Sometimes I am completely deluded. The upshot is that I am completely aware that I am deluded (just so you know I’m not crazy) but I just choose to ignore my awareness. One such instance where I delude myself is when I make or order desserts or cakes with any sort of fruit or vegetable in it, I convince myself that I’m being healthy and making a good choice. Surely ordering the berry tart is better than ordering the chocolate éclair right?….yes yes, I hear you all scoffing, wagging your finger at me telling me that they still have a crap load of fat and sugar, blah blah blah. As I said, I am aware I just choose to ignore.
So today we’re taking a break from chocolate and I’m bringing you the lightest, moistest (is that a word?) carrot cake going around. Boring you say? Been there, done that. Stick with me here. This recipe is from Rose Bakery in Paris, one of my favourite cafe’s in Paris and this carrot cake put them on the map in Paris – I’m serious. You see, Parisians haven’t really encountered desserts with vegetables in it before but when they tried Rose Bakery’s carrot cake they absolutely couldn’t get enough. It’s always the first cake to sell out in their café’s so you have to get in early if you want to nab one. But you don’t have to travel all the way to Paris to get one, you can now make if for yourself.
It’s got a mountain of carrot in it so I’m sure it would also be contributing to one of your 5 daily serves veggies…see I told you – healthy.
Best ever carrot cake
Recipe says to use a 23cm tin however I made 8 little loaves and a small bundt cake from this recipe.
What you need:
- 4 eggs
- 225g (1 cup) caster sugar
- 300ml (1 ¼ cup) sunflower oil
- 4-5 medium carrots, finely grated
- 300g (2 cups) plain all-purpose flour
- 1 tsp ground cinnamon
- 1 rounded tsp baking powder
- ½ tsp bicarb soda
- ½ tsp salt
- 150g (1 ½ cups) walnuts, finely chopped
- 125g (1/2 cup) unsalted butter, softened
- 250g (1 cup) cream cheese
- ½ tsp vanilla extract
- 50 – 75g (1/2 – ¾ cup) icing sugar – depending on how sweet you like it
What to do:
Grease your pan and line the bottom with greaseproof paper
Preheat the oven to 180C/350F
In a stand mixer with the beater attachment, beat the eggs and sugar together until light and fluffy (this will take a few mins). Drizzle in the sunflower oil and beat for a few more mins.
While eggs and sugar are beating, in a medium bowl sift in the flour, cinnamon, baking powder, bicarb of soda and salt.
Into the wet mixture, fold in the carrot and then the flour mixture and then finally the walnuts.
Pour the batter into the prepared tins and if bake for 45 mins if baking in the 23cm tin. If doing smaller versions like my mini-loaves, they only took 20 mins so adjust for different sized tins. They are ready when a skewer inserted comes out clean.
Take the cake out of the oven and let cool in the tin completely before icing.
To make the icing in a stand mixer or with a hand-held mixer, beat together the butter and cream cheese. Once smooth, add the vanilla extract and finally the icing sugar. Add the sugar gradually and taste as you go so you are able to reach your desired sweetness level. Ice the cake.