Rose Bakery Carrot Cake Recipe

Carrot Cake

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.

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