Carrot cake is a religion, isn’t it?
For this recipe, I took the best of both worlds… Swiss and America, because icing is LIFE. 😉
- 300 gr. grated carrots
- 200 gr. grounded almonds
- 50 gr. walnuts
- 80 gr. flour (I use spelt, but it’s optional if you want it gluten free)
- a pinch of baking powder
- a lemon, zest and juice
- a pinch of cinnamon
- a bit of ginger
- 5 eggs
- a pinch of Guérande salt
- 200 ml. maple sirup
- 50 gr. butter
- 70 gr. icing sugar
- 125 gr. de fromage frais such as Philadelphia
Pre heat oven to 180 C°
Mix the egg yellows and maple sirup.
Add the carrots, almonds, walnuts, lemon zests and juice, cinnamon, ginger, flour and baking powder.
Beat the egg whites with the salt, and add to the other ingredients, mix and pour in baking pan.
In the oven for 45 minutes.
Out of the pan and let it cold.
Mix butter, icing sugar, vanilla and fromage frais, and cover the cake.
Decorate with walnuts or whatever you like.