Ingredients
- 235g Claudine Cuisine’s cake mix,
- 10g baking powder,
- 5g cinnamon,
- 50g brown sugar,
- 360g grated carrots
- 120g walnuts or pecan nuts
- 125g oil
- 120g heavy cream
- 3 eggs
Directions:
- Preheat your oven to 180°C
- Whisk together all dry ingredients and then all the other ingredients.
- Pour into a greased and floured cake tin and put 1 hour in the oven
- Cool 10 minutes before removing the cake from its form
- Optional: cover your carrot cake with an American icing:
-
100g Philadelphia,
-
50g very soft butter or « Petit Suisse »,
-
200g icing sugar
-
2 drops of natural lemon flavour or 1 teaspoon lemon juice
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