If, like us, you can’t resist a good, fluffy carrot cake like the one at Starbucks, you’ll be delighted to discover this homemade recipe that’s as gourmet as it is iconic. With its sweet flavors, melt-in-your-mouth frosting and just the right amount of spice, this carrot cake is the perfect accompaniment to your coffee breaks or sunny spring snacks. Here’s the carrot cake recipe from Bruxelles Secrète, just for you!
Serves 6
Preparation time: 25 min
Cooking time: 55 min
Ingredients
- 200 g carrots
- 175 g flour
- 3 eggs
- 340 g caster sugar
- 100 g Philadelphia cream cheese (well, if you don’t have any, you can always use Saint Môret or equivalent)
- 1 half tsp. salt
- 1 sachet baking powder
- 1 tablespoon powdered sugar
- 150 g walnuts
- 10 cl neutral oil
- 1 tsp cinnamon
- 1/2 tsp. nutmeg
Recipe
For the cake :
Preheat oven to 180°C (gas mark 6).
Peel and coarsely chop the carrots. You can also run them through a blender for a few seconds afterwards.
Mix the yeast, flour, salt and spices. Coarsely crack the walnuts.
Beat the 3 eggs and caster sugar in a bowl until frothy. Add 2 tbsp. hot water, then the oil.
Gently fold in the flour-spice mixture, then add the walnuts and carrots.
Pour the mixture into a buttered baking tin and place in the oven.
Bake for 55 minutes. (the cake must be dry).
Leave to cool for a few moments.
For the icing:
Whip the Philadelphia (or equivalent) with the powdered sugar.
Coat the top of the carrot cake with the icing.
If you have marzipan or pastry decorating shapes/pieces, feel free to decorate the top of the icing as you see fit!
Bon appétit!
💡 S ecret Brussels tip: when it comes out of the oven, your cake should be dry. If you want a Starbucks-effect rendering, you can bake several carrot cake sponge cakes in the oven and layer them on top of each other.