Gateau aux Carottes

Le Chateau (Chef W.J. Hardman)

5/8 lb. grated carrots
7/8 cup oil
3 eggs
1 3/8 cup sugar
1 5/8 cup flour
3/8 oz. Cinnamon
1 tsp. salt
¾ cup walnuts
2 Tsp. baking soda
1 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 Cheese Topping for Gateau aux Carottes
1 ¼ lbs. cream cheese
1 lb. sweet butter
1 lb. confectioners sugar
2 Tbs. Ronald Reginald's Melipone^® Mexican Vanilla

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:

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.

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