At Rose Bakery in Paris, their best-seller is carrot cake; strange, in a city full of dainty-pastry lovers. The appeal, I think, lays in how homey and undainty it really is: a stout little cake topped with a thick crown of cream cheese frosting. This frosting is unlike any I have had before: it’s cheesier, for lack of a better word, than your typical cream cheese frosting from Billy’s and the like. It was with this in mind that I ventured forth, Rose Bakery’s cookbook in one hand and a load of carrots in the other. Here is my approximation, a bigger, squat version:
Cake:
- 4 large eggs, room temperature
- 1 cup sugar
- 1 1/4 cups canola oil
- 9 carrots, grated
- 2 cups all-purpose flour, sifted
- 1 tsp ground cinnamon
- 1 heaping tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup finely chopped walnuts
Frosting:
- 8 tb (1 stick) unsalted butter, softened
- 16 ounces (2 packages) cream cheese, softened
- 1 1/2 cups confectioner’s sugar
Preheat oven to 350 degrees F. Butter a 9″ springform pan.
In the bowl of a standing mixer, mix the eggs, sugar, and oil on medium speed, until well-combined. Mix in grated carrots. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. With mixer running on low, gradually add dry ingredients to the carrot mixture; mix just until combined. Fold in walnuts. Pour into prepared pan, and bake 50 minutes, or until middle is set and edges are beginning to pull away from pan. Cool completely in pan, then remove to cake stand or serving platter.
Meanwhile, beat softened cream cheese and butter on medium, gradually adding confectioner’s sugar. When cake is completely cooled, apply a thick later of frosting to its top using an offset spatula; run spatula around edge of cake to ensure frosting is smooth and flush with cake’s edge. Serve with tea or a big glass of milk if you are so inclined.
Comments 10
I loove carrot cake. I’m not a big cake fan usually, but I think carrot cake is good because it’s so honest and earthy. And that Rose Bakery cookbook is a great one, isn’t it?
Posted 30 Nov 2007 at 5:08 pm ¶I’ve been to the cafe at the Dover Street Market in London – it’s said to be run by the same people/kitchen – I didn’t like their carrot cake though. This one sounds delicious though.
Posted 30 Nov 2007 at 5:17 pm ¶I don’t know about the London store, but Rose Bakery in Paris was one of my favorite stops in the city (food-related or otherwise). Their coffee was not great (they’re English…), but lunch was incredible and as visually stunning as it was tasty.
I can say that this was honestly the best carrot cake I have ever had. It took all the things I have wanted from carrot cake in the past and it just got them right. The balance of the frosting with the spiciness of the cake combined with a dense cake made for a real treat.
Posted 30 Nov 2007 at 5:31 pm ¶Hi, what happened to the 1 stick of butter? Did you use it for the frosting?
Posted 30 Nov 2007 at 10:23 pm ¶Thanks!
mmm, that sounds really nice!
Posted 01 Dec 2007 at 10:12 am ¶how many people would your version serve? it’s basically a one-layer cake, right?
Posted 03 Dec 2007 at 2:35 pm ¶gs, it should serve 8-10 people. It is only one layer, but it’s quite thick, so the slices are substantial. I hope you make, and enjoy, it!
Posted 05 Dec 2007 at 4:33 pm ¶Amazing recipe! But I did replace the oil with low-fat organic yogurt. Also it is so simple to make homemade butter with a pint of cream in a kitchen aid before hand. It only takes 10 minutes, then place it in cheese cloth and squish out any liquid. It will equal 8 Tablespoons of butter. It makes the frosting so pure tasting. So worth the extra step! My family is a fan of Carrot Cake and this recipe is so clean and simple. Tastes like a trip to Paris (minus the flight tickets) Thank you!
Posted 11 Apr 2008 at 10:38 am ¶I made this cake last night, in a larger pan so it came out flatter (but bigger). I also replaced the cream cheese with a low fat cheese (5%) and only applied a thin layer. The cake came out delicious, very moist and as proof my guests all but finished it.
My regular carrot cake is a recipe by Delia Smith, which comes out a bit more fluffy which I like, so it’ll be a problem deciding which to make from now on.
Thanks ,lior
Posted 23 Apr 2008 at 6:51 am ¶i will like to place order on my upcoming wedding..
Posted 16 Jun 2008 at 1:15 pm ¶Trackbacks & Pingbacks 2
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