Carrot Cake

We share a delicacy reported by Paul during his experience in the English vineyard. This original recipe is probably one of the best pairings with our ratafia and will surprise your guests.

For 8 good shares:

275g flour
250g brown sugar
1 packet of baking powder
1 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1/2 teaspoon 4-spice mixture
1 pinch of salt
120g coarsely crushed nuts
50g raisins
250 ml sunflower oil (or grape seeds)
375g grated carrots (4 to 5 beautiful carrots).
3 eggs
1 teaspoon vanilla extract

For the Icing: 100 grams of Philadelphia cheese (or St-Moret).
200g icing sugar

Preheat the oven to 180oC
In a large bowl, mix all the dry ingredients, then add in order, mixing:
- oil
- the carrots rapped
- eggs
- vanilla extract
Pour into a non-stick (or previously buttered) pan 25cm in diameter.
Cook for 1 hour.
Wait at least 15min before unmoulding
Once the cake is cooled you can cover it with a generous layer of icing that greatly contributes to the gluttony of the recipe! To make the icing, just mix the icing sugar and the fresh cheese.
It is best to let the cake rest with its icing in the fridge a few hours before serving, so the icing will solidify slightly on the surface.

Serve with a glass of our aged Ratafia in oak barrels and our artisanal apple juice... humm is great!