L’alternative healthy du carrot cake selon Alice In Food

Gateau Courge

Followed by some 26k subscribers who love to follow her gourmet and romantic universe on Insta, Alice Roca (
@aliceinfood ), expatriate stylist in Perche, has just released a highly anticipated collection, mixing her inspirations from fashion and her practical, reusable recipes with family.

This cake is an alternative version of the classic carrot cake. Its strengths are the softness and melting of the squash which provide a delicious texture, as well as its spicy side which warms up at snack time. This cake lends itself well to the use of more complete or different flours. Here, I use spelled but it can be T80 or even rice flour.

For 6 to 8 people (1 mold 26 cm in diameter)

Preparation 20 min

Cooking 50 min to 1 h

The ingredients for the shopping list:

250 g grated squash

100 g grated carrot

6 eggs

100 g of whole sugar

100 g brown sugar

150 g of neutral oil

50 g of milk (vegetable or animal)

160 g of T80 flour

80 g of raisins

100 g of roasted and crushed hazelnuts or walnuts

1 C. baking powder

1 C. 4 teaspoon mix

1 C. cinnamon

1 C. powdered ginger

1 pinch of salt

Orange and lemon zest

Orange peel powder (optional)

For the icing

80 g icing sugar

30 g unsalted butter

Lemon juice

For decoration

Edible dried flowers (pomegranate flowers or rose petals)

Candied citrus

Chopped roasted hazelnuts or walnuts

The recipe for 6 to 8 people:

Preheat your oven to 180 ° C. Combine all the dry ingredients on one side: flour, raisins, hazelnuts or walnuts, baking powder and spices.

In a bowl, whisk the eggs with the oil, sugar and milk. Add the finely grated squash and carrot and the citrus zest.

Pour the liquid mixture into the dry mixture. It doesn't matter if there are any lumps left.

Bake for 40 to 50 minutes until the knife blade comes out barely damp. Immediately place in an airtight metal box to keep the maximum softness.

For the icing : in a small saucepan, melt the butter with the icing sugar, adjust the texture with the lemon juice. Pour over the cake and immediately place the dried flowers, hazelnuts or walnuts, candied citrus fruits. Store it under a bell at room temperature.

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© Alice Roca

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