into a cake tin.
  6. Preheat your oven to 180 ° C and bake for 35 to 40 minutes.
  7. Let the cake cool completely before unmolding.
  8. Mix the Madame Loïk Plain Whipped Cheese in a salad bowl with a little liquid cream to obtain a smooth and creamy texture.
  9. Add the powdered sugar.
  10. Cover the cooled cake with this frosting.

Paysan Breton tip

Grate the carrots finely if you want a fine and refined cake. Take a large-hole grater if you prefer cakes with a more rustic appearance.

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