Hello friends,
Today, I’m going to state the obvious: I’m finally sharing a recipe for something that truly deserves the spotlight—carrot cake! And most importantly, I need to correct a significant oversight on the blog!
It’s been a long time…
I have to confess something to you… I struggle with the unconventional use of vegetables in desserts. Let me explain! When I see a chocolate cake that includes zucchini, it doesn’t entice me. Perhaps this is why I’ve hesitated to embrace the idea of carrot cake until now.
It seems silly because I actually have several recipes in that vein, like my pumpkin pie, the pumpkin chocolate chip brioche babka, and the butternut squash brioche shaped like a pumpkin. And I absolutely love these recipes.
As I was saying, this is quite a ridiculous mental block…
Why I made this carrot cake today
So, you may be wondering what changed my mind… Well, it was simply a request from a client—De Buyer, to name them—and it’s hard to say no to that! Plus, I thought it might be a shame to miss out on this quintessentially American recipe that has stood the test of time!
Much like the cinnamon rolls that I adore!
The origin of carrot cake
Carrot cake is now a classic in Anglo-Saxon pastry, cherished for its moistness and aromatic depth.
However, its origins date back several centuries. As early as the Middle Ages in Europe, carrots were used in desserts as a natural sweetener because sugar was rare and expensive. The natural sweetness and moisture of the carrot lent tenderness and a gentle sweetness to the batter.
The concept of carrot cake evolved over time, particularly in Northern European countries, and became popular in the United Kingdom during World War II when sugar rationing encouraged the use of naturally sweet vegetables in baking. It’s often the food shortages that spur creativity!
It wasn’t until the 1960s and 70s in the United States that carrot cake truly took off, becoming a staple dessert at cafes and family gatherings. Often topped with cream cheese frosting, it embodies comfort and rustic charm.
Today, carrot cake represents a blend of tradition and modernity: a humble dessert transformed into a symbol of healthy indulgence, where carrots highlight the simplicity of natural ingredients with their sweetness and vibrant color.
My opinion after tasting
Honestly, it’s a little gem! Why did I wait so long??? This carrot cake is truly delicious, perfectly balanced with a delightful blend of spices. It invites you to savor the sweetness of autumn, with a cup of tea or hot chocolate in hand, while imagining yourself by the fire… Can you picture it?
So, now you know what to do!
A little extra information: the frosting adds that gourmet touch we love in this cake. While you can enjoy carrot cake without it, I highly recommend including the frosting.
My carrot cake, an easy recipe to make
Carrot cake is famous for its simple preparation and nearly guaranteed success.
Unlike many delicate cakes, it doesn’t require complex techniques (which is great!): just mix the basic ingredients without any kneading or resting time.
Grated carrots naturally add moisture and help prevent the batter from drying out, ensuring a soft texture even after baking. The spices and dried fruits are quite forgiving, allowing you to adapt the recipe to your preferences (I used praline and pecans here, but hazelnuts, cashews, or almonds would work beautifully!).
It’s an indulgent and versatile cake, perfect for both novice bakers and home-baking enthusiasts.
The necessary utensils:
– A mixing bowl
– A good whisk
– A grater
– A paring knife
– A small offset spatula
– A 10.2-inch (26 cm) loaf pan
That’s it! I think I’ve covered everything! Now, let’s head to the kitchen and put on an apron to make some delicious carrot cake (or gâteau à la carotte).
Here’s the recipe, Chef!
Carrot Cake (or carrot cake)
( Vote !) 
Loading...Ingredients
- Cake
- 70 g of flour
- 60 g of hazelnut powder
- 70 g of almond powder
- 1 packet of baking powder
- 2 eggs
- 100 g of brown sugar
- 25 g of hazelnut oil
- 25 g of sunflower oil
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1 pinch of fleur de sel
- 250 g of carrots
- 40 g of pecans, roughly chopped
- Frosting
- 70 g of soft butter
- 35 g of powdered sugar
- 150 g of Philadelphia
- 25 g of honey
- 30 g of pecans
- 1 tablespoon of praline
Instructions
Cake
Preheat your oven to 170 degrees.
Pour the flour, hazelnut powder, almond powder, ground cinnamon, ground ginger, and baking powder into a "cul-de-poule" bowl. Mix
In another container, whisk the eggs with the brown sugar until the mixture becomes frothy.
Incorporate this mixture into the previous mixture.
Add the oils and fleur de sel.
Add the peeled and grated carrots, and finally the pecans. Mix gently until you have a homogeneous mixture.
Pour into your previously buttered loaf pan and bake for about 45 minutes.
Let cool on a rack.
Frosting
Mix the butter with the powdered sugar until you get a homogeneous mixture.
Add the honey and the Philadelphia, mix again.
Chill for 30 minutes in the refrigerator.
Spread over the top of your cooled cake.
Arrange the pecans on the frosting.
Sprinkle with praline.
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