Winter has now passed and the Covid19 pandemic is still at large, although personally I prefer to think that the pendemic has never been so close to clearing.
The last few months have been marked by big disruptions in my professional life with some spare time due to stay at home regulations and this is mainly the reason why I have offered you fewer recipes. Paradoxically, it was also during this period that I tasted the most pastries … to believe that gluttony does not really fade away.
Eyes of Yum turned four in June, but did you see a birthday cake go by? To forgive me, today I offer you a recipe that I discovered this summer and that I really loved.
This recipe, I discovered it on the blog of Lilie Bakery. I love everything this blogger does and her photos are a real treat to the eyes as well. His carrot cake recipe really made me want and I wanted to give it a go. It’s true that replacing the chocolate that I love so much (and that you find in almost all of my recipes) with carrots, it’s a bit radical. Trust me. If you are also greedy, you will not be disappointed (your balance may be a little more …).
Don’t be fooled by appearances, even though there is carrot in this cake, it is nonetheless greedy. The three layers of cake (which are the same) are linked by a vanilla icing made from Philadelphia and icing sugar which will bring a little touch of sugar giving all its indulgence to this dessert.
I’ll let you discover it for yourself by revealing the recipe without further ado. Remember to leave me your comment on this Carrot Layer Cake, it is always a pleasure to read you 🙂
- 410g grated carrots
- 375g of flour
- 375g brown sugar
- 310ml rapeseed oil
- 5 eggs
- 3 tbsp natural vanilla extract
- 3 tbsp cinnamon
- 4 tsp baking powder
- 1 tsp salt
- 100g crushed pecans
- 450g Philadelphia
- 180g soft butter
- 1 tbsp natural vanilla extract
- 240g icing sugar
- Start by buttering and flouring three round molds 18cm in diameter.
- In a first container, mix together the oil, brown sugar and vanilla extract. Then add the eggs one by one.
- In a second container, combine all the dry ingredients (flour, cinnamon and baking powder, salt).
- Gradually incorporate the dry mixture into the liquid mixture to obtain a homogeneous paste.
- Finish the preparation by pouring in the grated carrots and crushed walnuts then mixing one last time.
- Distribute the preparation evenly among the three molds and bake the carrot cakes in the oven at 170 ° C for about 30 minutes (check the doneness with the blade of a knife).
- Once cooking is complete, let cool to room temperature then unmold.
- Using a pastry robot, whip the butter for a minute.
- Then add the cream cheese and continue beating for two minutes to obtain a creamy consistency.
- Finish by gradually incorporating the icing sugar and vanilla.
- Keep refrigerated until assembly.
- Before starting, even out the cakes with a knife so that they are all the same height.
- Then place the first cake on a platter and cover with a layer of frosting. Smooth the icing with a spatula and repeat this step for the other two layers.
- Finish the cake by covering it entirely with a thin layer of frosting.
- If necessary, decorate the layer carrot cake with a few crushed walnuts.
- Keep refrigerated for at least 30 minutes before tasting.
If you liked this recipe, consider taking a look at my other Layer Cake Chocolate Vanilla recipe.