For 6 people (mold 18 cm)


For the Cream Cheese Glaze:

50 g sweet butter
150 g cream cheese (philadelphia style)
1 teaspoon liquid vanilla

For the Carrot Cake:

110 g flour
50 g brown sugar
50 g of blonde vergeoise
2 teaspoons of cinnamon
1/2 teaspoon of “5 spices”
1/2 teaspoon salt
1/2 teaspoon of baking soda
1/4 a sachet of baking powder
1 teaspoon liquid vanilla
135 gr carrots
110 g sunflower oil
2 eggs

Le Carrot Cake de Julie

About the volunteer

Me it’s Julie, I was born in Toulouse, but I have Vietnamese and Chinese origins.
I am a student in Master 2 Business Development at TSM. I was a volunteer at ESN Toulouse, and responsible for the travel pole for a year and a half.
I had the chance to do a semester abroad in the Netherlands in Nijmegen, it was a memorable memory, I loved it.

About the dish

What is Carrot Cake?
At first glance, this dessert may seem strange. of the
carrots in a dessert ?! It is a sweet pastry from the US, well known for its famous cream cheese frosting.

How did you hear about this dish?
During a trip to the USA, having family there, I tasted lots of cakes!

Who makes this dish best?
No one around me can really do it! So, it’s me.

Why did you choose to present this dish?
I love baking, it’s my favorite pastime!
The list of ingredients may seem very long, but the game is not worth the candle!

Recipe steps

For the Carrot Cake:

  1. Mix flour, spices, bicarbonate, salt, yeast, sugar and vergeoise
  2. Add the eggs, oil and vanilla, mix
  3. Peel and grate the carrots. Add them to the preparation, and mix well
  4. Preheat the oven to 180 ° C
  5. Butter and put parchment paper in the mold, then pour the dough in the latter
  6. Bake for 25 minutes
  7. To keep the softness, directly after removing from the oven, unmold the cake and cover with cling film
  8. Wait for it to cool in order to proceed with the dressing of the cream cheese (approximately 4 hours)

For the Glaze:

  1. Soften the butter without making it too liquid
  2. Add the icing sugar and liquid vanilla, mix.
  3. Add the cream cheese
  4. Using a maryse, spread the frosting over the cake
  5. Keep cool for at least 2 hours, for the icing freezes
  6. Take the cake out of the fridge 10 minutes before tasting