Ingredients
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Scant ¾ cup/160 g soft Butter
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1 cup/200 g Demerara Sugar
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2 tsp ground Cinnamon
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1 tsp ground Ginger
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½ tsp ground Cardamom
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1 finely grated Orange Zest
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1 tsp Salt
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4 Egg
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½ cup plain Yogurt
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14 oz/400 g Carrots
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3¼ cups/400 g whole Wheat Flour
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4 tsp Baking Powder
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For the Icing
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1 cup Creme Fraiche
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2 tbsp confectioners’ Sugar
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1¼ cups/100 g Coconut
Directions
Carrot cake can hardly be considered an authentic French cake, but with the rise of Anglo-American coffee shops around France, le gâteau aux carottes has rapidly become a regular fixture alongside scones and crumbles.
Steps
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1
Done
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Preheat the oven to 350°F. Line the bottom of the cake pan with parchment and grease the sides. Using a stand or handheld mixer, beat together the butter, Demerara sugar, cinnamon, |
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2
Done
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Fold the dry ingredients into the wet ingredients, then scrape the batter into the prepared pan. Smooth the top to create an even surface. Bake for 1 to 1½ hours, until a skewer, when inserted, comes out clean. Leave to cool in the pan before turning out onto a wire rack to cool completely. |
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3
Done
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While the cake cools, make the icing: Mix together the crème fraîche and confectioners’ sugar until smooth. |
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4
Done
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When the cake is cool, use a spatula to spread the icing over the top and side of the cake, sprinkle with the coconut, and serve. |
