You've obviously already heard of cakes from Rose Bakery , the organic coffee shop that acts as an institution in Paris between its canteen-boutique on rue des Martyrs and its tea room where all the stars flock to Bon Marché . It's quite simple: their carrot cake is considered by far the best in Paris. And that's good: they revealed their coveted recipe to us. To be followed and kept very carefully!
Ingredients :
For 8 people:
- Butter for the mold
- 4 eggs
- 225g caster sugar
- 30cl of sunflower oil
- 4 to 5 medium carrots, finely grated
- 300g of sifted flour
- 1 teaspoon ground cinnamon
- 1 good teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 150g finely chopped walnuts
For the icing:
- 125g softened butter
- 250g of cream cheese (Carré Frais type)
- ½ teaspoon of natural vanilla extract
- 50 to 75g of icing sugar according to your taste
Carrot cake recipe
- Preheat the oven to 180 ° (th.6)
- Butter and line a 23cm long rectangular mold with baking paper
- Beat the eggs and powdered sugar until you get a fluffy and light consistency; the preparation should neither bleach too much nor take on the appearance of a meringue
- Incorporate the oil and beat the preparation for a few more minutes
- Add the carrots, then the flour, cinnamon, baking powder, baking soda, salt and finally the nuts
- Pour the preparation into the mold and bake for about 45 minutes. To make sure that the cooking is finished, insert the blade of a knife in the center of the cake; she must come out dry
- Take the mold out of the oven and wait for the cake to cool before unmolding it
- Prepare the icing. Beat the butter and cream cheese for a few minutes, until the mixture is creamy
- Add the vanilla extract and icing sugar
- When the cake has cooled, coat it with icing. it may or may not be smoothed.
Also find Véronique's simple steak tartare and Aurélie's homemade pizza.
