Carrot cake with vanilla cream cheese frosting
I love baking these healthy and delicious cakes for my kids – it’s a great ‘gouter’ (tea-time snack) when they come home ‘hungry like wolves’ from school. In France, ‘l’heure du gouter’ is a sacred time for the kids – they sit at the table, talk about their day at school, and enjoy this afternoon snack before they go to play and finish their homework. I think the gouter is their favourite moment of the day!
This healthy carrot cake is easy to make and extra delicious with chopped pecan nuts.
Ingredients: (for 10-12 mimi-cakes)
150 grs plain flour
110 grs caster sugar
150 ml canola oil
50 grs chopped pecan nuts
3 grated carrots
1 tsp ground cinnamon
6 grs baking powder
butter for lining cake mold
Vanilla cream-cheese frosting:
60 grs unsalted butter (room temperature)
130 grs philadelphia cheese or kiri
40 grs icing sugar
1/2 tsp vanilla
Pre-heat the oven 180° celsius.
Cream the eggs and sugar and fluffy and smooth – I use and electric whisks. Add the oil and whisk for 1 more minute. Add the grated carrots, flour, baking powder and the chopped pecan nuts. Mix well and pour into your little cake mold. (I like these small cake molds – perfect child portion)
Bake approx. 20-25 minutes or until you ‘test-knife’ (dipping the blade of a knife to see of the cake is cooked) and it comes out clean.
Let the cake cool on a wire rack. You have to wait until is is completely cool before icing the cake.
For the icing:
Mix butter and cream cheese with a large spatula. You want to achieve a smooth paste. Add the vanilla essence and sifted icing sugar (it has to be sifted or the icing will have lumps).
Cream your cakes with the icing.
Just found your adorable blog. You have inspired me to start cooking again. Cheers, Victoria
Hello from Médoc! Thank you for visiting – and I am so happy to inspire you to cook again! Enjoy the recipes! Mimix