Discover the Carrot cake recipe, the most melting, tastiest carrot cakes with this delicious creamy American glaze.In fact, for the creamy fresh cheese, take what you have in stock: Saint-Môret, Philadelphia , etc. If you don't have cranberries, I recommend the raisins. 100% guaranteed success!


* Cake :
° Carrot 250 g
° Almond powder 175 g
° Pecan nuts 50 g
° Cranberry 25 g
° Egg 4
° Flour 75 g
° Brown sugar 175 g
° ½ tsp salt
° Lemon 1
° Cinnamon 1 tsp
° Ginger powder ½ tsp
° Four spices 1 pinch
° Butter 20 g

* Icing:

° Butter 50 g
° Creamy fresh cheese 100 g
° Icing sugar 200 g
° Lemon flavor

* Preperation :

In the bowl of a food processor, work the egg yolks and sugar until they whiten and become frothy.

Add the finely grated lemon zest, then the flour, salt, ground almonds and chopped pecans, and spices. Operate the robot jerkily to mix everything well.

Then add the very finely grated carrots and finally the lemon juice, mix for a few moments in a food processor to homogenize everything (the dough being quite compact, it is better to do all these operations with a food processor, but you can also work by hand ). Add the dried cranberries last.
Create the egg whites and gently incorporate them into the previous preparation.
Generously butter a cake tin (if possible with a removable bottom, and preferably a cake tin). Pour in the preparation. Bake and cook at 180 ° C for 40 to 50 minutes (depends on the ovens ...). When the cake is done, turn it out onto a wire rack and let it cool completely.
To finish
Work the soft butter with the icing sugar and the lemon extract. Add the cream cheese. Whisk a little to homogenize everything, but not too long, so as not to make the preparation too liquid. Spread the icing on the carrot cake and let harden in the refrigerator for at least 12 hours before tasting. Note that Cream Cheese frosting is always softer than regular egg white frosting.

Enjoy !