Carrot Loaf Cake

Name: Carrot Loaf Cake
Cuisine: French
Ingredients: 1¾ cups and 1½ tablespoons/252 grams all-purpose flour; Pinch of salt; 2 teaspoons/6 grams baking soda; ½ teaspoon/2 grams baking powder; 1 tablespoon/8 grams ground cinnamon; ½ teaspoon/2 grams ginger powder; 3 ounces/90 grams canola oil; 2 ounces/60 grams freshly squeezed orange juice; 4 large eggs; 15 ounces/450 grams shredded carrots; 15 ounces/450 grams plain cream cheese; 3.5 ounces/105 grams granulated sugar; 1 vanilla bean, seeds and juice scraped; 8 ounces/240 grams whipped cream, medium peak; Cream Cheese Cream; 4 ounces/120 grams freeze dried carrot powder*; 4 ounces/120 grams freeze dried pineapple*

Preparation info

Yields
15
Loaf Cakes

Difficulty
Easy

Appears in

Bachour the Baker

By Antonio Bachour

Published 2017

About

Ingredients

Carrot Cake

12 ounces/360 grams granulated sugar
1¾ cups and 1½

Europe
France
Cake
Vegetarian

Method

Carrot Cake

Preheat a convection oven to 325°F/165°C.

In a large bowl sift sugar, flour, salt, baking soda, baking powder, ginger and cinnamon together. Mix in oil, orange juice and eggs. Fold in shredded carrots.

Pour 2.5 ounces/70