The Carrot Cake

Name: The Carrot Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 8
Ingredients: 100 g (3½ oz) icing (confectioners’) sugar; 250 g (9 oz) cream cheese; ½ teaspoon natural vanilla extract; 2 teaspoons baking powder; 1 teaspoon five-spice mix (or cinnamon and nutmeg); 125 g (4½ oz) lightly salted butter; 150 g (5½ oz/1¼ cup) finely chopped walnuts; 300 ml (10½ fl oz) sunflower oil; 225 g (8 oz) caster (superfine) sugar; 300 g (10½ oz) plain (all-purpose) flour; 4 eggs; 5 carrots (about 100 g/3½ oz) each)

Preparation info

Serves
8

Difficulty
Easy
Ready in
55 min

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

This is a revised version of the recipe from the Rose Bakery, the famous Parisian tea salon: I have added a dash of salt and cinnamon to soften the flavour of the cake.

Ingredients

For the cake:

5 carrots (about 100 g/3½ oz) each)
4 eggs

Cake
Dessert
Vegetarian

Method

MAKE THE CAKE. Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a 22 cm (8½ inch