Carrot Cake | Saint-Omer Tourist Office

Brunch & Gâteaux by Jo

Jolanda Troost turned to pastry-making and founded her company “Brunch & Gâteaux by Jo” after an early career devoted to tourism and commerce.

Jolanda now puts her passion at the service of her customers, offering original, personalized cakes, favoring reasoned products from organic farming and the short circuit. Booking & ordering at 06 76 75 82 48.

Ingredients

for 12 shares

Time

Preparation: 25 min

Cooking: 35 min

Rest: 30 min

Cake dough

300 g sugar (50% organic roux, 50% white)
244 g neutral oil
4 eggs
250 g organic flour T45 or T55
16 g sodium bicarbonate
10 g cinnamon
4 g salt
2 tbsp. s. Bourbon vanilla extract
300 g grated carrots
100 g walnuts
65 g raisins (optional)

Cream cheese

225 g creamy cow’s milk fromage frais
140 g sugar (50% brown, 50% white)
80 g liquid cream
lemon peel (lime or yellow)

Decor

A few walnut kernels and lime or lemon zest.

Recipe

Step 1:

COATING PASTE

Preheat oven to 180°C, fan oven.
In a large bowl, whisk together sugar and oil. To this emulsion, add the eggs one at a time, mixing vigorously.
In another bowl, mix the powders (flour, cinnamon, bicarbonate and salt) then gradually incorporate them into the preparation using a spatula.
Finally, add the vanilla extract, grated walnuts and carrots, then the raisins if you wish.
Pour the batter into a round mold (or two small ones for a pièce montée) and bake for 35 minutes. Check that the cake is cooked through with a knife tip, remove from the oven and leave to cool completely on a wire rack before cutting horizontally, in two equal parts in the thickness direction.

Step 2:

LE CREAM CHEESE

In a large bowl, combine the fromage frais with the sugars and liquid cream.
Beat vigorously with a whisk or food processor to whip the cream into a whipped cream.

Step 3:

DRESSING AND DECORING

Place the cream in a piping bag fitted with a round tip (or other shape of your choice).
Gently remove the top part of the cake (move and lay flat), top the slice with a layer of cream, then replace the top part.
Decorate the top of the cake with cream to taste. Sprinkle with walnut kernels and lemon zest. Enjoy and share without delay! (Shelf life: 2 to 3 days in a cool place)