Carrot cake
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Cooking time :
Total time :
Carrot cake recipe for 8 people
- 280g strong flour
- 280g new season carrots, peeled and grated
- 250g caster sugar
- 2 packets baking powder (30g)
- 10g ground cinnamon
- 4 eggs
- 20 cl grape seeds oil
- 2 rolls of candied liquorice
Progression
Bring 10 cl of water to the boil and add the candied liquorice. Cover and set aside.
In a large bowl, mix the flour and baking powder. Make a well in the middle and add the sugar and cinnamon. Then, gradually incorporate the beaten eggs.
Add the oil and finally the grated carrots and the soft candied liquorice, cut in small pieces.
Cover and allow to rest for an hour. Meanwhile, start your oven at 180 degrees Celsius (356'F).
Pour the mix into a greased baking tin and bake for 40 minutes.
Serve with some vanilla custard.
In a large bowl, mix the flour and baking powder. Make a well in the middle and add the sugar and cinnamon. Then, gradually incorporate the beaten eggs.
Add the oil and finally the grated carrots and the soft candied liquorice, cut in small pieces.
Cover and allow to rest for an hour. Meanwhile, start your oven at 180 degrees Celsius (356'F).
Pour the mix into a greased baking tin and bake for 40 minutes.
Serve with some vanilla custard.
credits photo : © Couet Ivan - A.F.Touch
leave a message or a photo
