Cake of the week. a great American spice classic

During the night, Christmas lights and decorations appeared on the boulevards and shop windows. A little early for most of us while the season cocoon during which comfort takes precedence over celebration is still in full swing. So, to enjoy autumn to the fullest, share the recipe carrot cake it seems obvious. A combination of the sweetness of the carrots, the comforting aroma of spices and the sweetness of the blanc frosting, this moist cake has been a fixture in trendy cafes across Europe for several years.

History tells

History says that the origin carrot cake date from the Middle Ages. Because sugar was scarce, vegetables were usually turned into desserts, explains culinary columnist Olivier Pauls in Europe 1. During World War II, carrot cake was popular again, this time in England. As the war rages, the British government equips itself with a new technology: radar, which allows the Royal Air Force to bomb its opponents at night. To hide this top-secret weapon from the Germans, the Ministry of Information launched a campaign and claimed that it was the use of vitamin A-rich carrots that allowed pilots to see better in the dark. A lie that even the British public believes, marking a return to favor of carrot cake.

The secrets of his success

Nowadays, repopularized by Americans, i carrot cake most often eaten…in the form of a cake. Its texture is soft, the secret to success lies in grating the carrots, a technique that gives the dessert a pleasant chewiness. The use of verjuice is essential in this recipe, as the moist texture of this brown sugar lends a richly flavored texture to all cakes. Finally, carrot cake coated with glaze cream cheeseFresh Philadelphia-style cheese, whose creamy texture, enhanced by a hint of lemon and sugar, adds vibrancy to the tangy dessert. Perfect for a cake tea time improvised this week.

Recipe for: carrot cake

Ingredients:

For the carrot cake

• 375 g of carrots
• 300 g wheat flour
• 1 box of baking powder
• 100 g blond vergeoise
• 200 g of brown sugar
• 2 tsp cinnamon powder
• 2 tsp ginger powder
• 1 pinch of salt
• 10 kg of oil
• 4 eggs

For ice.

• 200 g of cream cheese
• 100 g of sugar
• ½ lemon
• Hazelnut kernels for decoration

The steps

Prepare the carrot

Preheat the oven to 180°C (thermostat 6). Peel and grate the carrot.

For the dough

Mix all the dry ingredients, then add the oil and carrots, stirring constantly. Then we add the eggs one by one.

Cooking

Grease the cake mold with butter and pour the mixture into it. Bake for about 40 minutes

For hail

In the meantime, prepare the icing by mixing the cream cheese, sugar and the juice of half a lemon. Freeze the icing.

Dress up and grooming

Make it up carrot cake and let it cool. When it cools down, spread the icing and decorate with walnut filling.