Gâteau aux Carottes

Ma recette du Gâteau aux Carottes est une recette que la mère de mon amie d’enfance, suisse, m’a donnée et que j’ai depuis des années… C’est une recette facile et le résultat est simplement magnifique. Essayez et vous l’adorerez !

Gâteau aux CarottesVoilà tout d’abord la liste des différents ingrédients dont vous aurez besoin pour faire le Gâteau aux Carottes

  • 250 g de carottes râpées
  • 6 jaunes d’oeufs + 6 blancs d’oeufs battus en neige
  • 200 g de sucre en poudre
  • 1 pincée de sel
  • le zeste d’un 1/2 citron
  • 1 pointe de couteau noix de muscade râpée
  • 300 g d’amandes ou noisettes moulues
  • 80 g de farine si besoin
  • 15 g de levure chimique

Maintenant, voilà les différentes étapes que vous devrez suivre pour faire le Gâteau aux Carottes

Tout d’abord, préchauffez votre four à 190°C. Blanchir au mixer les jaunes d’oeufs et le sucre. Ajoutez petit à petit les carottes râpées puis les amandes ou noisettes en poudre. Puis, ajoutez les épices, le zeste de citron et enfin la farine mélangée à la levure.

Incorporez délicatement les blancs d’oeufs en neige sans les casser. Versez votre préparation dans un moule à manquer bien graissé et fariné et faire cuire au four environ 50 minutes.

Au sortir du four, laissez refroidir complètement. Badigeonnez le dessus du gâteau d’une fine couche de confiture d’abricot. Dans un grand bol, mélangez les 250 g de sucre glace et environ 2 cuillères à soupe de jus de citron. Quand le mélange est bien homogène, répartissez le glaçage sur le gâteau. Décorez avec une petite carotte en massepain si vous aimez et servez !

Si vous aimez ces gâteaux légers, essayez aussi le Pralin/Coeurs aux Noisettes

Carrot Cake

This is a Carrot Cake recipe that the mother of my Swiss childhood friend gave me and I have had it for years … It’s an easy recipe and every time I make it, it is a success. The result is just beautiful. Try it and you’ll love it!

Carrot Cake

First, here is the list of the different ingredients you will need to make the Carrot Cake

  • 1 cup or 250 g grated carrots
  • 6 egg yolks + 6 egg whites beaten in snow
  • 1/3 cup or 200 g caster sugar
  • 1 pinch of salt
  •  zest of a 1/2 lemon
  • 1 tsp grated nutmeg
  • 1 1/4 cups or 300 g ground almonds or hazelnuts
  • 4 Tbsp or 80 g flour, if needed
  • 1 Tbsp or 15 g baking powder

Now, here are the different steps you will have to follow to make the Carrot Cake

First, preheat your oven to 190 °C. Blanch the egg yolks with the sugar in a blender. Gradually add the grated carrots and the ground almonds or hazelnuts. Then add the spices, the lemon peel and finally the flour mixed with the yeast.

Gently stir in your egg whites without breaking them. After that, Pour your preparation into a well-greased and floured shortbread pan. Bake for about 50 minutes. It is well cooked when an inserted knife is taken out clean.

Remove the cake from the oven and let cool completely. Brush the top of the cake with a thin layer of apricot jam.

In a separate bowl, beat 1 cup or 250 g icing sugar with about 2 tablespoons lemon juice until smooth. Beat until well combined. Spread the frosting over the top of the cooled cake.

Decorate with a little marzipan carrot if you like and serve !


If you like these nice and fluffy cakes you can also try the Pralin /Hazelnut Hearts.

Rum Babas

Rum Babas always seem to delight guests, and they are not difficult to make if you have any feeling at all for doughs and baking. Now, both the Babas and the Rum syrup should be lukewarm to really enjoy it.

Rum Babas

First here are the different ingredients you will need to make the Rum Babas that serves 8 

  • 1/2 lb flour and a wooden spoon
  • Three free range eggs
  • 2 oz butter, melted and cooled
  • 1/2 oz fresh yeast
  • 2 Tbsp granulated sugar
  • 1/8 tsp salt

For the Syrup

  • One orange and one lemon
  • one vanilla bean
  • 1 cup or 250 g granulated sugar
  • 2 cups or 1/2 litre water
  • 1/2 cup or 100 ml Rum

Now, here are the different steps you will need to follow to make the Rum Babas with 30 minutes preparation time, 1hour 30 minutes rest time and 20 minutes Cooking time

First, In a mixing bowl, put the flour in wells, add the eggs in the center then place in triangle the salt, the sugar and the yeast. These 3 ingredients must be separated. Scrape the vanilla pod and add the seeds to the mixing bowl. Start by Whisking for 8 minutes. Then, stir in the melted butter, cooled and knead until the dough comes off the bowl. This takes about 5 minutes.Then, stir in the rum and mix for 1 to 2 minutes more.

Cover the dough with a clean towel and let it rise at room temperature for one hour. It must double in size. Fold the dough until it becomes smooth. Garnish the buttered muoulds with dough until halfway up and place them on a baking sheet. Allow about one hour for the dough to rise again. The dough should arrive at the edge of the moulds.

Preheat your oven to 170 °C or 330 °F. Bake your Babas for about 20 minutes. Babas must be blond and easily unmolded. Unmount immediately on a grid.

For the syrup, put the sugar, the cut citrus fruits and the vanilla pod in a saucepan. Bring to a boil without caramelizing and add water. Bring back to the boil then switch off the heat and seeve. Add the rum.

Finally, dip your hot babas in a lukewarm syrup. Put the babas in the syrup for a few seconds, turn them over with a slotted spoon and check that they are well soaked. Drain on a rack. Sprinkle each drained baba with rum and serve, accompanied by whipped cream and some candied oranges.

Rum Babas