• 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


  • 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