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| | |   | Carrot Cake | | My Rating: | View Recipe: | More Actions: | | show notes hide notes | show tags hide tags | share hide share | | | My Notes: - Private info just for you! | |
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 Rose Bakery is an Anglo-French bakery in Paris that has been recommended by the New York Times and New York Magazine. Sadly, Paris is probably a bit far for most of us to travel for an amazing breakfast or lunch. But don't despair! Rose Bakery owner, Rose Carrarini, has assembled her 100 most popular recipes into a cookbook called "Breakfast, Lunch, & Tea: The Many Little Meals of Rose Bakery". Through this cookbook you'll be able to explore Rose's food with items such as Maple Syrup Scones, Mushroom Chive Tarts and her amazing Carrot Cake. The carrot cake, as Rose says "has to be a number one best-seller and probably got Rose Bakery noticed and talked about when we first opened". Try this recipe out and see for yourself why people are talking about Rose Bakery and Rose's "Breakfast, Lunch, & Tea" cookbook.
Carrot Cake
From Breakfast, Lunch, Tea, by Rose Carrarini, published by Phaidon Press, 2006, www.phaidon.com
This has to be a number one best-seller and probably got Rose Bakery noticed and talked about when we first opened.
Serves 8
- Unsalted butter, for greasing
- 4 eggs
- generous 1 cup superfine sugar
- 1 ¼ cups sunflower oil
- 9 medium carrots, finely grated
- 2 cups plain all-purpose flour, sifted
- 1 teaspoon ground cinnamon
- 1 rounded teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups finely chopped walnuts
For the icing
- generous ½ cup unsalted butter, softened
- generous 1 cup cream cheese
- ½ teaspoon natural vanilla extract
- ½ - ¾ cup confectioner's sugar, depending on how sweet you like your icing
Preheat the oven to 350 F
Butter a 9-inch cake tin and line its base with parchment paper.
Beat the eggs and superfine sugar until they are light and fluffy but not too white and meringue-like.
Pour in the oil and beat for a few more minutes.
Fold in the carrots and then the flour with the cinnamon, baking powder, baking soda and salt. Finally fold in the walnuts.
Pour the mixture into the prepared tin and bake for about 45 minutes or until a knife inserted in the center comes out clean.
Remove from the oven and cool the cake in the tin before taking it out.
To make the icing, beat the butter with the cream cheese for a few minutes till the mixture is smooth.
Add the vanilla extract and confectioner's sugar.
When the cake is cold, ice the top with the icing - it can be as smooth or rough as you like.
About "Breakfast, Lunch and Tea"
 Tucked away on a side street near the Gare du Nord in Paris lies a New York Times and New York Magazine recommended Anglo-French bakery with lines of people who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries on the shop's counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes. What is this magical place that can pull locals of the land of patisseries away from their traditional mille-feuilles to devour carrot cake? Rose Carrarini's The Rose Bakery. Featuring one hundred of Rose's most popular recipes, Breakfast, Lunch, & Tea: The Many Little Meals of Rose Bakery, brings the flavors and style of Rose Bakery to those unable to make the trip to Paris. Have Lime, Grapefruit and Ginger Juice, Fruit Taboule, Honey Granola, or Maple Syrup Scones for breakfast; Crushed Potato, Celery and Herb Soup, Mushroom Chive Tart, Braised Lamb Shanks with Cumin, Eggplant and Chickpeas for lunch; Sticky Toffee Pudding, Apple and Blackberry Crumble or an Eton Mess for tea.
Get Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery at:
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