CARROT CAKE....YES !

LONDON # 2

Voici la vraie recette, l’originale, celle du carrot cake de chez PRET A MANGER, regardez de plus prêt la Bête.

Comme je suis une grosse malade conscencieuse, j’avais gardé l’emballage d’un carrot cake englouti en 45 secondes acheté chez PRET A MANGER à Londres.

Après avoir chipé la recette sur le net (merci à LIONHAIR), j'ai bien vérifié que tous les ingrédients étaient dedans.
Recette encore non testée par môoa...j'attends que mon pèse-personne m’affiche un poids décent enfin que cet imbécile fonctionne à nouveau.

Voici donc la recette en version anglaise. Allez un petit effort en cette veille de rentrée.


ICING
400 g Icing Sugar
100 g Cream Cheese
50 g  Unsalted Butter

CAKE
2 Eggs
200 g Soft Brown Sugar
150 ml Corn, Sunflower or Vegetable Oil
200 g Grated Carrot
50 g Walnut or Pecan Pieces, roughly chopped
75 g Diced Pineapple, fresh or tinned, roughly chopped
50 g Desiccated Coconut
200 g Plain (all-purpose) Flour
1 tsp Ground Cinnamon
1 tsp Bicarbonate of Soda
1 tsp Salt

PRE HEAT THE OVEN to 150°C.

• Line a

 
21 cm
baking tin with baking paper.
• The icing needs to be prepared in advance so that it can be chilled before spreading over the cake, so make this first.


• Beat the cream cheese and butter together thoroughly - easiest with an electric whisk, but strong hand beating would also work. Add the icing sugar to the mixture in three equal batches, beating well between each addition. Put the bowl in the fridge to set.


• In a large bowl, using an electric beater, whisk the eggs at a high speed until doubled in volume. Add the sugar and continue beating until pale and fluffy. With the whisk still no high speed, add the oil in a slow steady stream. Keep beating until the mixture holds the shape of any trail across the surface.


• Gently fold the carrot, walnut or pecan pieces, pineapple add coconut into the cake mixture with a metal spoon in a figure-of-eight technique. Sift the flour into the bowl with the cinnamon, bicarbonate of soda and salt, and fold them in gently too.


• Transfer the mixture to the baking tin - again with care so that the air you’ve taken care to whisk in isn’t whacked out. Bake for 1 hour, or until a skewer comes out clean when poked into the centre of the cake. If the top of the cake seems to be browning too much before the centre is ready, balance a piece of baking paper or foil across the top of the tin and it will protect the cake from burning.


• Leave the cake to cool for 10-15 minutes before turning out onto a wire rack. When it is completely cold, slice the cake in half horizontally and spread a third of the cream cheese mixture over the bottom half. Put the top back on and cover the whole cake with the remaining icing.

             Now E-N-J-O-Y !!!!

# 12 septembre 2011

Des amis au goûter dimanche, voilà une bonne excuse pour tester la recette.

Modification : 180g de sucre brun au lieu de 200g (j'aime pas les gâteaux trop sucrés)et pour le Icing j'ai mis 200g de sucre glace au lieu de 400g (panne sèche).

Le gâteau est top. Le icing était trop coulant (ça m'apprendra, tiens!).