Carrot Cake

INGRÉDIENTS

• 3 to 5 carrots (depending on the size) • 4 eggs • 2 cups brown sugar (vergeoise) • 1 1/4 cup sunflower oil • 2 cups flour • 2 teaspoons nutmeg • 1 teaspoon baking soda (bicarbonate) • 3/4 pack of baking powder (levure chimique) • 2 teaspoons cinnamon • a handful of walnuts • a few drops of vanilla extract • a little butter for the baking pan

Icing • 1 cup of powdered sugar • juice of 1/2 lemon • 300 g of Philadelphia Cream Cheese

PRÉPARATION

Cake • Preheat your oven at 180 degrees. • Peel and grate the carrots / Crush the walnuts. • Butter your baking pan and sprinkle with flour. • Beat the eggs with the brown sugar until the mixture makes little bubbles with a wooden spoon, add the flour and oil. Mix. • Add the carrots, walnuts, cinnamon, nutmeg and vanilla extract. (no need to mix too much. If there are a few little lumps, it’s fine!). • Delicately add (still using the wooden spoon) the baking soda and baking powder. • Pour the batter into the baking pan and put in the oven. Bake for 40 minutes. Baking time depends on the oven, so check it from time to time. It might take more time, might take less time!

Icing Using a mixer (or a whisk), mix the sugar, lemon juice and cream cheese. (I usually put less sugar, maybe 3/4 cup. But it depends on your taste!) Once the cake has cooled, add the icing (with some grated carrots on the top) and let cool in the fridge about a half hour.