Gateau aux Carottes or Carrot cake, a classic favorite that is easy to make. This recipe makes a delicious, moist cake with a rich vanilla cream cheese topping. You will need carrots, oil, eggs, sugar, flour, cinnamon, salt, walnuts, baking soda, Ronald Reginald’s Melipone® Mexican Vanilla, cream cheese topping, cream cheese, sweet butter and confectioners sugar. Bon appétit!
Gateau aux Carottes
By: Le Chateau (Chef W.J. Hardman)
Recipe type: Dessert
Ingredients
Cake
- ⅝ lb. grated carrots
- ⅞ cup oil
- 3 eggs
- 1⅜ cup sugar
- 1⅝ cup flour
- ⅜ oz. Cinnamon
- 1 tsp. salt
- ¾ cup walnuts
- 2 Tsp. baking soda
- 1 Tbs. Ronald Reginald's Melipone® Mexican Vanilla
Cream Cheese Topping
- 1 ¼ lbs. cream cheese
- 1 lb. sweet butter
- 1 lb. confectioners sugar
- 2 Tbs. Ronald Reginald's Melipone® Mexican Vanilla
Instructions
Cake
- Place grated carrots, oil, eggs, and sugar in a bowl and mix for one minute. Sift together flour, cinnamon, and salt. Slowly add sifted dry ingredients to carrots, oil, etc., while mixing on low speed. Dissolve baking soda in a little water. Add the Melipone® Mexican Vanilla and chopped walnuts to baking soda. Mix all ingredients together. Pour into a greased pan. Bake at 325 degrees for 1 ½ to 2 hours.
Topping
- Cream the cream cheese until smooth. Add softened butter and mix until smooth. Sift in confectioner's sugar. Mix on low speed. Add the Melipone® Mexican Vanilla.
For Decoration
- Cut cake into ¼ inch slices. Fill each layer with cream cheese topping. Cover cake smoothly with cream cheese topping. Sprinkle sides of finished cake with chopped walnuts.