The first carrot cake was cooked in Switzerland in the XIXth Century and the recipe was modified with cream cheese in 1872 in North America. The favorite birthday cake!
2 cakes or 18 small cupcakes or muffins
- 1 cup of sugar
- 1 cup of canola oil
- 3 eggs
- 1 cup and 1/3 of white flour
- 1 teaspoon ¼ of salt
- 1 teaspoon ½ of baking soda
- 1 teaspoon 1/3 of baking powder
- 1 teaspoon of cinnamon
- 2 cups of grated carrots
- 8 oz of cream cheese (Philadelphia)
- ½ of cup of sotfen butter (non salted)
- 2 cups of sift icing sugar
Mix sugar and oil
Add eggs one by one and whip each time.
Sift together the flour, salt, baking soda, baking powder and cinnamon. Ad dit to the first preparation.
Finally, add the grated carrots.
Butter and floured your molds. Pour into two cake mold or into cupcakes or muffin molds.
Bake at 150°C about 20 to 25 minutes or until a toothpick comes out clean.
Meanwhile, preparing icing : soften butter and cheese and whip with mixer until it becomes soft and creamy. Add icing sugar and mix again.
Unmold cakes or cupcakes and let them cool out before icing.