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Why don’t we put vegetables in our sweet cake recipes?! Today, let’s try the carrot!!
- 560 ml (2 1/4 cups) unbleached all-purpose flour
- 7.5 ml (1 1/2 teaspoons) baking powder
- 2.5 ml (1/2 teaspoon) baking soda
- 2.5 ml (1/2 teaspoon) ground cinnamon
- 2.5 ml (1/2 teaspoon) ground nutmeg
- 1 ml (1/4 teaspoon) salt
- 4 eggs, separated
- 430 ml (1 3/4 cups) brown sugar
- 180 ml (3/4 cup) canola oil
- 125 ml (1/2 cup) orange juice
- 1 liter (4 cups) peeled and grated carrots
- 250 ml (1 cup) walnuts, coarsely chopped
- 125 ml (1/2 cup) dried currants
- 1 package 250 g cream cheese, softened
- 30 ml (2 tablespoons) unsalted butter, softened
- 750 ml (3 cups) icing sugar
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line the bottom of two 20-cm (8-inch) hinged mussels with parchment paper. Do not butter the mussels.
- In a bowl, combine flour, baking powder, baking soda, spices and salt. Set aside.
- In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add 250 ml (1 cup) brown sugar and whisk until the meringue forms firm peaks. Set aside.
- In another bowl, combine the egg yolks, oil, orange juice and the remaining brown sugar (180 ml/3/4 cups) with a whisk. Gently fold in the dry ingredients. With a spatula, gently fold in the meringue, followed by the carrots, nuts, and grapes.
- Divide the dough among the molds. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool in the molds on a wire rack. Pass the blade of a knife around the cakes and unmould.
- In a bowl, cream the cheese and butter with an electric mixer. At low speed, gradually add the icing sugar until the icing is smooth and creamy.
- Spread the icing on top of the cakes and layer them on a serving platter.
A detail not to be overlooked: we specify not to butter the molds, otherwise, the cake loses its volume by cooling and deforms itself by decoupling from the mold.