For this recipe you will need:
- 170g Échiré unsalted butter
- 240g flour
- 150g of sugar
- 1 tbsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. nutmeg
- 2 large eggs
- 1 tbsp. vanilla extract
- 1 tbsp lemon
- 60 ml of Échiré Excellence semi-skimmed milk
- 140g finely grated carrots
For the frosting:
- 50 g soft Échiré butter
- 200g icing sugar
- 100 g creamy fresh cheese (Philadelphia or St Morêt)
- 1 pinch of salt
Preparation :
- Preheat your oven to 180°C.
- In a bowl, beat the eggs, then add the flour, sugar, baking soda, salt, vanilla and spices.
- Gradually add the milk and the tablespoon of lemon to the preparation. Mix.
- In a saucepan, melt the butter over medium heat.
- Pour the butter into the mixture and stir.
- Grate the carrots and cut them into small pieces then add them to the mixture.
- Pour the mixture into a buttered cake tin and bake for 45-50 minutes, or until a knife inserted in the center comes out clean.
For the frosting:
- In a bowl, add the soft butter and cream cheese. Add icing sugar and salt. The icing should be thick and easy to spread.
A dessert under the sign of Excellence!