Gateau aux Carottes

Gateau aux Carottes

Gateau aux Carottes or Carrot cake, a classic favorite that is easy to make. This recipe makes a delicious, moist cake with a rich vanilla cream cheese topping. You will need carrots, oil, eggs, sugar, flour, cinnamon, salt, walnuts, baking soda, Ronald Reginald’s Melipone® Mexican Vanilla, cream cheese topping, cream cheese, sweet butter and confectioners sugar.  Bon appétit!

Gateau aux Carottes
 
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Recipe type: Dessert
Ingredients
Cake
  • 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
Instructions
Cake
  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.
Topping
  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.