Rose’s Carrot Cake Anytime
Last week I wrote about my lunch at Rose Bakery in Paris, which unfortunately did not include their signature carrot cake, the ultimate reason for my visit. I was forced to return to Zürich, carrot cake-less, ready to plot my next visit to Paris and the bakery, with a call first thing in the morning to reserve my portion.
I still plan on doing so, even if I now have the possibility of tasting Rose’s cake without taking a train, or leaving my apartment at all for that matter. Well, besides the quick trip to the market to pick up a dozen carrots or so. She does have a cookbook called Breakfast, Lunch, Tea, but I don’t have it… yet. What I do have is this week’s Le Fooding newsletter that announced a video of Rose Carrarini making her mini carrot cakes on the site. (Le Fooding has a fun, informative website in French, with a guide to restaurants in France, food news and events.) I was quite surprised that Rose revealed her recipe for all the world to see online. But then again, I’m not complaining.
Click here for a short video of Rose Carrarini making her very popular carrot cake. She may be speaking French, but watching her every step requires no translation.
Below is the recipe adapted to American measurements, followed by the original version in French:
Rose’s Carrot Cake
For 8 people
- 4 eggs
- 1 cup finely granulated sugar
- 1 1/4 cup sunflower oil
- 9 medium carrots, finely grated
- 2 cups all purpose flour, sifted
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 1/2 cups finely chopped walnuts
For the Icing
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese
- ½ tsp vanilla extract
- 1/2 to 3/4 cup powdered sugar (depending on how sweet you like your icing)
Preheat the oven to 350 degrees Fahrenheit. Butter individual molds* and cover the inside bottom with a small round of parchment paper. Beat the eggs and sugar until you have a light and airy mixture, but not too white like meringue. Add the oil and beat for a few more minutes. Fold in the carrots, followed by the flour, cinnamon, baking powder, baking soda and salt. Finally, fold in the nuts. Mix together. Spoon in about 1 cup of the batter into individual molds, and bake for about 45 minutes.
During this time, prepare the icing. Beat the butter and cream cheese until it is a creamy, homogenous mixture. Add the vanilla extract and powdered sugar. Mix well.
Let cakes cool completely. Then add icing on top of each one. Rose has a great technique you can see on the video above, using a clean spatula dipped in very hot water.
* Rose’s recipe is for individual carrot cakes, as they sell at the bakery, but you can also use a 9 inch cake pan.
Le Carrot Cake de Rose
Ingrédients pour 8 personnes
- 4 oeufs
- 225g de sucre en poudre très fin
- 300 ml d?huile de tournesol
- 9 carottes
- 300g de farine blanche
- 1 petite cuillère de cannelle en poudre
- 1 petite cuillère de levure
- ½ petite cuillère de bicarbonate de soude
- ½ petite cuillère de sel
- 150g de noix hachées
Ingrédients pour le glaçage
- 125g de beurre non-salé
- 250g de cream cheese (ou du carré frais)
- ½ petite cuillère d?extrait de vanille
- 50 à 75g de sucre glace (selon votre goût).
Faire préchauffer le four à 180°. Beurrer le moule et le tapisser de papier sulfurisé. Battre les ?ufs et le sucre jusqu?à obtenir un mélange léger et aérien, loin d?un effet meringue. Ajouter l?huile et battre quelques minutes de plus. Verser les carottes hachées, la farine, la cannelle, la levure, le bicarbonate de soude, le sel et les noix. Transvaser la pâte dans le moule et mettre au four pendant 45 minutes.
Pendant ce temps, préparer le glaçage. Battre le beurre et le cream cheese jusqu?à obtention d?une crème homogène. Ajouter l?extrait de vanille et le sucre glace. Mélanger.
Lorsque le gâteau est cuit, le sortir du four et le laisser refroidir. Puis, glacer le haut et servir.