Gateau aux Carottes
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
Cream Cheese Topping
  • 1 ¼ lbs. cream cheese
  • 1 lb. sweet butter
  • 1 lb. confectioners sugar
  • 2 Tbs. Ronald Reginald's Melipone® Mexican Vanilla
  1. 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.
  1. 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.
For Decoration
  1. 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