Carrot cake is making its return to our kitchens with a recipe revisited by Mounia, cooking columnist for “Moon & Sugar”. Easy to make, sweet and made with seasonal vegetables, this Anglo-Saxon autumn classic requires only fifteen minutes of preparation. Take advantage of the last days of autumn to try this moist orange-tinted cake at home, highlighting the star vegetable of November.
The recipe is simple: mix flour, yeast, a pinch of salt and add the seasonal touch of cinnamon. Stir in eggs and grated carrots for an appetizing orange hue. Butter and flour the mold, then bake at 180°C for forty-five minutes in convection mode.
Anti-waste
To avoid waste, use the slightly wilted carrots in your fridge, grate them and slip them into the carrot cake. Once cooked and cooled, cover the cake with a mixture of cream cheese and icing sugar, and it’s ready!
If you have a sweet tooth, add a finishing touch to your cake with a fall decoration, whether it’s pecans, cornflowers or other ingredients according to your preferences. Enjoy this fall delight featuring November’s seasonal vegetable.