Gateau aux Carottes
By: Le Chateau (Chef W.J. Hardman)
Recipe type: Dessert
- ⅝ lb. grated carrots
- ⅞ cup oil
- 3 eggs
- 1⅜ cup sugar
- 1⅝ cup flour
- ⅜ oz. Cinnamon
- 1 tsp. salt
- ¾ cup walnuts
- 2 Tsp. baking soda
- 1 Tbs. Ronald Reginald's Melipone® Mexican Vanilla
- 1 ¼ lbs. cream cheese
- 1 lb. sweet butter
- 1 lb. confectioners sugar
- 2 Tbs. Ronald Reginald's Melipone® Mexican Vanilla
- Place grated carrots, oil, eggs, and sugar in a bowl and mix for one minute. Sift together flour, cinnamon, and salt. Slowly add sifted dry ingredients to carrots, oil, etc., while mixing on low speed. Dissolve baking soda in a little water. Add the Melipone® Mexican Vanilla and chopped walnuts to baking soda. Mix all ingredients together. Pour into a greased pan. Bake at 325 degrees for 1 ½ to 2 hours.
- Cream the cream cheese until smooth. Add softened butter and mix until smooth. Sift in confectioner's sugar. Mix on low speed. Add the Melipone® Mexican Vanilla.
- Cut cake into ¼ inch slices. Fill each layer with cream cheese topping. Cover cake smoothly with cream cheese topping. Sprinkle sides of finished cake with chopped walnuts.
Recipe by Ronald Reginald's at https://www.ronaldreginalds.com/gateau-aux-carottes/
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